Zucchini Dill Relish

Zucchini Dill Relish


  • 10 C grated zucchini (if they are large, remove seeds first)
  • 4 peppers, mixed colors, chopped very fine
  • 2 C finely chopped onion

Mix in a large bowl

  • Add ½ C canning salt (not iodized)

Cover and let sit overnight

Drain and rinse lightly

Heat mixture with:

  • 3 C apple cider vinegar
  • ¼ C dill seeds or dill weed

Fill sterilized jars, seal and can in a water bath canner for 10 minutes (add time for high altitude)

Makes 6 – 7 pints