Zucchini Relish


This tangy sweet relish is good on a turkey sandwich or as a dip w/ crackers & hummus. Jars also make lovely summery gifts. It’s a great way to use up the abundance of zucchini that happens in the summer. From Sunset Magazine ~ August 2012

  • 1 onion, quartered
  • 1 red bell pepper, seeded & quarted
  • 1 T vegetable oil
  • 1 tsp dry mustard
  • 1 1/2 tsp turmeric
  • 1/4 tsp pepper
  • 2 tsp cumin seeds
  • 1/4 C sugar
  • 2/3 C distilled white vinegar
  • 2 lbs zucchini, coarsely shredded
  • 1 tsp kosher salt

Put onion in a food processor and pulse until finely chopped. Transfer to a bowl. Wipe food processor clean and add bell pepper, pulse until coarsely chopped.

Heat oil over medium heat in a wide 8-qt pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes.

Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water. Cook, covered, stirring often until zucchini has softened and flavors have melded — about 20 minutes.

Fill 7 half pint jars and put lids on to seal. Relish will keep, chilled airtight, at least 2 weeks.