Title Value
Shredded zucchini
12 cups
Chopped onion
4 cups
3. Salt 5 tablespoons
4. Dry mustard 1 tablespoon
Celery seed
1 ½ teaspoons
Ground nutmeg
¾ teaspoon
Ground black pepper
½ teaspoon
White sugar
5 cups
Apple cider vinegar
2 ½ cups
Red bell pepper, chopped
1 medium


1 . Stage

Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight.

2 . Stage

Rinse vegetables with cold water and drain well.

3 . Stage

Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl.

4 . Stage

Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat and cook until vegetables are tender, about 25 minutes.

5 . Stage

Meanwhile, inspect fourteen 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.

6 . Stage

Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

7 . Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.

8 . Stage

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.