Why You’ll Love This Recipe

If you have an abundance of zucchini from your garden, this Sweet Zucchini Relish is the perfect recipe to use them up. It combines the freshness of zucchini, red or green peppers, and onions with the zing of apple cider vinegar, sugar, and spices. The result is a relish that’s not only delicious but also incredibly versatile. You can add it to grilled meats, sandwiches, or use it as a condiment for cheeses and charcuterie boards. The best part? It’s canned and can be stored for months, making it a perfect gift or pantry staple.

Sweet Zucchini Relish Recipe

Ingredients

3 cups grated zucchini (about 2-3 medium zucchinis)
3 cups chopped red or green pepper (about 2-3 whole peppers)
1 cup grated onion (about 1 large onion)
2 cups apple cider vinegar, divided
1 cup white sugar
1 tablespoon salt (not iodized)
1 tablespoon yellow mustard seeds
½ teaspoon celery seed
Pinch of red pepper flakes (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the water bath and jars
Fill a water bath canner or large stockpot with water and bring it to a boil. Wash 5 half-pint jars, lids, and rings thoroughly in hot, soapy water. Place the jars in the water bath to heat and set aside the lids and bands.
Make the relish
In a large non-reactive pot, combine the zucchini, pepper, and onion. Stir in 1 cup of the apple cider vinegar and bring the mixture to a simmer over medium heat. Let it cook for about 30 minutes until the vegetables are softened.
Add remaining ingredients
Drain any excess vinegar from the mixture and add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes (if using). Bring the mixture back to a simmer and cook for another 5 minutes.
Fill the jars
Ladle the hot relish into the heated jars, leaving a 0.5 inch (12mm) headspace. Use a wooden chopstick or spatula to remove any air bubbles. Wipe the rims of the jars with a clean, damp cloth, then place the lids on the jars. Screw the rings on the jars until they are fingertip tight.
Process the jars
Place the filled jars into the water bath and process for 10 minutes. After the processing time, turn off the heat, remove the lid from the pot, and let the jars sit for 5 minutes before carefully removing them from the water bath. Let the jars sit undisturbed overnight on the counter.
Check seals and store
The next day, remove the rings and check that the jars have sealed properly. Wipe the jars down, label them, and store them in a cool, dark place.

Servings and Timing

Servings: This recipe makes approximately 5 half-pint jars of relish.
Prep Time: 20 minutes
Cook Time: 40 minutes
Processing Time: 10 minutes
Total Time: 1 hour 10 minutes

Variations

Spicy Zucchini Relish: Add more red pepper flakes or include a chopped jalapeño for extra heat.
Different Vinegar: Swap apple cider vinegar with white wine vinegar or rice vinegar for a different flavor profile.
No Sugar: For a sugar-free version, substitute the white sugar with a sugar alternative like stevia or monk fruit.

Storage/Reheating

Storage: Store your sealed jars of Sweet Zucchini Relish in a cool, dark, and dry place. Properly sealed jars will last for up to a year.
Reheating: To enjoy your relish, simply open a jar and serve it cold or at room temperature. There’s no need to reheat.

FAQs

1. How long does Sweet Zucchini Relish last after being canned?

Sweet Zucchini Relish can last up to a year if stored in a cool, dark place, as long as the jars are properly sealed.

2. Can I make this recipe without canning?

Yes, you can make this relish and store it in the fridge for a few weeks instead of canning it.

3. Can I use other types of squash?

Yes, yellow squash or pattypan squash can be used in place of zucchini for a similar result.

4. What can I serve this relish with?

This relish is perfect on hotdogs, burgers, sandwiches, cheese boards, or even as a side to grilled meats.

5. Do I have to process the jars in a water bath?

Yes, the water bath is essential for sealing the jars and ensuring the relish is preserved properly.

6. How do I know if the jars have sealed properly?

After cooling, press down the center of each lid. If it doesn’t pop back, the jar has sealed. If it pops back, refrigerate the jar and use it within a few weeks.

7. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar to your liking, but it may affect the balance of sweetness and tanginess in the final product.

8. Can I use green or red peppers interchangeably?

Yes, you can use either red or green peppers, or even a combination of both, depending on your taste preference.

9. Is it necessary to add mustard seeds or celery seed?

While not absolutely necessary, mustard seeds and celery seed add a unique flavor to the relish. You can leave them out if you prefer.

10. Can I double this recipe?

Yes, you can double or even triple the recipe to make larger batches of relish.

Conclusion

Sweet Zucchini Relish is a fantastic way to preserve your zucchini harvest while creating a flavorful condiment to enjoy year-round. Whether you use it on burgers, hotdogs, or as an accompaniment to your favorite dishes, this relish will undoubtedly become a family favorite. The combination of fresh vegetables, vinegar, and spices results in a balanced and versatile addition to your pantry. Happy canning!