Affiliate links were used for products I love.
Zucchini is the garden gift that keeps on giving all summer long. It seems like one little seed will give you more than you need. So, if you have zucchini running out your ears like I do, this recipe for Zucchini Relish may be just what you are looking for!
If you’re a little skeptical about making relish out of zucchini, don’t be. It tastes just like the real deal. You won’t be able to tell the difference between pickle relish and this zucchini relish.
Honestly, I now prefer the zucchini relish over pickle relish.
It has been raining for the past 4 days and more is on the way. So far, we’ve had about 5 inches in our neck of the woods. Luckily, we haven’t had a lot of flooding because the ground was pretty dry. Our crops sure are enjoying it…and so are we! And all this rain means more zucchini!
How cute is my little garden assistant? Really I think she is saying, “Another zucchini?! Are you kidding me, Mom?!!!”
Zucchini Relish
All you have to do is chop up all the veggies and put them in a bowl. I used my food processor to speed up the process a bit. Add salt to the top of the veggies, then cover with cold water and let it sit for two hours.
After two hours, drain, then rinse and drain again. Bring the apple cider vinegar, sugar, celery seed, and mustard seed to a boil then add the veggies and let it simmer for 10 minutes. Ladle into jars, leaving 1/4 inch headspace, (I have discovered that this recipe can get a little “watery” depending on the type of Zucchini used, so I tend to drain it along the edge of the pot as I’m ladling it into the jars to remove some of the liquid), and add the lids. Process 10 minutes in a boiling water-canner. Remove from water-canner and set on a towel on counter and let rest for 24 hours. Make sure all the lids are sealed (the button in the middle will “pop”) and store for up to one year.
This stuff is sooo good! I could eat it with a spoon!!! I have even eaten it like salsa! Shhh.
If you are new to canning, or even if you are an old pro, this Ball Canning Book is a must have. So much useful information in one book.
Also, this canning starter kit is very useful. It makes it easy to handle the hot jars and lids.
Zucchini Relish
Ingredients
- 2 Cups chopped zucchini about 3 medium
- 1 Cup chopped onion
- 1/2 Cup chopped green pepper
- 1/2 Cup chopped sweet red pepper
- 2 Tablespoons salt
- 1 3/4 Cups sugar
- 2 teaspoons celery seed
- 1 teaspoon mustard seed
- 1 Cup cider vinegar
Instructions
- Combine zucchini, onion, green pepper, and red peppers in a large bowl. Sprinkle with salt. Cover with cold water. Let stand two hours. Do not stir.
- Drain veggies, rinse with cold water, and drain again.
- In a large saucepot, combine sugar, celery seed, mustard seed, and vinegar. Bring to a boil.
- Stir in veggies and let simmer for 10 minutes.
- Pack into jars leaving 1/4 inch headspace. (I've discovered this recipe can get a little "watery" depending on the type of zucchini used, so I usually drain a bit of the liquid on the side of the pot as I'm ladling it into the jars) Add lids and process for 10 minutes in aboiling water-canner.
- Remove from water-canner and place on towel on counter and allow to cool for 24 hours. Check lids to make sure they are sealed. (the middle button will not pop back up when pressed)
- Store for up to one year.
Looking for more zucchini recipes? You might also try these Zucchini cookies…
or fried zucchini…
Affiliate links were used in this post for products I love.
Does this have a similar taste to regular relish? I assume it does, but I don’t usually like zucchini so I worry that I may not like this relish! I’ll definitely have to just give it a try for myself! Thank you for sharing this recipe!
Yes. It is very similar to relish. It may be a bit sweeter, but I can’t tell that it is zucchini and not pickle relish. People that have tried it, have mentioned that they can’t tell it’s zucchini. Thanks for stopping by and commenting!
This is amazing relish. Thank you for posting this.
I’m glad you enjoyed it! Thanks for stopping by!
Does this have to sit like some other canned stuff, like pickles I make them every year and they have to sit for a few weeks maybe more. Was just wondering how long until we can use it? 🙂
No it doesn’t have to sit. I usually leave it set on the counter for 12-24 hours before placing in the fridge or pantry, but it is ready to eat right after it is made. Hope you enjoy it! Thanks for stopping by!
I made this yesterday and it came out beautifully. Very tasty. I haven’t made this relish in like 15 plus years and have been hankering for some recently but didn’t want to make 10 jars either. This recipe amount fit the bill and was perfect. I upped the ingredients just a little and it made 2 one pint jars perfectly. I almost forgot how intoxicating the smell is when making relish at home. I’m in heaven now. Thanks.
Glad you enjoyed it! Thanks for stopping by!
How much does this recipe make
Hi Gail! It makes about 4 half pints. Thanks for stopping by!
So happy to find this recipe. A dear friend used to buy jars of zuchini relish (some with a little heat) and bring to us gals at work. So so good. He has retired to heaven… Anxious to give this a try my self.
Hope you like it, Debbie!
Just wondering if this could be made spicy as my husband won’t eat sweet relish! If so how? Thanks for the idea.
Hi Colleen!
I’m sure you could! I did a bit of research and it looks like the only difference between this and hot relish is that you substitute hot peppers for the sweet red peppers. Hope this helps and thanks for stopping by!
Can you use regular vinegar?
Can I use white vinegar?
Hi Donna!!
I have never used white vinegar in the recipe, but I don’t see a reason why you couldn’t! If you choose to try it, let me know how it turns out! Thanks for stopping by!
Sarah @The Farmwife Crafts
I am wondering about the sugar content…it seems like it’s going to be sweet. What if I cut the sugar? I have done so with other recipes
this recipe sound yummy can you can this relish? open bath or pressure?
Hi Darlene! It’s very yummy. Yes, the recipe is for canning and I use hot water bath (open bath.) Enjoy!
My zucchini relish that I made last year had come unsealed. It looks the same and smells the same as the last jar I opened and as when I made it and I thought things preserved in vinegars did not get botulism. Ami I wrong?p
Unfortunately, if it came unsealed I wouldn’t eat it. So sad, I know but better safe than sorry!