Zucchini Relish Canning Recipe
This sweet and tangy zucchini relish is perfect for preserving excess summer squash. Great for topping burgers, hot dogs, sandwiches, or adding a flavorful punch to your meals year-round.
Ingredients
- 4 cups zucchini chopped
- 2 cups bell peppers chopped
- 2 cups onions chopped
- 1/8 cup pickling salt
- 3 1/2 cups cane sugar
- 1 tablespoon celery seed
- 2 teaspoons yellow mustard seed
- 2 cups apple cider vinegar 5% acidity
Instructions
- Add the chopped zucchini, peppers, and onions to a large bowl.
- Sprinkle pickling salt over the vegetables and toss to combine. Cover with crushed ice and water, then let stand for 2 hours.
- Wash jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly and set aside to dry.
- Place jars in a water bath canner, cover with water, bring to a simmer (180˚F) for 10 minutes, and keep jars hot.
- Drain and rinse vegetables to remove excess salt.
- Add sugar, celery seed, mustard seed, and vinegar to a large pot. Bring to a simmer (180˚F).
- Add rinsed vegetables to the pot and stir to combine. Simmer for 10 minutes.
- Use a canning funnel and ladle to fill hot jars with relish, leaving 1/2-inch headspace.
- Wipe rims, apply lids and bands, and tighten fingertip tight.
- Place jars back in canner. Ensure water covers jars by 2 inches.
- Bring to a vigorous boil. Process jars for 10 minutes (adjust for altitude as needed).
- Turn off heat and let jars sit for 5 minutes before removing.
- Let jars cool undisturbed for 12–24 hours. Check seals before storing.
Notes
Wait at least 3 to 4 weeks for best flavor. Store sealed jars in a cool, dark place for 12–18 months. Refrigerate any unsealed jars and use within a week.