Sweet Briar Zucchini Relish


  • One 6-quart stock pot with a lid
  • 10 cups Zucchini, shredded, tightly packed, about 5 medium or 9 small. Use only fresh, firm medium or smaller sized zucchini. Wash and dry, but do not peel. Shred, removing any large seeds.
  • 4 cups Onion, about 3 large, chopped, tightly packed
  • 2 Red Peppers, chopped
  • 5 Tbs. Canning Salt
  • 5 cups of sugar
  • 2.5 cups White vinegar
  • 1 Tbs cornstarch
  • 2 Tsp. Pepper
  • 2 Tsp. Dry Mastard
  • 2 Tsp. Celery Seed
  • 2 Tsp Turmeric


  • Mix zucchini, onions, peppers and canning salt in your 6 qt pan, cover.
  • Let this sit in the fridge overnight
  • Rinse, in batches, thru a sieve, and press out as much water as possible
  • Put this mess back in your washed and dried 6 qt pan
  • Now add all of the rest of ingredients
  • Bring to a rolling boil, cook for 10 minutes, just keep it bubbling
  • Pack into 6 sterile pint jars, cover with sterile lids and rims
  • Process for 20 minutes in a boiling water bath


  • Let it age a few days. It only gets better!
  • For a hotter version, blend in a few habanero peppers with the white vinegar just prior to cooking. Careful though…


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