Zucchini Relish (old fashioned, just the recipe)

If you’ve been looking for your Grandma’s Zucchini Relish recipe, without having to scroll down forever just look at it, you’ve arrived!

Zucchini Relish is a sweet condiment, livened by onions and peppers.  Similar to pickle relish, zucchini replaces the cucumbers. 

Without further ado, here’s the Zucchini Relish recipe (a more compact, printable version appears below):

Zucchini Relish Recipe: Ingredients

• 2 qts. zucchini 
• 2 red bell peppers 
• 2 green bell peppers
• 1 Vidalia onion
• 8 oz. white vinegar
• 1c. white sugar
• 1/2t. turmeric 
• 1t. yellow mustard seed 
• 1/2t. celery seed
• 1T. Kosher salt

How to Make Zucchini Relish

1. Prepare for canning by washing your jars and lids, setting up a big pot with a rack on the bottom for the water bath, and boiling your bath water. 
2. Remove any big seeds from zucchini. 
3. Use food processors to chop vegetables to desired size, removing batches (do not drain) to large pot as you go. 
4. Add remaining ingredients to pot, and heat to boiling. 
5. Turn to low, cover, and simmer for half an hour. 
6. Ladle into hot, clean Mason jars, filling 1/2” from top for headspace. 
7. Remove bubbles with special tool or bamboo skewer. 
8. Put on lids with caps. 
9. Boil filled jars for 15 minutes. 
10. Cool before storing. 

Zucchini Relish Printable Recipe

Zucchini Relish Tips for Success

• This recipe might make more or less than six pints, depending on the size of your vegetables. 
• If you prefer the look of purple onions, substitute Spanish onions for the Vidalias. 
• A few little gadgets make canning safer and easier. Check out this set, including a tool to remove the bubbles, and a magnetic lid lifter (view here). 
• Canning- new or need a review? Info here. 
• Candidly, I’ve never trusted myself to can safely; so I store my finished jars of zucchini relish in the fridge. 

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