WebThis zucchini relish with green and red bell peppers is flavored with nutmeg and turmeric. Delicious on hamburgers, hot dogs, or whatever you like!
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My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs. Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight. Drain zucchini in a colander and rinse well with cool water.
If you want it hot (or hotter) and don’t have hot peppers, you can also add a few pinches of red pepper flakes. And if you prefer just a sweet relish, feel free to leave the hot peppers out. You can use more red, yellow, green, sweet Hatch chiles, or even poblanos if you like. What put zucchini relish on?
Step 1 Trim the ends off the zucchini then dice them into small, even-sized pieces. Peel the onion and dice, then halve and slice the chillies, removing the green tops. There’s no set size you need to cut your veggies, really just however you like your relish. I cut my zucchini into about ½ cm pieces and my onion was just slightly bigger.
Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden. Add the chopped zucchini, peppers, and onions to a large bowl. Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.