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makes 3 quart size jars..  (double recipe to make 6-7 quarts)

start out with fresh firm zucchini

keep peelings on

Chunk up your zucchini

you need about 10 cups of it measured out into your bowl

Now take a large onion and chop up.. I just used my food processor and chunked it up with a few pulses.

Now just take your onion and mix with your zucchini

Take two or three large  banana peppers  and hull out seeds

then chop and add to your mix


Now take your bell pepper 2 Green And  2 red and cut off tops and hull out seeds

Slice into strips

Add to the zucchini Bowl

Now you will add your canning salt 1/4 cup

Cover with cold water

Add plate to hold down the veggies into the water

Let it sit for 2 hours in the salt brine

Now it is time to rinse after the 2 hours of soaking is over and transfer to large stock pot

now pour in about 4 cups of apple cider vinegar.. enough to cover

Now add 2 tsp celery seed.. I added celery salt today as I was out of celery seed

add your sugar now  (about 2-3 cups)

add 3 tsp pickling spice OR ( you ca add 1 tsp mustard seed only)

Bring to a boil on stove top and let simmer for 10 minutes

add a shake of black pepper

a tsp of crushed red pepper flakes

Pack hot relish into hot steralized jars then pour over with vinegar juice, leaving 1/4 inch head space

Remove air bubbles and place lids and rings.. Process in boiling water bath canner for 10 minutes.


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