Easy Sweet Zucchini Relish for Canning

There is no better way to utilize extra zucchini than to make this easy sweet zucchini relish. This relish pairs perfectly as a condiment for burgers, brats, hot dogs, and eggs. 

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It’s that time of year, and the zucchini escapes me in the blink of an eye. I try my best to stay on top of what’s produced. However, they are over 12 inches long in the blink of an eye, and I have to decide what to do with this abundance of extra-large zucchini. For the record, by extra-large, I mean colossal-sized summer squash. 

My family does not enjoy pickle relish, and that’s okay. If and when we make it, we use our home-canned pickles, which have gone soft. This is a great way to utilize extra jars that have sat throughout winter.  

Searching for ways to preserve zucchini, I came across freezing, dehydrating, and freeze-drying methods. However, I stopped short when I realized that there was a relish made out of zucchini. I’ll be honest, canning zucchini as a main ingredient is often frowned upon by the National Center for Home Food Preservation.  This organization states that summer squash should be used minimally as an ingredient. However, transforming zucchini into a relish requires it to be the main ingredient. However, this item is now a tested canning recipe for the NCHP. 

Let alone a relish that can be canned.

It’s all about the zucchini squash

So I gave it a try, and nine years later, it is still a staple in our pantry. Over the years, my favorite ways to serve this homemade zucchini relish recipe have been with:  

• as a condiment for grass-fed burgers
• with brats and hot dogs
• on a side with yolky fried eggs
• partnered with a grilled stead
• served on top of a pork loin
• place a little on top of an egg salad or even with tuna salad
• and even on homemade potato salad 

Here are additional canning recipes for the extra zucchini you are bound to have throughout the summer months:

• Zucchini pineapple
• Bread and butter pickles using zucchini (you’ll also need to try my old-fashioned bread and butter pickles)
• I would suggest you try this recipe first, and next time, try substituting zucchini for yellow or other squash varieties

Do not forget zucchini can also be used as an ingredient for canning soup or breaded and frozen for a quick fried zucchini snack. 

Here are a few quick tips and tricks

Before you begin, let me share some tips and tricks with you.

For those who plant more zucchini than is necessary (that would be me), you understand what I am referring to when I state, “You could very well drown in the abundance of zucchini you’re about to receive.” So, why do I suggest you use the zucchini that escaped you after saying this? Simply because I wouldn’t say I like waste, and if you do not have pigs or a compost pile going, you will more than likely toss the giant squash aside and not utilize it. 

• Use zucchini that you missed harvesting at its prime. These zucchini are what I refer to as the runaway squash, often growing to about 8 to 10 inches long.
• Make sure the skin of your runaway squash is not woody or extremely hard, as you will be using it in this relish recipe. 
• Unlike young ready-to-harvest squash, this recipe should not use seeds and the center core. Scoop and discard the core, or reserve it for the hogs or poultry. 
• Most zucchini relish recipes call for celery seeds. However, I use fennel seeds and prefer the overall flavor much better. 
• I have previously added turmeric powder, though I did not utilize it in this recipe. I’ve included how much you should add if you wish to use it. 
• A hot water bath canner or steam canner can be used to process this relish. Make sure to utilize the processing time based on the altitude at which you reside.
• Lastly, get yourself a good mandolin. This one is very similar to the one I own.

Let’s begin by gathering the ingredients.

For this recipe, I only use garden zucchini. This ensures that every squash is used up throughout the growing season.

• fresh zucchini, even yellow squash, may be used
• red bell peppers (green bell peppers will work as well)
• onion – sweet or yellow
• fennel or celery seed
• mustard seed
• nonGMO sugar
• turmeric, optional
• apple cider vinegar (5% acidic), and white vinegar may be used as well in a pinch
• salt (I prefer this one; however, canning or kosher salt can be used
• cold water (optional)
• hot peppers such as jalapenos for a spicy hot relish (optional)

Next, the equipment you’ll need

• a food processor or mandolin 
• large bowl for salting and mixing the fresh items
• stainless steel pot
• canning jars, pint or half-pint jars
• hot water bath canner, or try your hand at steam canning with the use of a steam canner
• mini crockpot
• ladle
• slotted spoon
• canning funnel – used to help fill jars without spilling
• air bubble remover
• jar lifter – used to remove hot jars from the canner
• a kitchen towel to wipe the rims of the jars

Here are the canning instructions

This is a hot water bath canning recipe, but a steam canner may also make this relish shelf stable. Before you begin, please take the time to prepare the jars and lids as indicated by the jar company. 

Wash the zucchini and bell peppers well. Remove the stem and blossom end of the zucchini. Next, remove the seeds and stems from the sweet bell peppers. Finally, remove the stem and root end, and peel the onions. Sprinkle the salt onto the shredded vegetables and gently toss it in. Allow the vegetable and salt mixture to rest for 2 hours.

