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    Home » Recipes » Jams and Jellies

    Zucchini Mustard Relish

    Aug 26, 2013 | by Jennifer | Last Updated: Jun 7, 2021

    Jump to Recipe

    It's what to do with all your Summer zucchini! This Zucchini Mustard Relish is perfect on hamburgers or hot dogs or enjoy with sausage.

    zucchini relish in small bowl with spoon

    My sister introduced me to this relish. It's a great way to use up your bumper summer crop of zucchini! So if you have lots of zucchini to use up, this is for you. It uses up a lot of zucchini and reduces it to a few lovely jars of preserves to be enjoyed over the winter.

    Zucchini is combined with onions, red peppers, chili pepper flakes (for a touch of heat), vinegar and mustard, for a relish that is perfect with sausage, pork or on hot dogs or hamburgers. (We love it with sausage, especially!)

    Cook's Notes

    This is a super easy relish, with just a bit of chopping to do, but honestly, I find chopping very therapeutic. After that, it's a quick cook and in to the jars. If you're starting out with a particularly large zucchini (the one I used was about 5 lbs.!), you'll probably want to remove some of the seeds. Otherwise, with a normal sized one, you're good to leave them in. You can also chop the zucchini by hand, if you don't have a processor.

    zucchini relish in small bowl with spoon

    zucchini relish in small bowl with spoon

    Zucchini Mustard Relish

    A delicious and versatile relish, perfect for hot dogs, hamburgers and sausage.
    Author: Jennifer
    5 stars from 1 rating
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Preserves
    Servings 4 jars

    Ingredients
     

    • 3 lb. zucchini, cut into 1-inch chunks
    • 3 medium onions, chopped
    • 2 medium sweet red peppers, diced
    • 1/4 cup pickling salt
    • 2 1/2 cups white sugar
    • 1 1/2 cups cider vinegar
    • 2 1/2 tsp. dry mustard
    • 1 tsp. celery seeds
    • 1/2 tsp. mustard seeds
    • 1/2 tsp. turmeric
    • 1/2 tsp. hot chili pepper flakes
    • 1 Tbsp. cornstarch
    • 1 Tbsp. water
    Prevent screen from going dark

    Instructions
     

    • In food processor, process zucchini, a few pieces at a time, until mostly small pieces with a few larger pieces. Transfer to a large bowl. Add onions, red peppers and salt. Stir to blend. Let stand for 1 hour, stirring occasionally. Drain well, rinse and drain again, pressing out moisture.
    • In large heavy saucepan, combine the sugar, vinegar, mustard, celery seeds, turmeric and hot pepper flakes. Bring to boil. Add drained vegetables. Reduce heat and simmer, stirring often, until vegetables are tender, about 15 minutes.
    • Mix cornstarch with water and stir into relish. Simmer, stirring, until spoon pulled across bottom leaves trail that fills in slowly, about 5 minutes.
    • Pack into four 2-cup canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, wipe rims and seal. Boil in boiling water canner for 15 minutes to process for longer storage or refrigerate and use up within a month or so.

    Nutrition

    Calories: 333kcal | Carbohydrates: 76g | Protein: 6g | Fat: 1g | Sodium: 7111mg | Potassium: 1188mg | Fiber: 6g | Sugar: 64g | Vitamin A: 2545IU | Vitamin C: 143.2mg | Calcium: 104mg | Iron: 2.7mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Preserves
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Katie Colson says

      September 14, 2021 at 11:02 am

      I add a little to egg salad and it’s soooooooo good!

      Reply
      • Jennifer says

        September 14, 2021 at 11:19 am

        Sounds nice, Katie! Thanks :)

        Reply
    2. Barbara says

      August 14, 2014 at 9:38 pm

      5 stars
      I have made 2 batches of this already this summer. I like to dip pretzels in it, and my husband likes it mixed in with his scrambled eggs. Yummy!

      Reply
      • Jennifer says

        August 14, 2014 at 9:51 pm

        So glad you're enjoying it, Barbara. I haven't made a batch yet this summer, but it's on the agenda :)

        Reply
    3. Sophie says

      August 29, 2013 at 10:00 am

      Even though we don't garden, we've got zucchini comin out of our ears! Gifts from friends :) This sounds perfect for sausage (or sandwiches, or anything!). My mother has all the canning supplies, and since we haven't canned our usual tomatoes this year, I think we should try this instead. Delicious!

      Reply
      • Jennifer M says

        August 30, 2013 at 7:49 am

        Same here Sophie. I was gifted a monster zucchini. I cut 3 lbs. worth out of it and still had some left! This stuff is addictive. We can't eat sausage anymore without a bit of mustard pickle on the side. Hope you get a chance to try it.

        Reply
      • Jon says

        September 13, 2020 at 5:01 pm

        My new favorite on grilled chicken!

        Reply
        • Jennifer says

          September 13, 2020 at 7:00 pm

          Glad to hear! Try it will grilled pork sausage, too :) Thanks!

          Reply

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