I love this recipe because it transforms simple zucchini into a pantry staple that tastes even better than store-bought relish. The spices shine through beautifully, and the bell peppers add color and crunch. The overnight salting step draws out moisture, giving me a relish that stays crisp instead of mushy. It’s also a great canning recipe, allowing me to enjoy fresh garden flavor all year long.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 cups shredded unpeeled zucchini 4 cups chopped onion 5 tablespoons canning salt 6 cups white sugar 2 1/2 cups white vinegar 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tablespoon cornstarch 1 1/2 teaspoons celery seed 3/4 teaspoon ground nutmeg 3/4 teaspoon ground turmeric 1/2 teaspoon ground black pepper
Directions
I start by placing the shredded zucchini and chopped onion into a large non-metallic bowl. I sprinkle the canning salt over the mixture and use my hands to work it in evenly. I cover the bowl and refrigerate it overnight; this step helps draw out excess moisture.
The next day, I drain the mixture in a colander and rinse thoroughly with cool water. I squeeze out as much liquid as possible and set it aside.
In a large pot, I combine the sugar, white vinegar, chopped red and green bell peppers, and cornstarch. I add the celery seed, nutmeg, turmeric, and black pepper. I stir everything until well mixed, then add the drained zucchini mixture. I bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer for 30 minutes.
While the relish cooks, I sterilize seven 1-pint jars and their lids. When the relish is ready, I pack it into the hot jars, leaving 1/4 inch of headspace. I screw the lids on securely.
To process the jars, I place a rack in the bottom of a large stockpot and add boiling water halfway up. I carefully lower the jars into the pot, making sure they sit 2 inches apart. I add more boiling water if needed so that the jars are submerged by at least 2 inches. I bring the pot to a full boil, cover, and process for 30 minutes.
When done, I remove the jars and place them on a towel-covered surface to cool completely. Once cool, I check each lid to ensure a proper seal.
Servings and Timing
This recipe makes about 7 pints (112 servings). Timing: – 50 minutes prep – 1 hour 10 minutes cooking – 10 hours resting/salting time Total: about 12 hours.
Variations
I sometimes add a minced jalapeño for a sweet-hot version. A little mustard seed adds extra relish-style character. If I want a deeper flavor, I reduce the sugar slightly and increase the vinegar. I also enjoy substituting some of the zucchini with yellow squash for added color.
Storage/Reheating
I store sealed jars in a cool, dark place for up to a year. Once opened, I keep the relish refrigerated and use it within 2 months. There’s no reheating needed—just spoon it straight from the jar.
FAQs
Do I need to peel the zucchini?
No, I like leaving the peel on for color and texture.
Can I use a food processor to chop everything?
Yes, pulsing makes the prep much faster.
Why salt the zucchini overnight?
It removes excess moisture so the relish stays crisp.
Can I reduce the sugar?
Yes, I reduce it slightly without affecting texture.
Can I use apple cider vinegar?
Yes, it adds a fruity tang.
Do I need canning salt?
Yes, it dissolves cleanly and prevents cloudiness.
Can I skip the water bath processing?
Not for shelf storage; I only skip it if refrigerating immediately and using within a few weeks.
Can I freeze the relish instead of canning?
Yes, though the texture softens slightly.
What kind of peppers can I substitute?
Any sweet pepper works; I choose colorful ones.
How long does the relish last unopened?
Up to 1 year when properly processed and stored.
Conclusion
I love making this Sweet Zucchini Relish because it turns simple garden vegetables into a flavorful, versatile condiment I can enjoy all year. The combination of sweetness, spice, and tang is irresistible, and the relish stays crisp and vibrant thanks to the careful preparation. Whether I’m stocking my pantry or gifting jars to friends, this recipe never disappoints.
A vibrant, sweet, tangy zucchini relish made with peppers, spices, and vinegar. Crisp, colorful, and perfect for hamburgers, hot dogs, sandwiches, salads, and year-round canning.
Total Time:12 hours
Yield:7 pints (about 112 servings)
Ingredients
12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tbsp canning salt
6 cups white sugar
2 1/2 cups white vinegar
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tbsp cornstarch
1 1/2 tsp celery seed
3/4 tsp ground nutmeg
3/4 tsp ground turmeric
1/2 tsp ground black pepper
Instructions
Place shredded zucchini and chopped onion in a large non-metallic bowl. Sprinkle with canning salt and mix thoroughly. Cover and refrigerate overnight to draw out moisture.
Drain the mixture in a colander the next day. Rinse with cool water, then squeeze out as much liquid as possible.
In a large pot, combine sugar, vinegar, red and green bell peppers, and cornstarch. Add celery seed, nutmeg, turmeric, and black pepper. Stir well.
Add the drained zucchini mixture to the pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes.
Sterilize seven 1-pint jars and lids. Pack hot relish into jars, leaving 1/4 inch headspace. Seal with lids.
Place a rack in a large stockpot and add boiling water halfway up. Lower jars into pot, ensuring they sit 2 inches apart. Add more boiling water until jars are submerged by at least 2 inches.
Bring to a full boil, cover, and process jars for 30 minutes.
Remove jars and cool on a towel-covered surface. Check lids for a proper seal once fully cooled.
Notes
Add minced jalapeño for a sweet-hot relish.
Mustard seed enhances classic relish flavor.
Swap some zucchini for yellow squash for added color.
Reduce sugar and increase vinegar for a tangier profile.
Relish freezes well, though texture softens slightly.
