Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Three Colour Zucchini Relish recipe from Jacican

Each year I grow more zucchinis than we could ever reasonably use at Jacican. With the number of courgettes that come out of my garden, I'm confident that I could feed the good people of Mirboo North for at least a week! And the variety of colors, flavors and shapes our zucchinis take is just as impressive as the yield with black, green, light green and yellow specimens all coming from the same garden bed.

In order to make the most of our bumper crops I have worked on a recipe to turn our delightful zucchinis into a three-color relish with black, green and yellow highlights. This recipe has become incredibly popular, especially with the taste testing crew at Jacican who crawl out of the woodwork whenever I turn the stove on. I like to serve it on top of Cucumber & Cream Cheese Canapés or eat it alongside a frittata, but in terms of serving options, it's just as flexible as your imagination.  

If you would like a hand to learn to make your own relish, come along to a Summer preserving - relish cooking class at Jacican.


ingredient 3 colour zucchini relish


  • 2 kgs zucchini - a mix of black, green and yellow
  • ¼ cup salt
  • 1 red capsicum
  • 1 green capsicum
  • 2 sticks celery
  • 20 grams yellow mustard seeds
  • 750 grams sugar
  • 350 ml vinegar



Dice zucchini and sprinkle with salt. Leave overnight in a non-corrosive container in the fridge.  

diced zucchini  diced zucchini 

add salt to diced zucchini  mix salt

Drain the zucchini well the next day.

Seed and dice capsicum. Finely dice the celery. Add to the drained zucchini.

zucchini after being left over night in the fridge      fined diced celery  fine diced capsicum  3 colours in a pot

Put vegetables, mustard seeds, sugar, and vinegar in a large pan. Cook over a low heat, stirring until the sugar dissolves.

Bring to the boil. Boil for 30 minutes.

ingredients for 3 colour zucchini relish in a pot  cooked 3 colour zucchini relish

Bottle and seal in hot sterilized jars.

Makes about 10 x 250ml jars.


Enjoy! Jaci

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