Sweet Zucchini Relish And Dill Cucumber Relish

In this post are my recipes for sweet and dill relish. 

These relishes play an integral role in my chicken salad, tuna salad, egg salad, and potato salad. 

The Confetti Zucchini Relish won the first place ribbon every year for as long as I can remember at the county fair where I grew up in Putnam County Indiana. The lady who made it didn't mind sharing the recipe and neither do I. :)

Confetti Zucchini Relish

10 cups chopped or grated zucchini (you can use the food processor)

4 cups copped onion

5 Tablespoons salt

1 sweet red pepper, chopped

1 green pepper, chopped

3 cups sugar

2 Tablespoons cornstarch

3 teaspoons turmeric

2 teaspoons dry mustard

2 teaspoons celery seed

1/2 teaspoon pepper

2 1/2 cups cider vinegar

Combine zucchini, onion, and salt; let stand overnight in refrigerator. Rinse and drain well. Place in large kettle or dutch oven along with remaining ingredients. Cook 10-12 minutes until mixture thickens, stirring constantly. Do not over cook. Pack hot into hot sterilized jars, leaving 1/2 inch head space. Process for 10 minutes in boiling water. Yields: 5 pints

Last time I made this recipe I used 1/2 of the sugar and was pleased with the results. I am not sure if it was a safe thing for me to do. I didn't think of the preserving quality of the sugar, at the time. I didn't have any problems, though, and I was happy I did have to use as much sugar as the recipe calls for.   

Dill Cucumber Relish

8 lbs. Pickling Cucumbers

1/2 cup Pickling Salt or Non Iodized Salt

2 tsp. Tumeric

4 cups Water

2 1/2 cups Finely Chopped Onion

1/3 cups Sugar

2 TBS. Dill Seed

4 cups Vinegar

In food processor, working in batches, finely chop the cucumbers. Transfer batches to a large glass or stainless steel bowl. Sprinkle with pickling salt and tumeric. Add water, cover and let sit at room temperature for 2 hours.

Transfer cucumber mash to a colander and rinse and drain thoroughly. Using hands, squeeze out excess liquid.

Prepare canner, jars and lids. In a large stainless steel pot; combine drained cucumbers, onions, sugar, dill seed and vinegar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until slightly thickened and the vegetables are heated through, about 10 minutes

Ladle hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Screw bands to fingertip-tight. Process in water bath 15 minutes. Yields about 8 pints.