Zucchini Relish
Zucchini relish is sweet, tangy, and packed with lots of summer garden flavor. It turns extra zucchini into a condiment that's perfect at picnics for burgers, brats, and sandwiches.
Servings: 5 pint jars (about)
Ingredients
- 12 cups finely chopped zucchini (about 8 medium)
- 4 cups finely chopped onion
- 2 red bell peppers seeded and finely chopped
- 1 green bell pepper seeded and finely chopped
- ⅓ cup canning salt
- ¾ cup granulated sugar
- 4 ½ cups white distilled vinegar (or apple cider vinegar)
- 2 tsp ground turmeric
- 2 ½ tsp yellow mustard seeds
- 2 ½ tsp celery seed
- 4 tbsp prepared horseradish
Instructions
- Prepare the vegetables: In a large bowl, combine the prepared zucchini, onion, red bell pepper, and green bell pepper. Sprinkle with the canning salt and mix to incorporate. Pour into a large strainer set in a bowl and allow to drain for 8-12 hours. Discard any liquid, then rinse the vegetables well. Drain any excess rinsing liquid, using your hands to squeeze it out.12 cups finely chopped zucchini (about 8 medium), 4 cups finely chopped onion, 2 red bell peppers, 1 green bell pepper, ⅓ cup canning salt
- Cook: In an 8-quart stockpot, combine the drained vegetables, sugar, vinegar, turmeric, mustard seeds, celery seed, and horseradish. Stir to combine and bring to a boil over medium heat. Once boiling, cook for 10 minutes.¾ cup granulated sugar, 4 ½ cups white distilled vinegar (or apple cider vinegar), 2 tsp ground turmeric, 2 ½ tsp yellow mustard seeds, 2 ½ tsp celery seed, 4 tbsp prepared horseradish
- Fill: Remove the stockpot from the heat and fill sterilized jars, leaving ½-inch of headspace. Wipe the rims of the jars with a clean cloth. Place on lids and rings, following the manufacturer's instructions, and tighten to fingertip tightness.
- Water bath: Place the filled jars in a boiling water bath, ensuring the water covers the jars by 1 inch. Boil for 15 minutes (see chart in post above for altitude adjustments), then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours. The jars should typically all be sealed after 1 hour. After 12-24 hours, remove the rings to check the seals and place any unsealed jars in the refrigerator. Store the sealed jars in a cool place out of direct sunlight.
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tbsp | Calories: 6kcal