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Sweet Relish

Prep time 20 mins
Stand time 30 mins
Cook time 50 mins
Yield Yields: 4 cups
This Sweet Relish doesn't require canning, tastes fresh and uses up summer produce. Include Sweet Relish as a part of your hot-dog toppings.


  • 2 large zucchini, chopped
  • 1 large red bell pepper, seeded, chopped
  • 1 large sweet onion (such as Vidalia), chopped
  • 1 rib celery, chopped
  • 2 tablespoons salt
  • 3/4 cup cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • Pinch of ground cloves

Nutrition Information

  • calories 65
  • fat 0.0 g
  • satfat 0.0 g
  • protein 1 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • sodium 879 mg

How to Make It

  1. Pulse zucchini, bell pepper, onion and celery together in a food processor until all are in tiny pieces, scraping down sides of bowl as needed. (Do not overwork vegetables; you don't want a puree.) Transfer to a bowl and stir in salt. Let stand at room temperature for 30 minutes.

  2. Rinse vegetables in a sieve under cold running water. Squeeze as much liquid out as possible.

  3. Combine vinegar, sugar and spices in a large heavy saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables. Reduce heat to low and simmer, adjusting heat as necessary and stirring occasionally, until mixture is thick and liquid has evaporated, about 45 minutes. Transfer to a clean jar or dish; let cool. Cover and refrigerate until ready to use.