Using a mandolin or food processor, shred or dice the fresh ingredients. We prefer to shred our produce, as it is more suitable for serving. 

 Add the following items to a large pot (preferably a stainless steel pot): apple cider vinegar, sugar, fennel (or celery), mustard seeds, and turmeric (optional). Allow the brine to simmer. As the brine is simmering, rinse and add the vegetables to the simmering brine. Allow everything to simmer for 10 minutes. 

Using a slotted spoon, fill hot jars with the relish. Make sure to leave a 1-inch headspace. Next, using a ladle, fill the jars with the brine; this time, leave 1/2-inch headspace. Remove the air bubbles using the air-bubble remover. If the brine should fall below the 1/2-inch mark, add additional brine as needed. 

Wipe the rims of the jars with a clean, wet dishtowel to remove food particles and brine. Add warmed lids and rings to finger—tight. Place the jars into your canner of choice and process them at the appropriate time. 

Once the canning time is complete, remove the jars and allow them to rest undisturbed for 12 hours. Once the time has been completed, check the lids to see that they have been sealed. Place any unsealed jars into the refrigerator and use them first. Your next step is to remove the rings and wash both the jars and rings with a sponge and milk dish soap. The final step is to dry the jars and label the lids with the item and date. Store jars in a basement, root cellar, or any space on the North side of your home.  

Determining the processing time for canning zucchini relish

Remember, anything canned at home using a boiling water canner (hot water bath canner), steam, or pressure canner; the processing time is based on your residence’s altitude.

Printable Recipe Card Zucchini Relish

I am sure you will love this recipe, so I created a printable recipe card. Enjoy it! 

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Yield: about 5 pints

Easy Sweet Zucchini Relish for Canning

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This easy sweet zucchini relish pairs perfectly with burgers, hot dogs, brats, and much more. Canning this relish allows you to consume the summer's goodness throughout winter.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

• 4-cups fresh zucchini, even yellow squash, may be used
• 2-cups red bell peppers (green bell peppers will work as well)
• 2-cups onion - sweet or yellow
• 1 tbsp fennel or celery seed
• 2-tsp mustard seed
• 2-tsp turmeric, optional
• 2-cups apple cider vinegar (5% acidic), white vinegar may be used as well in a pinch
• 3 1/2 cups sugar
• 1/8 cup salt (I prefer this one; however, canning or kosher salt can be used
• 1/2 diced hot peppers such as jalapenos for a spicy hot relish (optional)

Instructions

1. Before you begin, please take the time to prepare the jars and lids properly. 

2. Wash the zucchini and bell peppers well. Remove the stem and blossom end of the zucchini. Next, remove the seeds and stems from the sweet bell peppers. Finally, remove the stem, root end, and peel the onions.

3. Sprinkle the salt onto the shredded vegetables and gently toss it in. Allow the vegetable and salt mixture to rest for 2 hours.

4. Shred or dice the fresh ingredients using a mandolin or food processor.

5. Add the following items to a large pot (preferably a stainless steel pot): apple cider vinegar, sugar, fennel (or celery) and mustard seeds, and turmeric (optional).

6. Allow the brine to simmer. As the brine is simmering, rinse and add the vegetables to the simmering brine. Allow everything to simmer for 10 minutes. 

7. Using a slotted spoon, fill hot jars with the relish. Make sure to leave a 1-inch headspace. 

8. Next, using a ladle, fill the jars with the brine; this time, leave 1/2-inch headspace. Remove the air bubbles using the air-bubble remover. If the brine should fall below the 1/2-inch mark, add additional brine as needed.

9. With a clean, wet dishtowel, wipe the rims of the jars to remove any food particles and brine.

10. Add warmed lids and rings to finger tight—place jars into your canner of choice and process for the appropriate time. Please review the chart in the article to find the correct processing time.

11. Once the canning time is complete, remove the jars and allow them to rest undisturbed for 12 hours. Once the time has been completed, check the lids to see that they have been sealed. Place any unsealed jars into the refrigerator and use them first.

12. Your last step is to remove the rings and wash both the jars and rings with a sponge and milk dish soap. The final step is to dry the jars and label the lids with the item and date. Store jars in a basement, root cellar, or any space on the North side of your home.  

Notes

Any variety of summer squash would work well instead of zucchini. Also, turmeric adds a different element of flavor to this recipe. I would suggest trying a batch with turmeric powder.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 7049mgCarbohydrates: 60gFiber: 13gSugar: 33gProtein: 12g

Please note this is a rough estimate based on the listed ingredients.

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As you can see, this easy, sweet zucchini relish for canning is an excellent way to use up more giant zucchini. Not to mention, it’s delicious!

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