Boistfort Valley Farm
Community Supported Recipe Box

Zucchini Relish


  • 1 medium onion, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons turmeric
  • 1/4 teaspoon pepper
  • 2 teaspoons cumin seeds
  • 1/4 cup sugar
  • 2/3 cup distilled white vinegar
  • 2 pounds zucchini, coarsely shredded
  • 1 teaspoon kosher salt


dish: side
season: summer, fall

1. Put onion in food processor and pulse until finely chopped. Transfer to a bowl. Wipe food processor clean, add bell pepper, and pulse until coarsely chopped.

2. Heat oil over medium heat in a wide 8-qt. pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes.

3. Fill 7 half-pt. jars and put lids on to seal. Relish keeps, chilled airtight, at least 2 weeks.