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Why I Love Zucchini Relish
Every summer, there comes a point when the zucchini seems to multiply overnight. Seriously, you’ll go out into the garden one evening, looking for vegetables to harvest, and everything is accounted for. Then, the next morning, there are magically tons of zucchini ready to pick.
That’s why zucchini relish is one of the best ways to turn an overflow of summer squash into a sweet and tangy topping.
What I love the most is that this has all the texture of a classic pickle relish, but it uses zucchini in such a smart and delicious way. The flavor is bright and sweet with just enough tang, and the horseradish gives it a little extra zip that isn’t “spicy,” but just enough to keep you coming back for more. Once you have a few jars on the shelf, it’ll be super easy to reach for them all year long.
Here’s why you’ll love this recipe:
- Practical canning recipe that definitely feels like it’s worth the effort.
- Great way to use a lot of zucchini at once.
- It’s sweet and tangy, and it looks beautiful in a jar or on top of a hot dog.
Zucchini Relish Ingredients
You only need some garden staples and a few spices to make this relish recipe:
- Zucchini – The star of the recipe! It’s mild-flavored and tender, which makes it a perfect vegetable for soaking up all the vinegar.
- Onion – Adds some additional depth of flavor to the relish.
- Red bell pepper and green bell pepper – Two types of pepper that add sweetness and bright color.
- Pickling salt – Helps draw excess moisture from the vegetables and keeps the brine clearer than other salts.
- Sugar – Balances the vinegar. You definitely need it!
- Vinegar – You can use either white distilled or apple cider, but make sure it has 5% acidity. White keeps the color brighter, while apple cider vinegar gives a slightly softer flavor.
- Turmeric, mustard seeds, and celery seed – Three additions that add flavor and texture to the relish.
- Horseradish – Adds some subtle heat without being too much. Trust me on this one!
The full amount of each ingredient can be found in the recipe card below.
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.
How to Make Zucchini Relish
There are 4 steps involved in making this zucchini relish:
Step 1: Prepare the vegetables – In a large bowl, combine the chopped zucchini, onion, red pepper, and green pepper. Sprinkle with the pickling salt and mix until everything is evenly coated. Pour the vegetables into a large strainer set over a bowl and let them drain for 8-12 hours. This step pulls out a lot of excess moisture, which keeps the finished relish from turning watery. Once the time has passed, discard the liquid, rinse the vegetables well, and squeeze out as much extra moisture as possible with your hands.
Step 2: Cook the relish – In an 8-quart stockpot, combine the drained vegetables, sugar, vinegar, turmeric, mustard seeds, celery seed, and prepared horseradish. Stir everything together and bring it to a boil over medium heat. Once boiling, cook for 10 minutes.
Step 3: Fill the jars – Ladle the hot relish into clean half-pint or pint jars (I prefer pint), leaving ½-inch of “headspace.” Remove air bubbles, wipe the rims, and add the lids and rings.
Step 4: Process in a water bath – On a stovetop, heat water in a heavy-bottom pot fitted with a rack. Using a jar lifter, place each glass jar into the water, one at a time. Make sure that once all of the jars are in the canner, the tops of the jars are covered with at least 1 inch of water. After 15 minutes of boiling (see times below to adjust for altitude), remove the jars from the canner, tipping them slightly while still over the pot to drain any water from the tops. Allow the jars to sit undisturbed for 12-24 hours before removing the rings.
Altitude Adjustments
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 6,000 ft | 6,000 ft + |
|---|---|---|---|
| Time (for pints or half-pints) | 15 minutes | 20 minutes | 25 minutes |
Recipe Tips
- Choose younger zucchini when you can – Young, tender zucchini preserves the best flavor and texture. Very mature zucchini can be seedier once canned.
- Drain more than you think you need to – Zucchini has a lot of water, and a good drain ensures the perfect consistency.
- Keep the vinegar strength the same – For canned relish, use 5% acidity vinegar and do not reduce the vinegar or alter the acid balance of the recipe.
- Use hot, clean jars – Because this relish is processed for 15 minutes (or more, depending on your altitude), the jars do not need to be pre-sterilized, but they should be clean and kept hot before filling.
- Do not rely on hot fill alone – For acidified foods like zucchini relish, hot relish poured into jars is not considered enough for shelf-stable storage. It should be processed in a boiling water canner.
Follow These Tips
Serving & Storage
Serving – This condiment is the perfect topping for burgers, brats, and hot dogs. Or you can use it in unique ways, such as on sandwiches or by stirring a little into egg salad, tuna salad, or potato salad.
Storage – Once the jars are sealed and fully cooled, remove the rings and store the jars in a cool, dark place for up to 1 year. If a jar does not seal, it should go straight into the refrigerator. If you discover an unsealed jar within 24 hours, you can refrigerate it and use it within 1 week. After opening a sealed jar, keep it refrigerated.
Frequently Asked Questions
Yes, it has a very similar sweet-tangy profile and can be used anywhere you’d use pickle relish, though zucchini does give it a slightly softer flavor.
Yes, zucchini is a type of summer squash, so it makes sense that relish recipes include yellow squash, zucchini, or a combination of both.
That step pulls out excess moisture, which helps prevent a watery relish and improves the final texture.
Refrigerate it right away, or freeze it for longer storage. Only fully sealed jars can be kept in a cool, dark place, such as a pantry shelf.
You can open it right away once the jars are sealed and cooled, but I think the flavor is best after it sits for 1-2 weeks.
More Preserving Recipes
- Canned pickle relish – a traditional recipe that uses cucumbers rather than zucchini
- Fridge pickles
- Canned diced tomatoes
- Canned dilly beans
- Canned pickled curry cauliflower
- Make sure to check out my canning 101 guide for all you need to know!
Have I Convinced You to Make This Recipe?
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Zucchini Relish
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
