Friday, July 6, 2012

Homemade Zucchini Hot Dog Relish

Newly canned, ready-to-seal, Zucchini Hot Dog Relish (2009)

 I am so grateful for the legacy and art of food preservation that my mother taught me. I don't do it nearly as much as I should-- or would like to-- but my husband and I love this delicious zucchini hot dog relish my mother used to make when I was a girl. 

It tastes like nothing else out there, so when my husband saw zucchini on sale when we went shopping last weekend, he asked me to PLEASE can him some, since we're all out.

(In case this relish sounds familiar, yes, I have posted the recipe before, back in August 2009, here.)

So guess what I'm doing today? I hope you enjoy this recipe as much as our family has over the years.

De-lish Zucchini Hot Dog Relish 

10 cups of peeled and grated uncooked zucchini 
4 cups of ground onions (grind in a food processor or blender) 
4 large green peppers, grated 
1/4 CUP salt 

1) Combine the above together in a large pot, and let it stand, covered, overnight. 

2) In the morning, drain, rinse, and set it aside. 

3) Then add: 
  • 2 1/2 cups vinegar 
  • 3 cups of sugar  (or honey or agave)
  • 1 tea. cornstarch 
  • 1 tea. turmeric powder 
  • 1 tea. ground nutmeg 
  • 2 tsp. celery seed 
  • 1/2 tsp. black pepper 
4) Wash the canning jars in the dishwasher (or by hand in HOT water) to get them warm.
5) Simmer for 20 minutes on low. (The smell during this step is divine!)
6) While the relish is simmering, soften jar lids in a small amount of water boiling on the stove.
7) Then place relish in hot glass pint jars and place a hot lid on each, and screw the jar rings on.
8) Set the jars aside on a towel to sit and seal for 24 hours. Check to make sure the lids are sealed before storing.

Makes 6 and 3/4 pint jars. 


  1. Thanks for the recipe it looks like a good one!

  2. If I had air conditioning I would totally be canning right now, but it is WAY too hot in my house if I cook anything inside. *Sigh* It looks awesome! I've never had zucchini relish.

  3. Cool, thanks for sharing this. I have a feeling that very soon my garden is going to be exploding with squash. I'll have to try this.


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