This post may contain affiliate links, my full disclosure can be read here. As an Amazon Associate I earn from qualifying purchases.
Looking for a great way to use up zucchini? You’ll love this homemade zucchini relish recipe, it’s a tried and true sweet zucchini relish recipe for canning our family has enjoyed for years.
Are you flooded with zucchini? Having too much zucchini is a common problem if you grow zucchini in your garden. But it’s a problem that I love having.
Zucchini is one of those amazing vegetables that seem to multiply like rabbits in your vegetable garden. You harvest everything you can find one day, and then the next you find a patch of huge zucchini you missed.
One of my absolute favorite zucchini recipes is my Aunt’s zucchini relish and it’s a great way to use up extra zucchini. When I was a little girl she used to bring over jars of her canned zucchini relish and I can say it didn’t last long. When I first started to can this was the first non-jam recipe that I made. Since then I’ve made large batches of zucchini relish every year.
You have to try this easy zucchini relish it is just so good!
Supplies Needed
Water bath canner – If you don’t have a hot water bath canner you can use a deep stock pot. Just make sure the pot is deep enough to have 1 to 2 inches of water above the top of the jars.
Then place something on the bottom of the large stockpot to keep the jars from touching the bottom of the pot. Wiring a few mason jar rings together makes a quick and easy canning rack.
Mason jars and lids – Use your favorite canning jars in pint or half-pint size.
Canning funnel – A canning funnel is optional but helps you fill the jars without spilling the relish and making a mess.
Jar lifter – A canning jar lifter is a big help when putting your jars into your water bath canner and removing them.
Knives or Food processor (optional) – You’ll need your favorite knife or food processor. Using a food processor is optional but a quick way to chop up the zucchini and other vegetables.
Ingredient Notes
Zucchini – Medium to large zucchini are perfect for making relish from. You will want to use fresh zucchini, frozen zucchini would be too mushy after thawing.
Peppers – I use green bell peppers mixed with red bell pepper. If you have them yellow peppers work too. It gives the relish a nice pop of color. But you can use any type of sweet pepper you like. If you prefer a spicy zucchini relish then substitute some of the bell peppers with hot peppers.
Onions – I like to use yellow cooking onions but you can also use white, red, or sweet onions. If you use red onions the color may add a slightly pink color to your relish.
Celery – Celery adds lots of flavor and texture.
Vinegar – Use 5% white vinegar for canning, you could substitute apple cider vinegar but it will change the taste of the relish.
Pickling Salt – You will want to use pickling salt, also called canning salt or a coarse salt that doesn’t have iodine in it. Iodine can cause your canning to turn dark and make the brine foggy.
Sugar – White sugar turns this into a sweet relish recipe and helps to balance the vinegar flavor.
Spices – Celery seed, turmeric, and dry mustard add lots of flavor to this sweet relish.
How To Make Zucchini Relish
Start by washing your zucchini then slice them in half down the center. If they are larger zucchini and have mature seeds you will want to remove the seeds.
Chop your zucchini into small pieces with a knife or use a food processor and pulse until it’s coarsely chopped.
Then cut the peppers in half and remove the seeds, coarsely dice them, or again use the food processor to make the job faster. Peel the onions and dice them, then slice the celery into small pieces.
Place the zucchini mixture into a large bowl and cover them with pickling salt. You can mix the salt in or just let it sit on top. This will help to draw out the excess moisture from the vegetables.
Cover your bowl and place it into the refrigerator overnight.
The next day pour your relish mix into a colander to drain off the liquid. Then rinse well with cold water to remove the excess salt.
After rinsing you want to get out as much liquid as possible. When you’re finished draining and rinsing take a bowl or plate and press it down over the top of the vegetable mix to force out as much liquid as you can easily.
Make The Brine
In a large pot combine your vinegar, sugar, dry mustard, and turmeric bring this mix to a boil over medium-high heat.
When your brine has come to a boil carefully pour your vegetable mix into the brine slowly so it doesn’t splash.
Return your mix to a rolling boil then reduce to medium heat and boil gently for 20 minutes.
How To Can Zucchini Relish
Remove your relish from the heat and ladle into canning jars leaving 1/2 inch headspace.
When the jars are full take a spatula or bubble remover tool and run it around the inside edge of the jar to release any air bubbles.
Wipe the jar rims clean and place the lids and rings on finger tight.
Place jars into your water bath canner and process for 20 minutes or according to your altitude.
When the processing time is up remove the jars from the canner and set them on a towel. Leave the jars to sit for 24 hours at room temperature undisturbed to let the seals harden.
After 24 hours if any jars haven’t sealed either reprocess them or place them in the fridge.
Remove the jar rings and wash the jars to remove any residue. Then dry and label them before storing them in your pantry.
Ways To Use Zucchini Relish
There are so many ways to enjoy zucchini relish. You can use it on hot dogs, sausage, and hamburgers. It’s also great added to egg salad, tuna salad, or potato salad.
More Ways To Use Zucchini
Zucchini Relish Recipe For Canning
Ingredients
- 10 cups chopped zucchini
- 5 cups chopped onions
- 1 cup diced celery
- 2 medium red bell peppers diced
- 3 medium green bell peppers diced
- 1/2 cup coarse salt
- 2 tsp turmeric
- 1 TBS dry mustard
- 5 cups white vinegar
- 6 cups sugar
Instructions
- Wash the zucchini, then cut them in half and remove the seeds if they are large. Finally, chop the zucchini into small pieces.
- Cut the green and red peppers in half and remove the seeds. Then dice them into small pieces. Peel and dice the onion and celery,
- Place the zucchini mixture into a large bowl, and cover it with pickling salt. Cover the bowl and let it sit for 24 hours in the refrigerator to draw out the liquid.
- The next day drain the vegetable mix and rinse well with cold water. When finished rinsing use a plate or bowl to press down on top of the vegetable mix to press out as much liquid as possible.
- Combine the remaining ingredients into a large stock pot and bring to a boil over medium-high heat.
- Pour the vegetable mix into the brine, and return to a rolling boil. Then reduce heat to medium and boil gently for 20 minutes.
- Remove the relish from the heat and ladle into canning jars leaving 1/2 inch headroom. Remove air bubbles, wipe the rims clean, and place lids on finger tight.
- Process in a water bath canner for 20 minutes or according to your altitude.
- Remove from the canner and place on a towel. Let the jars sit for 24 hours undisturbed to cool and seal. After this time any jars that have not sealed need to be placed in the fridge or reprocessed.
- Remove the jar rings, wipe the jar clean, and label.
Nutrition information isn’t always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.
Connect With Homestead Acres!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Pinterest | Twitter
Visit my Amazon store to find all my favorite gardening, homesteading tools, and gadgets plus all of my printed garden books and journals!
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
Pauline
Sunday 20th of August 2023
Can I use less sugar ? Relishes seem to be a bit too sweet for me. Would that be still okay to can ?
annette from A Net in Time
Wednesday 6th of July 2016
This is a very different recipe than what I have used in the past to make zucchini relish. Will have to pin for latter use...