Jacican Curried Zucchini Relish

Curried Zucchini Relish

This has always been one of my best sellers when guests come to visit.

It could have something to do with that it is fantastic whipped into a 250-gram packet of cream cheese to make a corn relish style dip!

If zucchinis are in season, we may make Curried Zucchini relish in a Jacican preserving cooking class



    • 1 kg zucchini - 1 cm dice
    • 500 grams onion, peeled and chopped
    • 70 grams salt
    • 570 ml vinegar
    • 320 grams brown sugar
    • 70 grams arrowroot
    • 10 grams turmeric
    • 10 grams mustard powder
    • 10 grams curry powder
    • 5 grams ground ginger
    • 5 grams paprika - mild
    • 150 ml vinegar, extra


Dice zucchini, chop the onion and combine in a non-corrosive bowl. I use a large plastic bucket that fits in the fridge. 

Jacican curried zucchini relish add onion

Sprinkle with salt, cover with tap water and leave in the fridge overnight.

Jacican curried zucchini relish add salt

The next day drain very well.

Jacican curried zucchini relish draining zucchini and onion

Place vinegar in a large pan with sugar, heat, stirring until sugar has dissolved.  Bring to boil.  Add zucchini and onion.

Jacican curried zucchini relish add zucchini

Mix arrowroot with spices and extra vinegar to form a paste. 

Jacica curried zucchini relish add vinegar to spices

Add the paste to zucchini.  Return to the boil.  Boil 10 minutes.

Jacican curried zucchini relish add paste to zucchini

Bottle and seal in hot sterilized jars.

Jacican curried zucchini relish cooked relish

You should have six and a half 250 mls jars of Curried Zucchini Relish from this recipe. 

Jacican curried zucchini relish jars of relish

See you in the kitchen soon!


PS: If you would like me to teach you how to make Curried Zucchini Relish, come along to a Jacican preserving cooking class.


Each summer in Gippsland, we all have too many zucchinis growing in our veggie patches. 

If you visit Jacican for a preserving cooking class over the summer Zucchini Bread and Butter pickles may be one of the recipes we cook for you to take home!

Jacican Zucchini Bread and Butter Pickles ingredients

I have in the past cut all the vegetables for this pickle by hand, but time is short, so now I use the food processor to save time.  You could use a mandolin if you want to risk your fingertips.  Hand cutting the zucchini is fine, but you may not get a uniform thickness.



  • 1 kg Zucchini sliced
  • 500 grams of brown onion - peeled and sliced
  • 60 grams of salt
  • 1 litre vinegar
  • 250 grams of sugar
  • 25 grams of yellow mustard seeds
  • 5 grams of turmeric


Place zucchini and onion in a large non-corrosive bowl.  I use a large plastic bucket that will fit in the fridge. 

mix onion and zucchini together

Sprinkle with salt and cover with tap water.  Leave in the fridge overnight.

add salt

The next day drain very well. 

onion and zucchini draining

Place in a large saucepan, add the sugar, mustard seed, turmeric and celery seed. 

ingredients in pot

Barley cover with vinegar.  Don't worry if you don't use all the vinegar.  Stand for 2 hours.

ingredients with vinegar in a pot

Bring to the boil and cook for 5 minutes.

Bottle and seal in hot sterilized jars. I like to drain the cooked zucchini first, then wearing gloves to fill the jars. Once all your jars are full, top with the vinegar mixer. 

bottliing again

This recipe makes six * 250ml jars. 

Jacican Zucchini Bread and Butter Pickles



Lettuce and Wild Greens ... 


Jacican wild greens and lettuce blog 002  Jacican wild greens and lettuce blog 002


Jacican wild greens and lettuce blog 005  Jacican wild greens and lettuce blog 005


Jacican wild greens and lettuce blog 003

jacican garden 20220116

In January the vegetable garden at Jacican is looking wonderful, but maybe a little light on produce. 

Everythings growing, but there's not much to harvest yet!

But there is one thing in abundance, zucchini!

Zucchini, zucchini, zucchini!

zucchini 20220116 1  zucchini 20220116 2

Pretty soon there will be tomatoes, cucumbers, pumpkins, all the roots, corn, sunflowers

tomato 20220116  pumkin patch 20220116  corn 20220116

Jacican Cooking School's kitchen garden, Mirboo North Gippsland

Each year I grow a year’s supply of tomatoes in the kitchen garden. Usually, it’s three beds each holding 36 plants. After losses, I end up with about 100 tomato plants. All of them have different colours, shapes and sizes.

How to grow tomatoes at Jacican cooking school, Gippsland

All the tomatoes I grow, I grow from seed. I start tomato season in July, reviewing my collection of seeds, hunting out new ones to try, purchasing fresh seed. If you don’t get your seeds early, you rush when it’s time for planting

Sometimes around the middle of August, I spend an hour or two planting out the seeds in the glasshouse.

How to grow tomatoes at Jacican cooking school, Gippsland


How to grow tomatoes at Jacican cooking school, Gippsland

I use a 4 cm square seed raising trays that hold 24 plants. I’m a little bit lazy, so I buy fresh seed raising mix from the Mirboo North nursey. I fill each square with seed raising mix and poke a hole in the mix with a skewer. I then place a couple of seeds in the hole and push back over the dirt.

How to grow tomatoes at Jacican cooking school, Gippsland

Now the most important thing … remember to label. Each tomato gets an ice pole stick, with a handwritten label. I use Ice pole sticks, as they last a season, then break down into the soil.

Jacican grows all tomato seeding for the kitchen garden

Now water and wait. In about 4 months I’ll have tomatoes.


PS: You can only harvest your own tomatoes at Jacican, as a guest in a Harvest Lunch, when tomatoes are in season. This is usually between February and early May.

Walk amongst the weeds

jacican harvest lunch

Cooking Classes

jacican preserving cooking class

Private Classes

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Acknowledgment of country

Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.

I would like to acknowledge all of us here today to cook together and share a meal.

I love sharing my dream of growing the food this country has to offer and share it with you.

The traditional place that we come together today is on the lands Gunaikurnai people

And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.

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