Zucchini Relish

4.89 from 17 votes

This Zucchini Relish is a favorite of everyone who tries it! I get requests for it often and it’s a great way to use up all of the zucchini in your garden! It tastes very similar to cucumber relish and is a great use for and abundance of zucchini.

Course Condiment

Cuisine American

Prep Time 30

Cook Time 30

Processing time 20

Servings tablespoons

Calories 17kcal

Author Beth Neels

Cost $6

Equipment

Ingredients

For Brining

10 cups zucchini grated
3 cups onions grated
4 red bell peppers
5 tablespoons canning or pickling salt

For Relish

3 cups Sugar
3 cups apple cider vinegar or white vinegar
1 teaspoon turmeric
1 teaspoon dry mustard
1 teaspoon Black Pepper
1 teaspoon celery seed

US Customary - Metric

Instructions

For Brining

Remove the blossom and stem end from the zucchini. If the zucchini is large, cut it in half and scrape out the seeds with a spoon. Then cut the halves into smaller pieces that fit into your food processor. Pulse the food processor until you have medium-fine chunks. We like a bit of texture, so not very fine, but no larger chunks either. (Think of the size of commercial relish pieces.) Do this in batches and place the chopped zucchini into a large non-reactive bowl.
10 cups zucchini
Peel and quarter the onions. Pulse them in the food processor. Add them to the bowl with the zucchini. Cut the stem end off of the peppers. Deseed them and pulse them in the food processor, too. Add them to the bowl.
3 cups onions, 4 red bell peppers
Mix grated vegetables in a large bowl. Add salt. Let sit on counter or in refrigerator overnight. See important notes below!
5 tablespoons canning or pickling salt

For Relish

Next morning, rinse the zucchini mixture well, with cold water, in a colander to remove some of the salt.
Add to a large pot. Add remaining ingredients.
3 cups Sugar, 3 cups apple cider vinegar or white vinegar, 1 teaspoon turmeric, 1 teaspoon dry mustard, 1 teaspoon Black Pepper, 1 teaspoon celery seed
Bring the mixture to a boil. Low boil it for about 30 minutes, until it is relish consistency.
Pack and seal in hot jars. Refrigerate for at least 6 months.
For longer storage, and to make shelf stable, process pint jars in water bath canning pot for 20 minutes, adjusting for elevation.

Canning Instructions

Once the relish is at a good consistency, heat jars and start your boiling-water canner.
Pack hot finished relish into hot jars.
Remove air bubbles.
Wipe rims of jars with damp paper towel to remove debris.
Center warmed lid on jar. Screw on band fingertip tight.
Process jars for 15 minutes, adjusting for altitude. (See notes below for altitude adjustment.

Notes

Note: One batch makes 5 1/2 pints of relish

Grate vegetables in a food processor with the grater attachment for faster preparation. Grating will result in a finer product since the chunks will be smaller.

There is no need to peel the zucchini.

Use a non-reactive or plastic colander.

Store the opened jars in the fridge.

If you don't want to can it, you can store jars unopened in the fridge for about 6 months.

Adjustment for altitude when water bath canning.

0-3000 feet above sea level process 15 minutes

3000-6000 feet above sea level process 20 minutes

above 6000 feet process 25 minutes

Nutrition