Zucchini Relish, canning recipe

I made around 60 jars of this super power filled zucchini relish last year, only to be wiped out in June.  Besides being our favorite condiment, we gave a lot away.  Now that my zucchini is coming in, the jars are being filled again.

We eat the relish on just about everything you can imagine.  It is extremely delicious so enjoy!

Begin by shredding twelve cups of zucchini.  (Update-I would suggest using your food processer to finely chop instead of shred for a much more enjoyable texture.)

Coarsely grind 5 medium onions, 1 red pepper and 1 green pepper and add to zucchini.



Add 5 tablespoons of salt to the mixture, cover and let sit for at least 3 hours.  I usually allow the mixture to sit in the refrigerator overnight just to split up the process. 

After the 3 hours or more is up, drain and rinse well.  I try to squeeze as much liquid as possible out of the mixture by using a mesh colander. 



Next mix the syrup.  Sugar, vinegar, cornstarch, mustard seed, turmeric, celery seeds. 



Boil until sugar dissolves and mixture has thickened. Add to vegetables and cook for 20 minutes.




Ladle into hot canning jars, adjust seals. Process in boiling water bath for 10 minutes at 1000 feet.

I made a double batch which made 9 pints.  You may want to consider starting with 1/2 pints, especially if you plan on giving some away.



Here is the complete recipe.  Enjoy!!!

Zucchini Relish

12 cups coarsely ground zucchini, unpeeled
5 medium onions
1 green bell pepper
1 red bell pepper
5 tablespoons salt
3 cups sugar
2 1/2 cups cider vinegar
2 tablespoons cornstarch
1 teaspoon mustard seed
1 teaspoon turmeric
2 tablespoons celery seeds

Coarsely chop the onions and peppers. Stir in zucchini and salt. Cover and allow to sit for 3 hours. Drain and rinse well. (I usually do this the night before and finish the rest of the recipe the next day. Also I really Squeeze all of the juice out of the zucchini before moving to the next step.)

Combine the remaining ingredients to make a syrup, boiling until sugar dissolves and mixture has thickened. Add to vegetables and cook for 20 minutes.

Ladle into hot canning jars, adjust seals. Process in boiling water bath for 10 minutes at 1000 feet.


UPDATE - Many readers have asked about a reduced sugar recipe.  Please see my review here 









24 Responses
  1. meemsnyc Says:

    Oooh, something I have to try. Too bad our zucchini plants aren't producing anymore zukes. What kind of salt do you use? Kosher salt or table salt?


  2. I use table salt although I don't think it will matter too much as it needs to be rinsed well which washs a lot of the salt off.


  3. Laura Says:

    I was so worried I'd be flooded in Zucchini this year. My MIL bought like 8 plants for me in the spring, and I don't eat zucchini. Since then I have been collecting recipes to try to convince my self to like it, but our bad weather early summer nearly wiped out my crop. Now I'm hoping I have enough to make the zucchini/chocolate chip loaf my friends been bragging about, and this relish looks pretty good too! Here's hoping for a surprise late harvest!


  4. Laura, you will never ever know it is zucchini that you are eating in the relish. It is incredible on just about everything so if you do have a late harvest, I strongly recommend it.

    The chocolate chip loaf sounds amazing. Well anything with chocolate does. You'll have to share the recipe on your blog...hint hint :)


  5. Dirt Lover Says:

    I have copied this recipe, and will be trying it very soon. Like, really soon. Like, maybe tomorrow. :) Anyway, my dear hubby loves any sort of dill pickle or relish, and I was wondering if you have ever made this into a dill version? I can start playing with the recipe, but I thought if you have already done something like that, I wouldn't have to reinvent the wheel, so to speak. Can't wait to try this one! I think my mother in law will absolutely love this, as will my sister, and sister in law, and.........
    ~~Lori


  6. Lori please let me know how it goes. Oh and be forwarned that the syrup is very overpowering when it's boiling. It will be sure to clean your sinuses.

    I have tried a dill zucchini pickle recipe but it didn't go over well so I can't recommend it. One thing I do know is you can use cucumber in place of the zucchini. I haven't tried it but I'm sure it would be wonderful.

