Every zucchini grower hits the point of too much. This sweet, mustardy relish uses up pounds of the stuff and tastes like a cross between pickle relish and chow-chow.
Salt, drain, rinse
Shred the zucchini and onions, salt them, and let them drain overnight. This step pulls out water so the finished relish stays crisp, not mushy.
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Spice and can
Simmer with sugar, vinegar, turmeric, and celery seed, then water-bath process. It is the secret weapon on brats, burgers, and tuna salad.
- Use the biggest zucchini — they are best shredded.
- A salad spinner speeds the draining step.
- Turmeric gives the classic golden color.
- Cure 2 weeks before using for flavor to develop.
Zucchini relish is the polite way to say thank you for the 20th zucchini of the season.