How to make it

  • Place zucchini and onions in large plastic or glass bowl and sprinkle with 1/2 the salt.
  • Cover with cold water and let rest 1-2 hours.
  • Drain.
  • In medium sauce pan, heat vinegar, honey, remaining salt, all seeds, pepper corns and dry mustard
  • Stir well and simmer about 5 minutes.
  • Let cool about 20 minutes.
  • Place equal amounts of zucchini/onions into 6 pint sized canning jars.
  • Divide the liquid, with seeds, into the jars over the veggies.
  • Add water to make sure veggies are covered, if needed, but do not over fill the jars.
  • Place lids, with rings, tightly on all the jars and invert a couple of times to distribute the liquid.
  • Refrigerate for 48 hours prior to serving.
  • *If you want a milder relish, use an extra jar or two, and add more water.

Reviews & Comments 3

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  • elgourmand 6 years ago
    We have zucchini all year here and I love the stuff. This is a must do. Tks. RJ
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    " It was excellent "
    hooksc ate it and said...
    Made this for a BBQ, and my guests loved it. Was used with pulled pork, burgers, and DF turkey. Thanks for sharing!!!
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  • shandy 7 years ago
    What a GREAT recipe! I love this and have zucchinis in my garden to use. Thank you so much for sharing =).
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  • christinem 7 years ago
    Yum! This sounds wonderful! Even my daughter said "ooh Mum! That looks delicious!" ;)
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