Are you looking for the perfect recipe to use up your zucchini abundance? This zucchini relish recipe is perfect because it is slightly sweet, a little sour, simple to put together and delicious as a side to meat or mixed in sandwich spreads and appetizers.
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What makes this zucchini recipe so good?
This zucchini relish recipe is a little sweet and a little sour. The perfect combo of flavors actually.
It is canned too so that makes it shelf stable to add to your pantry bounty!
This relish also together super fast (thanks to a food processor) AND in stages so you can make a lot of relish but not spend a whole day doing it.
I really appreciate that this relish is made from zucchini instead of the traditional cucumber. Who doesn’t have a whole lot of zucchini to get rid of during harvest season?
The old joke around here is:
Don’t leave your car window down in town or you are likely to have someone sneak some zucchini inside.
It’s the TRUTH . . . gardens tend to produce a whole lot of these wonderful fruits and they sure can get BIG. Gardeners & Farmers practically give them away.
Even if you end up buying them they are really inexpensive especially at farmer’s markets.
How to preserve zucchini relish
You could consume it right away but it’s best if it sits for a few days to let the flavors develop – or – you can preserve the finished relish a number of ways.
- Refrigerate it for 2-4 weeks in a jar or air-tight container.
- Freeze it in jars or Tupperware although this does change the texture somewhat when thawed.
- Canning is my favorite method of preserving which makes this relish shelf stable for a year at least.
Recipe ideas to enjoy Zucchini Relish
Use this sweet/sour zucchini relish in sandwhich spreads, as a side to rich meat dishes, as appetizers or so many other ways .
One of our very favorite ways to eat this relish is as a side to rich meat dishes. The acid sweet/sour combo cuts the heavy fat of a dish like say – pot roast and really adds nice flavor.
Another favorite way of ours to enjoy this relish is as a simple condiment. We always have wild game polish sausages in the freezer and a simple weeknight meal comes together fast with sausages and this relish.
How about mixing this relish in your favorite chicken or tuna salad or sandwich spread? Such a great flavor addition.
A relish cheese spread like this one from Taste of Home makes an amazing appetizer that everyone is sure to gobble up!
What you will need to make Zucchini Relish
- 4 cups shredded zucchini (seeds and inner spongy core removed)
- 2 cups sweet red peppers
- 2 cups sweet green peppers
- 2 cups chopped onion
- 5 Tablespoons of salt
- 4 tablespoons mustard seed
- 2 tablespoons celery seed
- 3/4 cup sugar
- 4 cups vinegar (white canning vinegar or apple cider)
How to put Zucchini Relish together
- Quarter and remove seeds of 1 large or 2 medium zucchini.
- By hand or using a food processor (preferred!) – shred zucchini until you have 4 cups (packed) and add to large bowl.
- Chop or food process peppers and onion and add to zucchini.
- Sprinkle salt over all the vegetables, cover and refrigerate overnight.
- The next day, drain liquid from vegetables and prepare brine for relish along with waterbath canning supplies.
To Prepare the Brine:
- In a large pot add vinegar, sugar and spices and bring to a simmer.
- Add the drained shredded zucchini mixture and simmer for 10 minutes – stirring occasionally.
This is your finished relish and you could certainly let it cool and enjoy it right away.
OR you could pack it in air tight containers and refrigerate. Use within 2-4 weeks.
My FAVORITE way to preserve this relish for enjoying later is to waterbath can it. I would recommend you plan to use it up within a year for the best flavor and texture.
How To can/preserve Zucchini Relish:
- Pack warm relish (vegetable mix with brine) in clean, sterilized wide-mouth pint canning jars. Leave 1/2 inch head space.
- Add canning jar cap/flat and band – screw band finger tight.
- Process in simmering water bath (180 degrees F) for 15 minutes.
- Remove, allow to cool.
- Label and store canned relish in cool storage area away from direct light.
Canned relish/pickles are best used within a year of making.
This recipe is quite safe and reliable to water bath can. The vinegar in this recipe contributes to a high acidity and makes the resulting canned food safe to seal, store and consume. See a list of other reputable canning resources and recipes below.
Canning Resources:
This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.
The National Center for Home Food Preservation
Ball Blue Book of Home Canning & Preserving
USDA Complete Guide to Home Canning
Here’s another Zucchini Recipe I know you will LOVE
Hey Friend,
Do you find great satisfaction in preserving foods for future use? How about make something delish out of something just “so-so”. I sure do. Let me know in the comments below if you tried this recipe and what you thought of it. Also tell me what you all have cooking? What are you preserving these days?
Are you in need of any Kitchen Essentials?
Pin this Recipe for Later
Zucchini Relish
This zucchini relish recipe is perfect because it is slightly sweet, a little sour, simple to put together and delicious as a side to meat or mixed in sandwich spreads or appetizers.
Ingredients
- 4 cups shredded zucchini
- 2 cups sweet red peppers
- 2 cups sweet green peppers
- 5 Tablespoons of salt
- 4 tablespoons mustard seed
- 2 tablespoons celery seed
- 2 cups chopped onion
- 3/4 cup sugar
- 4 cups vinegar
Instructions
- Quarter and remove seeds of 1 large or 2 medium zucchini.
- By hand or using a food processor (preferred!) - shred zucchini until you have 4 packed cups and add to large bowl.
- Chop or food process peppers and onion and add to zucchini.
- Sprinkle salt over vegetables, cover and refrigerate overnight.
- The next day, drain liquid from vegetables and prepare brine for relish along with waterbath canning supplies.
- In a large pot add spices, vinegar, sugar and spices and bring to a simmer.
- Add shredded zucchini mixture and simmer for 10 minutes - stirring occasionally.
This is your relish. You could pack it in air tight containers and refrigerate. Use within 2-4 weeks.
To can/preserve:
- Pack relish (vegetable mix with brine) in clean, sterilized wide-mouth pint canning jars. Leave 1/2 inch head space.
- Add canning jar cap/flat and band - screw band finger tight.
- Process in simmering water bath (180 degrees F) for 15 minutes.
- Remove, allow to cool.
- Label and store canned relish in cool storage area away from direct light.
Notes
Canned relish/pickles are best used within a year of making.
Use this sweet/sour zucchini relish in sandwhich spreads, as a side to rich meat dishes, as appetizers (with cream cheese and cracker) or so many other ways .
