Looking to add a burst of garden-fresh flavor to your pantry? Zucchini Relish is a perfect way to preserve summer’s bounty in a jar. This sweet and tangy condiment elevates sandwiches, hot dogs, burgers, and more. Unlike store-bought relish, this homemade version is rich in texture, color, and flavor—perfect for anyone wanting to stock their shelves with something both tasty and practical. Whether you’re a seasoned home canner or trying your first preserving recipe, this Zucchini Relish is a rewarding project that will leave your kitchen smelling amazing and your pantry better stocked.

Ingredients

To make your own Zucchini Relish, you’ll need the following ingredients:

• 12 cups shredded unpeeled zucchini
• 4 cups chopped onion
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 5 tablespoons canning salt
• 6 cups white sugar
• 2 1/2 cups white vinegar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper

These ingredients combine to create a relish that is colorful, balanced, and full of flavor. The zucchini and onion provide body, while the vinegar and spices give it the perfect tang and warmth.

Instructions

1. Prepare the vegetables: In a large non-metallic bowl, mix together the shredded zucchini and chopped onion.
2. Salt and refrigerate: Sprinkle the mixture with canning salt, mix well, cover the bowl, and refrigerate overnight. This step helps draw out moisture and firm up the vegetables.
3. Drain and rinse: The next day, drain the mixture in a colander and rinse it under cold water. Squeeze out excess moisture by hand or with cheesecloth.
4. Mix the vinegar base: In a large pot, combine sugar, vinegar, chopped red and green bell peppers, and cornstarch. Stir until well mixed.
5. Add spices: Stir in the celery seed, nutmeg, turmeric, and black pepper. These spices will give your relish a depth of flavor and a lovely golden hue.
6. Combine zucchini mixture: Fold the drained zucchini mixture into the pot, making sure it is thoroughly coated.
7. Cook the relish: Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking.
8. Sterilize jars: While the relish simmers, wash jars and lids in hot soapy water. Rinse well and sterilize by boiling them in water for 10 minutes.
9. Fill jars: Ladle the hot relish into sterilized jars, leaving about 1/2 inch of headspace.
10. Remove air bubbles: Use a clean knife or spatula to remove air bubbles. Wipe rims clean and seal jars with lids and bands.
11. Process in water bath: Place the jars into a boiling water canner with at least 2 inches of water above the lids. Cover and process for 30 minutes.
12. Cool and store: Carefully remove jars and place them on a towel-covered surface to cool. Once cool, check seals by pressing down on each lid—if it doesn’t move, the jar is sealed.

Benefits of This Craft

Making homemade Zucchini Relish is a fantastic way to preserve produce while creating something delicious and versatile. Here are a few reasons why it’s worth your time:

• Preserve surplus zucchini: If you grow your own or have a generous neighbor, this recipe uses up large quantities of zucchini in a flavorful way.
• Control your ingredients: Homemade relish is free from artificial preservatives, dyes, and excess sodium.
• Flavor customization: You can tweak the sweetness, spice level, and texture to suit your taste.
• Makes great gifts: Jars of homemade relish make thoughtful, tasty gifts for friends and family.
• Long shelf life: When properly canned, your relish can be stored for up to a year, ready to enhance meals anytime.

Tips

To ensure your Zucchini Relish turns out perfectly, follow these tips:

• Don’t skip the overnight salting: This step is essential for the right texture and prevents your relish from becoming too watery.
• Use fresh produce: The quality of your ingredients makes a big difference. Opt for firm zucchini and crisp bell peppers.
• Avoid metal bowls: Use glass, ceramic, or plastic bowls when mixing and salting to avoid reacting with the vinegar.
• Label your jars: Include the date and contents so you can keep track of storage.
• Adjust sugar or spice: Taste before canning and adjust seasoning if needed, just don’t change the vinegar ratio—it’s crucial for safe preserving.

What Taste Look Like?

Zucchini Relish delivers a perfect harmony of sweet, sour, and savory flavors. The vinegar provides a bright tang that’s balanced by the sugar’s sweetness, while the bell peppers add a fresh crunch and subtle sweetness of their own. The turmeric and nutmeg offer warmth and earthiness, giving this relish a complex flavor profile. Its texture is slightly chunky, with a satisfying bite that complements grilled meats, sandwiches, wraps, and even scrambled eggs.

How to Store

Proper storage ensures your relish stays fresh and safe to eat:

• Shelf Storage: Store sealed jars in a cool, dark pantry. They’ll last for up to 12 months.
• After Opening: Once opened, refrigerate the jar and use within 4 weeks.
• Unsealed Jars: If any jar didn’t seal properly, refrigerate it and use within a week.

Always inspect the seal and smell the contents before using any jar that has been in storage for a long time.

Zucchini Relish is more than just a condiment—it’s a smart way to use fresh garden vegetables and bring bold flavor to your everyday meals. Whether served with summer burgers or added to winter stews, it’s a jar of sunshine all year round. Making it at home is satisfying, economical, and easier than you might think. You control the flavors, know exactly what goes into your food, and enjoy the reward of homemade goodness. Plus, with a batch or two, you’ll have plenty to share or stash away for future use.

If you’re interested in more flavorful creations that pair beautifully with this relish, explore More DAILY RECIPE ideas to round out your kitchen repertoire.

FAQ

Can I reduce the amount of sugar?
While you can slightly reduce the sugar for taste, changing it too much may affect the preservation process. Stick closely to tested recipes when canning.

Can I freeze zucchini relish instead of canning?
Yes, you can freeze it in airtight containers for up to 3 months. However, the texture may become softer upon thawing.

Do I need to peel the zucchini?
No, keeping the peel adds color and texture. Just be sure to wash it thoroughly before shredding.

Can I make this relish spicy?
Absolutely. Add chopped jalapeños, red pepper flakes, or hot sauce to introduce some heat.

What should I do if a jar doesn’t seal?
Refrigerate it immediately and use it within a week. Do not reprocess sealed jars.