For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Sweet Zucchini Relish

Submitted by Debbie Moyer, Auburn, PA

Debbie makes and preserves this unique relish every year because it's so versatile. "My husband likes it with hot dogs. Whenever I make a macaroni salad or potato salad, I put this in there, rather than sweet relish," she says. "Whatever you use sweet relish in, you can use this zucchini relish."


  • 10 cups grated zucchini (about 5 lbs.; you don’t need to peel)
  • 4 cups chopped onion
  • ¼ cup salt
  • 5 cups sugar
  • 2¼ cups white vinegar  
  • 1 Tbsp. celery seeds
  • 1 Tbsp. ground turmeric
  • 1 Tbsp. pepper


Combine first 3 ingredients in a large bowl, cover, and refrigerate 8 hours or overnight. Transfer zucchini to a colander, rinse under cold water, drain well, and press between 2 layers of paper towels. Combine zucchini mixture, sugar, and remaining ingredients in a Dutch oven. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes, stirring often. Pack hot mixture into hot, sterilized jars, filing to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, screw on bands. Process in boiling-water bath, 15 minutes.

Yield: 9 half pints.