Zucchini Relish

If you’re looking for something to do with all that zucchini, this sweet and tangy condiment is the answer! Delicious on hot dogs, sausage, ham sandwiches, burgers, etc, zucchini relish adds depth and sweetness to any savory sandwich, and pairs well with fish (in tartar sauce or alone), meatloaf, or eggs. The great thing about this relish is that you can preserve a bunch of summer zucchini to enjoy throughout the year, and it tastes just as delicious as any relish made from cucumbers. (Maybe better?)

This recipe comes from my grandma, Ann Williams Stephens, and is a family classic. She has been making this relish for decades, and pulls it out for family dinners when serving hot dogs or burgers. I always put a heaping spoonful on mine!

My grandma Ann is a strong, talented, resilient woman, and has been an inspiration to me throughout my life. She was adopted as an infant by Eila and John Merl Williams, and grew up in Ogden, UT. She laughs about the story of how, when Eila got the call that they were going to be able to adopt a baby girl, she ran straight to Penney’s for cloth diapers, only to discover they were out of stock. She had to haggle the attendant for the last set, which had been reserved for someone else. Fortunately, the “someone else” didn’t need them right away, so the attendant had compassion on Eila and gave them to her instead. Ann also tells the story of how Eila used to sing to her as a baby to help her learn to love music, and it must have worked, because as a child, Ann started belting at the top of her lungs and declared she would be an opera singer when she grew up. She also learned to play the piano, and later taught piano lessons.

Ann married my grandpa, Paul Stephens, in 1965. They had four children, and lived in a few different states while Paul finished his studies and taught at various colleges, before eventually resettling in Ogden. During that time, Ann studied voice, worked on overcoming her stage fright, and participated in local musical theaters. In 1982, she was accepted into the Mormon Tabernacle Choir, and was able to travel and perform with them for several years. In 1993, she was accepted into the Utah Opera Company, but her youngest son Camron, age 15, had been involved in a serious auto-bike accident, leaving him with significant brain injuries, so she declined that opportunity in order to focus on helping him. She still sang for us as a family, though, and one of my favorite Stephens Christmas traditions was singing and performing carols together. Growing up, I always said I wanted to be a singer like my grandma someday.

Not only all that, but she’s an incredible cook, too! I hope you enjoy the “symphony of flavors” present in this wonderful relish. I made a smaller batch, but it’s easy to double if you want more. Here’s the recipe:

Zucchini Relish

• 5 cups (2.5 lbs) grated zucchini
• 2 cups minced onion
• 1.5 Tbsp salt

Combine, and let stand in the fridge overnight. Using a colander or sieve, drain and rinse in cold water. Drain well. (Squeeze some, but not all of the excess moisture out.) Put the zucchini and onion mixture in a pot, then add:

• 2 cups plus 2 Tbsp apple cider vinegar (5% acidity)
• 2 cups plus 2 Tbsp sugar
• 1 tsp celery seed
• 1 red bell pepper, seeds removed, chopped finely
• 1 jalapeño pepper, seeds removed, chopped finely (optional)
• 1/2 tsp mustard powder
• 1 1/2 tsp nutmeg
• 3/4 tsp ground black pepper

Bring to a simmer, then cook on low for 10 minutes. Pour hot mixture into sterilized pint or half pint jars. (But set aside a little extra to have with dinner tonight!) Top jars with new lids and seals. Process for 15 minutes in a boiling water bath or steam canner. Makes about 4 pints (or 8 half-pint jars). Enjoy!