If you have never given zucchini relish a try, I want to encourage you to make a batch this summer. I’ve been using this zucchini relish recipe for years and the funny thing is, you can’t even tell you’re eating zucchini. It really does taste like regular relish.
We like to use it on hot dogs, hamburger and mixed in with potato salad. It’s delicious! Try it, you’ll see. This recipe yields {4} 1/2 pint jars
Ingredients
2 cups chopped zucchini
1 cup chopped onion {I used Walla Walla Sweets}
1 cup chopped sweet peppers {I used green peppers}
2 tablespoons salt
1 cup cider vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
Directions
Place the chopped zucchini, onions peppers and salt in a large bowl and cover with cold water and let it sit for 2 hours. Drain liquid, rinse throughly and drain again.
Combine the remaining ingredients in a large pot and bring to a boil. Add the zucchini mixture, reduce heat to simmer and cook 10 minutes.
Pack hot relish mixture into 1/2 pint jars, leaving 1/4 inch head space. Remove air bubbles. Adjust 2 piece caps, and process in a boiling water canner for 10 minutes.
Carefully remove jars, place on a towel in a draft free area and let cool over night. Check seals after 24 hours.
If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack
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Jenn says
Yumm! Did you use green bell peppers? Or could I use some of the fresno chili’s I have growing in the garden? Thank you!
Mavis says
Yes I used green peppers from out garden. 🙂
Jamie says
I’m going to give this a try tomorrow. I’ve got Zucchini growing like crazy. Thanks for all the great canning recipes!
olemike says
Mavis, my wife and I tried out your Zucchini relish recipe and it was great. We made 5 pints for a start, and after eating some of it today, we plan to make lots more. I posted a blog entry about it and referred readers to your blog. By the way, I follow you daily and really enjoy your blog. My weight goal this year (only 200#) is much more modest than yours but I’m at 126 lbs so far and 200 should be doable.
Mavis says
Yay! You will totally reach 200 lbs! Keep growing!
Sherle says
Do I have to use cider vinegar or can I use white vinegar?
Mavis says
I’ve only used Apple Cider Vinegar before so I’m not sure. 🙁 Sorry.
Melissa says
Mavis – I made this recipe about a month and a half ago and we finally broke out the zucc relish and put it on top of our chili dogs….THANK YOU! This stuff is fantastic! 🙂
I’m linking over to your blog in my post about it tomorrow. Thanks again!
Ellen says
Mavis,
have you ever made this with frozen zucchini? Since the zucc’s seem to all come on at the same time I was thinking it might be doable to chop and freeze then make the relish later. What do you think?
Mavis Butterfield says
Nope. I have always used fresh zucchini, I’m not sure if it would work. 🙁
Sherry says
I was going to ask if I could use frozen peppers? I have a ton so hate to buy fresh ones.
Mavis Butterfield says
I have only ever used fresh peppers. I wonder if the water content of the frozen ones would make a difference?
Sophie says
Mavis – I LOVE your blog and am a “Mavis Junkie”….I made several batches of this zucchini relish last weekend with zucchini from a friend’s garden (I didn’t grow zucchini this year) and it was fantastic! Although, I would recommend that when “chopping” the ingredients, that a food chopper really helped me to get a smaller sized relish and it was more evenly distributed in the jars than the batch I made with larger pieces. I’m going to make more this weekend and give several back to the neighbor who donated his zucchini to my canning!
Neia says
Mavis do I have to use sugar or can I skippy it?
Mavis Butterfield says
I have always used sugar.
Lori says
Hi,
Does this recipe ‘set’ and thicken up like a relish, or does it remain a ‘wetter’ relish? Also, I like mine pretty thick, so I added a touch of a corn starch slurry to which nothing happened when I added it. Would that destroy my whole batch, or do you think it would still turn out? Im a beginner in canning and am learning as I go!
Thanks!
Love your site!
Mavis Butterfield says
I guess you would say this recipe is a “wetter” relish. I have never added cornstarch so I can’t answer that. Sorry.
Stacy says
Yum…questions:
So 1 c vinegar, sugar and seeds is the only thing that you bring to a boil? (Looks like so much more liquid to me)
When you put it in the canner, is the water covering above the jars?
Can I sterilize my jars in the canning water while making the relish, then can use the same water for the final process?
If not, how do you sterilize your jars?
Thanks for your help, new to canning… 🙂
Mike says
Yep, just the liquid. You don’t want the veggies near any heat except during the processing.
You can sterilize your jars in the dishwasher. The hot rinse is usually enough.
Emily E. says
Stacy, if you are new to canning, may I suggest the Ball Blue Book of Canning? It is a WONDERFUL resource and reference for canning. I use it every year when I can!
janet says
Hi, We love this relish. I made it last year and have made several batches this summer. Thanks Mavis, another delicious recipe!
lesa says
Remember to wipe the rim b4 putting on HOT lid.. tighten hand tight..
also i use turmeric .. gives it a beautiful color & it’s so good for you..
Deborah says
I want to make some of this! Just have to grow some Zukes! Next spring! They are on my list to grow! yum!
Phyllis says
First time I made this relish it disappeared so fast that I asked my 19 year old son if he’d been “eating the relish”. To which he replied, “RELISH?? It’s a condiment? I thought it was an accoutrement!!!” What 19 year old guy knows those words? Only my very literate son. LOL
Billy says
I love this relish! Is there a good way to get the chunks of zucchini smaller without pulverizing them into a paste? I feel like a food processor would absolutely demolish them.. but I’d love for the chunks to be smaller! thank you for your help and your recipe!
bobbi says
This doesn’t need to e pressure canned? Water bath is ok? Thanks,
Mavis Butterfield says
There’s lot’s of vinegar in there…. like pickles.
Karyn says
Would you be using canning salt, iodized, or kosher salt?
Tiffany Kerns says
Could I use a larger zucchini and just remove on the seeds from the center…I am getting tired of the bread 🙂