Zucchini Relish - Water Bath or Quick Canned (2024)

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!

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If you have ever planted zucchini, you will know that even if you harvest them every day, there are, inevitably, a bunch that you missed, and they end up being 2 feet long!

This Zucchini Relish is a perfect way to use up these larger zucchini because the seeds are removed before you shred the zucchini.

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If you are planting zucchini for the first time, be forewarned: a couple of zucchini plants will be more than a four-person family can consume in a season!

So, whatever you do, do not plant that entire little packet of seeds! To learn more about growing zucchini, see my How to Start a Vegetable Garden Series.

Ingredients you need

• zucchini
• onions – white or yellow onions work well
• red bell pepper – substitute yellow, orange or green bell pepper but red is traditional.
• salt
• apple cider vinegar or white vinegar
• sugar
• turmeric
• mustard – use either dry mustard or mustard seed
• celery seed
• black pepper

How to make zucchini relish

1. Slice zucchini lengthwise. Remove seeds with the tip of a knife.
2. Add zucchini to the food processor bowl. Pulse until small chunks. Alternately, use grater attachment and grate zucchini pieces. Place zucchini in a large, non-reactive bowl.
3. Chop onion and red pepper in a food processor. Add to zucchini in a bowl.
4. Add salt to vegetables. Mix well.
5. Cover bowl and refrigerate overnight.
6. In the morning, drain in a fine sieve or add a layer of cheesecloth to a colander. Rinse very well. Allow to drain.

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1. Add sugar and spices to a large stockpot.
2. Measure vinegar and add to pot.
3. Add vegetables to the pot and bring contents to boil.
4. Turn the heat down and simmer for about 30 minutes, until the consistency of sweet relish.

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Sterilize jars. See this article for 3 ways to sterilize jars. UPDATE: according to the National Center for Food Preservation, jars that are processed longer than 10 minutes need not be sterilized. This can be water bath processed for more extended storage or allow them to cool and then refrigerate the jars.

To water bath can relish

• Ladle hot relish into hot jars, leaving ½ inch headspace. Remove any air bubbles with a bubble-removing tool or wooden chopstick.
• Wipe the rims of jars clean with a damp paper towel.
• Apply lids. Screw on the bands fingertip tight.
• Process in a water bath canner for 20 minutes. Turn off the canning pot. Allow jars to cool in hot water for 5-10 minutes.
• Carefully remove jars with a jar lifter to the counter.
• Allow them to cool 12-24 hours. Test lid for seal. (if the lid flexes up or down, the jar hasn’t been sealed and should be stored in the refrigerator.

What can zucchini relish be used for?

• Topping for burgers, hot dogs, sausage and sandwiches
• Add to salads, such as, potato, macaroni, egg salad, chicken salad, or tuna
• Thousand Island Dressing
• Add to deviled eggs
• Add to mayonnaise or ketchup for a different condiment

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Other delicious zucchini recipes

• Easy Spanish Rice with Zucchini
• Lemon Zucchini Bread
• Zucchini Pickles
• Banana Zucchini Bread
• Minestrone

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Tools I Use to Make

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• canning pot
• canning tools
• pint jars
• half pint jars

That’s how easy it is to make Zucchini Relish. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series!

The first part is Planning Your Garden!

Second is Preparing the Garden Site.

The third is Choosing Plants and Planting Your Garden.

The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!