Why You’ll Love This Recipe

This zucchini relish recipe is not only delicious but incredibly versatile. It’s a great way to use up zucchini, especially when you have an abundance of it during the growing season. With its combination of tangy vinegar, sweetness from the sugar, and a mix of flavorful spices, it pairs beautifully with many dishes. Additionally, it can be made in large batches, and you have the option to can it for long-term storage, freeze it for later use, or keep it in the fridge for quick access. Whether you’re a seasoned canner or a beginner, this recipe offers a simple and satisfying way to preserve zucchini!

Best Zucchini Relish (Canning, Freezer, or Refrigerator)

Ingredients

10 cups zucchini or summer squash (finely chopped, grated, or shredded; about 4 pounds)
3 cups yellow or white onion (finely chopped or grated; about 2 medium onions)
3 cups red bell pepper (finely chopped or grated; about 3 large peppers)
2.5 cups vinegar (1.5 cups apple cider vinegar, 1 cup white vinegar; ensure it’s 5% acid for canning)
2.5 cups white cane sugar
4 Tbsp pickling salt, sea salt, or kosher salt (not iodized table salt)
2 tsp whole yellow mustard seed
1 tsp celery seed
1 tsp ground turmeric
1/4 tsp nutmeg
1/4 tsp black pepper
Optional for spice: 1 or 2 fresh hot chili peppers (such as finely chopped jalapeño) or 1-2 tsp red chili flakes

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

Directions

Prepare the Vegetables
Wash the zucchini, bell peppers, and onions thoroughly. Trim the ends of the zucchini and remove some of the seedy center before cutting it into chunks that fit into your food processor.
Using the food processor, pulse the zucchini into fine pieces (or manually dice/grate into 1/8 to 1/4-inch pieces).
Repeat with the onions and bell peppers. Measure out 10 cups of zucchini, 3 cups of onions, and 3 cups of bell peppers into a large non-reactive bowl.
Brine and Rinse Veggies
Sprinkle the chopped vegetables with 4 tbsp of salt, mixing thoroughly. Let the mixture sit for several hours or overnight in the refrigerator.
After brining, transfer the vegetable mixture into a fine-mesh strainer or cheesecloth and rinse well under cold water. Press out as much liquid as possible.
Cook the Zucchini Relish
In a large non-reactive pot, combine the drained vegetables with vinegar, sugar, and spices. Bring to a boil over medium-high heat, stirring occasionally.
Once it boils, reduce heat and simmer for 25 to 30 minutes, stirring regularly, until the mixture thickens.
Canning (optional)
Prepare your canning jars by sterilizing them. Using a clean canning funnel, transfer the hot relish into the jars, leaving 1/2-inch headspace.
Wipe the rims clean and secure the lids. Process the jars in a water bath for 15 minutes (adjusting for altitude if needed). Allow the jars to cool and check the seals after 12 hours.
Freezing (optional)
For freezing, let the relish cool to lukewarm. Transfer to freezer-safe containers, leaving room for expansion. Once cool, refrigerate overnight before freezing.
Refrigerator Storage
Store in sealed jars in the refrigerator for up to a few months. The flavors will develop after a week or two.

Servings and Timing

Servings: This recipe yields about 4 pints of relish.
Prep Time: 30 minutes
Cook Time: 30 minutes
Canning Time: 15 minutes (adjust for altitude)

Variations

Spicy Relish: Add fresh chili peppers like jalapeños or a sprinkle of red chili flakes to add some heat.
Use Yellow Summer Squash: You can substitute zucchini with yellow summer squash for a different flavor profile.
Smaller Batch: Scale down the recipe by halving or quartering the ingredients if you don’t need a large batch.
Change the Sweetness: Adjust the sugar to suit your preference or try using alternative sweeteners like honey or maple syrup.

Storage/Reheating

Storage: Canned zucchini relish should be stored in a cool, dark place like a pantry or cellar for up to 18 months. Once opened, refrigerate and consume within a few months.
Freezing: Store frozen zucchini relish for up to a year, though it’s best within six months. Defrost in the refrigerator overnight before using.
Refrigerator: If storing in the fridge, sealed jars can last for several months. Be sure to check for signs of spoilage before consuming.

FAQs

1. How long does zucchini relish last once opened?

Zucchini relish, once opened, should be kept in the refrigerator and used within a few months.

2. Can I freeze zucchini relish?

Yes, zucchini relish can be frozen. Just allow it to cool to room temperature, then transfer it to freezer-safe containers.

3. What kind of zucchini is best for relish?

Any variety of zucchini works, though smaller, firm zucchini tends to have a better texture.

4. Can I use yellow squash instead of zucchini?

Yes, yellow summer squash is an excellent substitute for zucchini in this recipe.

5. How do I adjust the flavor if the relish is too sour?

If the relish is too sour, try adding more sugar or a bit of honey to balance out the acidity.

6. Can I reduce the sugar in the recipe?

You can reduce the sugar, but keep in mind that it may affect the texture and preservation of the relish.

7. Is this recipe safe for canning?

Yes, this recipe is safe for canning, as long as proper canning methods and equipment are used.

8. How long should I let the relish sit before using?

Let the relish sit for at least a week or two for the best flavor development before using it.

9. Can I use regular salt instead of pickling salt?

It’s best to use pickling or kosher salt for canning, as table salt may affect the texture and appearance of the relish.

10. Can I add garlic to the relish for extra flavor?

Yes, garlic can be added for additional flavor, but it’s not traditional in this recipe.

Conclusion

Making zucchini relish is a fantastic way to preserve the fresh flavors of summer zucchini while adding a sweet and tangy touch to your meals. Whether you’re canning it, freezing it, or storing it in the fridge, this relish is a versatile condiment that can be enjoyed in a variety of dishes. It’s a simple yet rewarding recipe that everyone will love, making it the perfect addition to your pantry or freezer for year-round enjoyment.