Nana Recipe Wednesday–Zucchini Relish

by Sarah on September 8, 2010

Nana used to do a fair amount of canning, and from what I can tell from the many canning recipes in the box, she did a lot of canning with her girlfriends.

This recipe has a note on it–“We’re really enjoying the relish we made together–nothing could be as good as that!  Next week the pickles!!  -M.  I have no idea who M is, but apparently it is one of Nana’s canning buddies.  What I do want to know is what relish did they make together that was so darn good?

Today’s recipe is for zucchini relish, and perfect timing as there’s a good bit of zucchini and other summer squash coming out of my yard right now.  While the recipe calls for one 5 to 6 pound squash, I’d rather use the regular sized ones, they just taste better.

First, chop 5 to 6 pounds of zucchini and/or other summer squash into chunks, along with 5 large onions and place in a large bowl or tub.  Soak overnight with 1/4 cup kosher salt and enough water to cover them.  Drain in the morning.

This recipe calls for a food grinder.  I have the attachment for the KitchenAid mixer, but you could use an old-fashioned hand cranked grinder, or use a food processor–but if you use a processor just make sure you only pulse until chopped, you don’t want it to be a paste.

This also calls for 3 little jars of pimiento.

I dumped the pimientos in with the zucchini and onion and mixed it up so that it would be evenly dispersed throughout the relish.

This is going to be a colorful relish!

Grind using the coarser blade.

I really love using my food grinder.  It’s so satisfying for some reason.  If you have a KitchenAid mixer, I highly recommend the grinder attachment.

I made a relish mountain.

Next, it’s time to make the syrup.  In a stockpot with a heavy bottom, add 5 cups white vinegar, 1 tsp salt, 5 cups of sugar, 2 Tbsp mustard seed, 1 tsp celery seed and 1/2 tsp ground clove.  Bring to a boil and let boil for 2 minutes.

Add the relish mixture to the syrup and bring to a full rolling boil.  Boil until transparent.

Ladle hot relish into hot sterilized jars, leaving 1/2″ headspace.

Seal and process using the water-bath method, boiling for 10 minutes, then turn off the heat and uncover and let sit another 5 minutes.

Yummy on dogs, sausages, sandwiches, etc.

Nana Recipe Wednesday–Zucchini Relish


  • 5-6 pounds zucchini or other summer squash
  • 5 large onions
  • 1/4 cup plus 1 tsp salt
  • 3 small jars pimiento
  • 5 cups white vinegar
  • 5 cups sugar
  • 2 Tbsp mustard seed
  • 1 tsp celery seed
  • 1/2 tsp ground clove


  • Cut squash and onion into chunks (small enough to fit through the grinder) and soak overnight in 1/4 cup salt and enough water to cover them. Drain them in the morning.
  • Add pimiento and put through the grinder (or food processor, if you must) using the coarse blade.
  • In a large stockpot, bring to a boil the vinegar, sugar, 1 tsp salt and spices. Let boil a full 2 minutes. Add the relish mixture and boil until transparent.
  • Ladle the hot relish into hot, sterilized jars and seal using the water-bath processing method.

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