    Enjoy the recipe and make lots. You won't regret it.


  7. Melinda Says:

    This looks really yummy! I had trouble with all my "viney" crops this year. I'm hoping that I have friends who will share some zucchini with me!


  8. Hi Melinda. It is delicious! I'm sorry to hear your viney problem. It stinks when they don't cooperate. Have a great day and good luck with your neighbors.


  9. Have you ever made this without the bell peppers? The only peppers we have right now are jalapeno. I think it would be good a little spicy, but not too spicy! I've made two batches of this so far. Very, very good. I halve the amount of sugar and used 1/2 summer squash, 1/2 zukes in my second batch. Looking forward to making some more tomorrow!


  10. Hi Cristal! I once had a very small green bell pepper and I used jalapeno's to make up the rest of the recipe. It wasn't too bad! I would love to know what you think if you do try it. I love the idea of using 1/2 summer squash and 1/2 zukes. I am trying to reduce the amount of sugar used everywhere in the foods we consume so I may try that as well. Thank you for the tip!


  11. I'm sorry Christal, my fat fingers omitted the "h" from your name in the response above.


  12. OG Mama Says:

    Love this idea, can't wait to try it!! Question for you: We have tried to reasonably eliminate all sugar from our diets. Would this recipe still work using Stevia??


  13. OG Mama Says:

    Love this, can't wait to try it out! Question for you, FG: We are trying to reasonably eliminate all sugar from our diets. Would this recipe still work if I replaced the sugar with Stevia?


  14. OG Mama, that is a very good question. I actually have never tried Stevia. From what I have read, Stevia can be heated up to 400 degrees so I would imagine that it could be used. I also have read that a little will go a long way so the sugar=stevia ratio may not be equal.

    If you do happen to try a batch, I would love to hear the results. Do you grow your own Stevia?


  15. OG Mama Says:

    I bought a Stevia plant for the first time this year. I'm agriculturally hampered with what folks refer to as a "brown thumb," so unfortunately, that little guy is about to bite the dust (actually, I just forgot to water it for a few days during those really hot weeks we had in the Midwest). But early on, I did pick a bunch of leaves and dehydrated them in my Excalibur, then crushed them, with good results. Stevia can be brought indoors during the winter and grown all year long, so I'm going to get another one and be a little more thoughtful this time. ;o) Once I make the relish, I'll definitely let you know how it turns out!


  16. OG Mama Says:

    I did buy a plant this spring and dried some leaves in my Excalibur dehydrator, then crushed them, with pretty good results. I will definitely let you know how the relish turns out! Thanks for the advice!!


  17. junebug Says:

    I made it. It was wonderful. I'm thinking whole wheat cracker spread with cream cheese and this relish on top. hmmmm. I would like to make another batch. Do you think I could cut the sugar to two cups? It was awfully sweet!


  18. junebug Says:

    I just made this relish and it's great!. I was thinking...whole wheat cracker with cream cheese and this relish on top. hmmmm I would like to make another batch but was wondering if I could cut the sugar down to two cups? It was awfully sweet.


  19. Junebug I am so glad that you liked it. I don't see why you wouldn't be able to cut down on the sugar. On the next batch I will try however it may be this weekend. If you happen to try it before then, please feel free to share the outcome. Again, so glad you liked it!


  20. Kritter316 Says:

    Does the turmeric have to be used? I had an adverse reaction to it one time and am a little gun shy about using it now.


  21. Hi Kritter! Although I haven't left the turmeric out of any of my batches, I believe it will be perfectly fine to leave it out. The tumeric adds more color than flavor.


  22. Anonymous Says:

    I made this and we love it! thank you for the recipe!


  23. Anonymous Says:

    This recipe looks great but was wondering about the corn starch, do you need to add it? When I make Apple Pie filling corn starch isn't considered safe when canning but ClearJel is. Do you know the difference? I was thinking maybe because it isn't heated as hot in the water bath.
    Thank you for sharing going to try this tomorrow


  24. Anonymous Says:

    I made this although substituting Splenda for sugar (dont tell my hubby!) and it was delicious!


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