Zucchini Relish Recipe

Glass jar filled with homemade zucchini relish on a wooden surface, with a spoon dipped inside.

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This homemade zucchini relish is sweet, tangy, and packed with flavor. Made with finely chopped zucchini, onions, and peppers in a spiced vinegar-sugar brine, it's the perfect condiment for burgers, hot dogs, sandwiches, and more.

Prep Time20

Cook Time30

Resting Time6

Total Time6 50

Course: All Recipes, canning, condiment

Cuisine: American

Servings: half-pint jars

Calories: 31kcal

Author: Jeri Walker

Ingredients

5 cups zucchini (shredded or finely chopped, unpeeled)
2 cups onion (chopped or shredded)
2 tablespoons pickling salt
2 medium bell peppers (chopped or shredded)
1¼ cups white vinegar (5% acidity only)
2 cups granulated sugar
½ tablespoon mustard seed
1 tablespoon celery seed
1½ teaspoons ground turmeric
1 teaspoon ground nutmeg
¼ teaspoon black pepper
2 teaspoons cornstarch

Instructions

Salt the vegetables: In a large bowl, mix the shredded zucchini and chopped onion with the pickling salt. Cover with a clean towel and let sit at room temperature for 6 to 8 hours (or overnight). This helps draw out excess moisture and keeps the relish from getting watery.
Rinse and drain thoroughly: After resting, rinse the salted vegetables in a colander under cold running water. Squeeze out as much moisture as possible using your hands or a clean kitchen towel. Don't skip this step! Rinse and rinse some more so you don't have salty relish.
Make the brine: In a large pot, combine white vinegar, sugar, mustard seed, celery seed, turmeric, nutmeg, black pepper, and cornstarch. Stir over medium heat until the sugar dissolves and the brine thickens slightly.
Add the veggies: Stir in the drained zucchini and onions, followed by the diced bell peppers. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Prepare jars and lids: While the relish simmers, sterilize 4 half-pint jars, lids, and bands. Keep them hot until ready to use. You can simmer them in hot water or run them through a dishwasher cycle.
Fill the jars: Using a canning funnel, ladle the hot relish into hot jars, leaving ½ inch of headspace. Use a non-metallic utensil to remove air bubbles. Adjust headspace if needed, wipe rims clean, then add lids and screw on bands until fingertip tight.
Water bath canning: Lower jars into a boiling water bath canner, ensuring they're fully submerged with at least 1 inch of water above the lids. Cover and bring back to a boil. Process for 10 minutes (or adjust for altitude - see chart in the FAQ section above).
Cool and store: Remove jars with a jar lifter and set them on a towel. Let cool undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place for up to 1 year.

Notes

A food processor helps. You can chop by hand, but a food processor saves a lot of time and gives a consistent texture.
Use 5% white vinegar only. This is crucial for safe canning. Don't use "pickling vinegar" (7%) - it's too strong.
Rinse thoroughly. If your relish turns out too salty, you probably didn't rinse the veggies enough. Rinse them really, really well - at least a few times.
Don't skip the draining step. Make sure you really squeeze out excess water from the salted zucchini and onion. This keeps the relish from getting watery.
Sterilize everything. Jars, lids, and bands should be hot and sanitized before filling to avoid contamination.

Storage

Sealed jars will last up to 12 months in a cool, dark place.
Refrigerate opened jars and use them within 2-3 months.
No time to can? Store in the fridge for 2-3 weeks or freeze for up to 6 months (leave 1" headspace).
Let jars cool undisturbed for 12-24 hours after canning to ensure proper sealing. You should hear that satisfying "pop" as they seal.

Nutrition