Zucchini Relish Canning Recipe

Zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden. In this recipe, zucchini is combined with bell peppers, and onions for a sweet and slightly tart flavored relish that will dress up your hamburgers, hot dogs, sandwiches, and picnic salads.

If you’re like most gardeners, once summer arrives, you probably have an abundance of zucchini and summer squash coming out of your garden. You may even have many large fruit that seemed to show up overnight. This zucchini relish is the perfect way to use those overgrown zucchini.

Tips for Making Zucchini Relish

Turning that big harvest into zucchini relish is a great way to preserve it to enjoy all year long. Although you may be sick of zucchini now, you’ll be happy to open a jar of zucchini relish later to add flavor to sandwiches, topping to fish, and as a side dish to roasted meats to help balance the richness of the meal. Here are tips for making zucchini relish:

Any Variety of Summer Squash

Any type of summer squash can be used this recipe, including zucchini, yellow squash, crookneck, round zucchini, zepher, pattypan, or any combination. When selecting summer squash for relish, choose firm fruit without soft spots, insect damage, or wrinkled skin.

Your Choice of Peppers

Any type of peppers can be used as long as the amount stays the same. I like mixing sweet yellow, orange, and red bell peppers to add a pop of color. Feel free to spice up the relish by adding a few hot peppers to the mix. Wear gloves when handling hot peppers so you don’t burn your hands.

Any Type of Onion

Any variety of bulb onion can be used in this recipe, including ones that taste sweet or pungent. Feel free to use red, white, yellow, and even sweet Spanish type, or Vidalia.

Red onions have a mild flavor and are a great to use if you want a less oniony taste. The color will bleed after canning, and may add a pink hue to your relish.

White onions have a pungent flavor that blends well with the other ingredients. The sharp onion flavor mellows as the relish marinates in the pickling brine.

Yellow onions are a great all-purpose onion that tastes harsh raw, but mellows after pickling.

Sweet onions are also a good choice to help balance the tartness of the vinegar.

Use Vinegar with 5% Acidity

When pickling, use commercial vinegar with at least 5% acidity. The most common types used for canning are apple cider and distilled white vinegar:

Apple cider vinegar is made from fermented apples and adds a slightly sweet apple flavor to pickled foods, but it will slightly darken the vegetables.

Distilled white vinegar is clear vinegar made by distilling corn and rye. The flavor is sharper than apple cider vinegar. Choose an organic brand to avoid genetically modified corn.

Use Pickling Salt

Be sure to use pickling salt, also known as canning salt. Table salt contains iodine and anti-caking agents that can darken food and cause cloudiness and residue.

Measure the Vegetables After Chopping

This recipe calls for chopped vegetables. This means you will prepare and chop your vegetables as described in the recipe and then measure using measuring cups. Prepare the vegetables one at a time. Pulse the vegetables in food processor to chop, and add to a measuring cup as you go until you reach the required amount for the recipe.

Steps for Making Zucchini Relish

This simple zucchini relish recipe follows tested canning guidelines. Keep the ingredient measurements the same to maintain the safety of this canning recipe, but feel free to mix and match the types of summer squash, onions, and peppers to add slightly different flavors and colors.

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.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs

Course Canning, Condiment

Cuisine American

Servings 128 tablespoons

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.

Step 1: Gather Your Kitchen Equipment

You’ll need:

• Food processor or knife and cutting board
• Measuring cups
• Boiling water canner with canning rack
• 8 half-pint canning jars
• New canning lids and bands (new lids, bands can be reused)
• Canning tools: canning ladle, funnel, and bubble popper
• Plus basic kitchen supplies such as large prep bowls, large pot, large spoon, large colander, and clean kitchen towels

Step 2: Prepare the Vegetables

The ratio of ingredients is important to maintain the proper balance of acid in this canning recipe. Wash, prep, and chop each vegetable first, and then measure with a measuring cup. Chop all vegetables into the same sized pieces, using a food processor or knife. This will ensure you have the correct proportions.

Zucchini: Wash the zucchini well to remove any residue and soil. Trim and discard a 1/4-inch slice from both ends of the zucchini. The blossoms contain an enzyme that can cause soft pickles, so it is important to remove this. Cut the zucchini in half lengthwise and scoop out the seeds. Chop and add to a measuring cup until you reach the required amount. Add the chopped zucchini to a large prep bowl.

Peppers: Wash the peppers well. Cut them in half and remove the stems and seeds. Chop, measure, and add the peppers to the bowl.

Onions: Peel, trim ends, chop, measure, and add to the bowl.

Step 3: Soak the Vegetables in Salted Ice Water

Soaking the vegetables in salted ice water for several hours helps the texture and flavor of your finished relish. Sprinkle canning salt over the vegetables, and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.

Step 4: Prepare the Canning Equipment

Once the vegetables almost finished soaking, prepare the jars, set up the canner, and organize your work area.

Wash your canning jars, lids and bands, and canning tools with warm, soapy water and rinse well. Look the jars over carefully, and eliminate any with chips and cracks. Set lids and bands aside until you are ready to use them.

Place the canner on the stove and insert the canning rack. Set the jars in the canner, add water to cover, and simmer (180˚F) for 10 minutes. Keep hot until you are ready to fill them.

Step 5: Make the Relish Brine

Drain and rinse the zucchini mixture well with cold water to remove the extra salt.

Add the sugar, celery seed, mustard seed, and vinegar to a large stockpot. Bring the pot to a simmer, and then add the rinsed vegetables to the pot. Stir to combine and simmer (180˚F) for 10 minutes.

Step 6: Can the Relish

Spread a dry kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.

Place the canning funnel on the jar, and ladle the hot relish into the jar while leaving 1/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Adjust the headspace again if needed.

Wipe the rim with a damp towel to remove residue. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.

Adjust the water level so it is covering the jars by two-inches, cover the canner, bring it to a boil, and process the jars in a boiling-water canner for the times indicated in the recipe below.

Once processing time is complete, remove the jars, and let them cool undisturbed for 12 to 24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal, and use up within a week.

Wash the jars with warm soapy water, dry, label and date the jars, and store in a cool, dark location for 12 to 18 months. Wait several weeks for the relish to develop its flavor before opening a jar.

FAQs

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