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Purple onion and Zucchini relish ferment

by Hannah Geddes |

This is absolutely a delicious combination with hamburgers which you definitely need to try. Here’s how to make it: 


  • 12 cups shredded unpeeled zucchini
  • 5 tablespoon non-iodized salt
  • 4 cups chopped purple onion 
  • 1 chopped red bell pepper
  • 1 chopped green bell pepper
  • 6 cups white sugar
  • 2 ½ cups white vinegar
  • 1 tablespoon cornstarch
  • ¾ teaspoon ground turmeric
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoon celery seed


  • Place the onion and zucchini in a large non-metallic bowl, and sprinkle the salt. Use your hands to mix the salt throughout evenly. 
  • Cover and refrigerate overnight.
  • The next day, drain the zucchini in a colander and rinse thoroughly with cool water. 
  • Squeeze out excess water and keep it aside. 
  • Put the green and red bell pepper, vinegar, sugar, and cornstarch into a large pot, and add the nutmeg, celery seed, turmeric, and pepper.
  • Stir to combine, then add the drained zucchini. 
  • Bring it to a boil over medium-high heat. Then reduce to low heat and simmer for 30 minutes.
  • Meanwhile, sterilize seven 1-pint jars and lids to hold relish. Pack relish into sterilized jars, ensuring there are no air pockets or spaces. 
  • Fill jars all the way to the top and screw the lids on.
  • Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. 
  • Leave a 2-inch space between jars. Add more boiling water till the top of the jar is covered by two inches of water. 
  • Bring water to a full boil, cover and process for 30 minutes.
  • Remove jars from pot and place on a wooden or cloth-covered surface, several inches apart from one another until cool. 
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight.