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.
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.