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Mustardy Zucchini Relish

A little sweet, a little sour and full of summer flavors. A relish for all your grilling needs. If using gargantuan, behemoth sized zucchinis, remove the inner seed cavity before shredding.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 8 pints


  • 12 cups zucchini shredded
  • 4 cups onion shredded
  • 2 Tablespoons sea salt
  • ½ cup mustard powder
  • 1 Tablespoon mustard seed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon turmeric
  • 2 teaspoons cornstarch
  • salt to taste


  • Using a box grater, or the shredding attachment of a food processer, shred the zucchini and onions. Set onions aside in the refrigerator. 
  • Place shredded zucchini in a colander over a large bowl, toss with 2 tsp tablespoons salt and allow to drain in the refrigerator for at least eight hours (or upward of 24 hours). 
  • After the draining period, discard the drained juices and gently rinse the shredded zucchini. After rinsing, squeeze out any excess moisture.
  • Place all ingredients in a large stock pot over medium high heat, stirring frequently. Bring mixture to a boil and continue a low boil for about 15-20 minutes or until the mixture is thickened to a relish consistency.
  • Ladle into sterilized pint jars, wiping the rim clean and leaving ½ inch head space. Place prepared lids and sterilized rings on jars (finger tight).
  • Process in a hot water bath canner for 15 minutes once the water has reached a full boil. 
  • After processing, carefully remove from canner and allow to cool to room temperature before disturbing. Loosen or remove rings before storing.