Zucchini Relish Recipe

A sweet and tangy zucchini relish made from fresh garden vegetables, perfect for canning and enjoying year-round. Ideal for topping burgers, hot dogs, sandwiches, or pairing with grilled meats.

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Course: Canning, Condiment, Side Dish

Cuisine: American, Homestead Cooking

Prep Time: 3

Cook Time: 15

Water Bath Processing: 10

Total Time: 3 25

Servings: pints

Calories: 25kcal

Cost: $12

Equipment

Large heavy-bottomed pot
Food Processor
Non-reactive mixing bowl
Fine-mesh strainer
Canning funnel
Jar lifter
Pint canning jars

Ingredients

Vegetables

10 cups zucchini finely chopped – about 6-8 medium zucchini
4 cups onions finely chopped – about 4 large onions
2 red bell peppers finely chopped – adds color and sweetness

Salting

¼ cup pickling salt for drawing out moisture

Brine & Spices

2 ½ cups white vinegar (5% acidity) for preservation and tang
2 cups granulated sugar for sweetness
1 tablespoon mustard seeds adds spice and flavor
1 tablespoon celery seeds for aromatic depth
1 teaspoon ground turmeric for color and flavor
½ teaspoon red pepper flakes optional, for heat
2 cloves garlic minced – optional flavor boost
1 tablespoon fresh dill chopped – optional flavor boost
1 teaspoon ground ginger optional flavor boost

Instructions

Prepare zucchini, onions, and peppers into uniform pieces.
Mix with salt, let rest, rinse, and press out moisture.
Heat vinegar, sugar, and spices until sugar dissolves.
Add vegetables to brine and cook until tender-crisp.
Fill sterilized jars, water bath process, cool, and store.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition