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Homemade Zucchini Relish

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Homemade Zucchini Relish

This is the 2016 New York State Fair winning recipe! Amy from Stuart’s won a Blue Ribbon 1st Place Award at the New York State Fair for this Zucchini Relish.


  • 10 cups peeled and finely diced zucchini
  • 4 cups finely diced onion
  • 2 tablespoons salt
  • 1 cup water
  • 2½ cups vinegar
  • 4 cups sugar
  • 1 teaspoon Stuart’s Spices Ground Mustard
  • 2 teaspoons Stuart’s Spices Mustard Seed
  • 1 teaspoon Stuart’s Spices Turmeric
  • 2 teaspoons Stuart’s Spices Celery Seeds
  • 5 individual stars of Stuart’s Spices Whole Star Anise


  1. Combine the zucchini, onion, water, and salt and stir until blended
  2. Place the mixture in the refrigerator overnight
  3. Drain the mixture and rinse with cold water
  4. Shake excess water from the mix and make sure it’s fairly dry
  5. Place in a large pot and stir in the vinegar, mustard, mustard seed, sugar, turmeric, and celery seeds
  6. Place the whole star anise in a cheesecloth bag and add to the pot
  7. Simmer for 30 minutes, stirring occasionally
  8. Remove and discard the star anise bag
  9. Ladle into half pint jars, leaving ¼ inch head space
  10. If canning, process in boiling water for 10 minutes


Note: This is an overnight recipe, so give yourself some time. It’s also meant for home canning. If not canning, store in the refrigerator and use within 2 weeks.

Yields 8 half-pint jars.