Sweet & Tangy Zucchini Relish

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🍴 Sweet & Tangy Zucchini Relish Recipe

Description

Sweet & Tangy Zucchini Relish is a flavorful condiment made with fresh zucchini, bell peppers, onions, vinegar, sugar, and spices. It’s perfect for hot dogs, burgers, sandwiches, grilled meats, or even as a mix-in for potato and pasta salads. This relish balances the natural sweetness of zucchini with a tangy vinegar kick, making it a pantry staple for summer and beyond.

Ingredients for Sweet & Tangy Zucchini Relish

  • 10 cups zucchini, finely chopped (about 8 medium zucchinis)

  • 4 cups onion, finely chopped

  • 2 bell peppers (1 red, 1 green), finely chopped

  • 5 tbsp salt (non-iodized, like pickling or kosher)

  • 2 ½ cups sugar

  • 2 ½ cups white vinegar

  • 1 tbsp mustard seeds

  • 1 tbsp celery seeds

  • 1 tbsp turmeric

Instructions

  1. Prep the Vegetables:
    Wash and finely chop zucchini, onions, and bell peppers (a food processor helps).

  2. Salt & Soak:
    Place veggies in a large bowl, sprinkle with salt, mix well, cover, and let sit overnight (or at least 8 hours). This helps draw out excess liquid.

  3. Rinse & Drain:
    Rinse vegetables thoroughly under cold water, then drain well to remove salt.

  4. Cook Relish:
    In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, and turmeric. Bring to a boil.

  5. Add Vegetables:
    Stir in drained vegetables and simmer for 30–35 minutes, stirring occasionally, until mixture thickens slightly.

  6. Jar & Seal:
    Pack hot relish into sterilized jars, leaving ½ inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.

  7. Cool & Store:
    Allow jars to cool. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Notes

  • Use firm, fresh zucchini for best texture.

  • If relish tastes too sweet, reduce sugar slightly, but don’t cut vinegar (needed for safe preservation).

  • Chopping veggies finely ensures a smooth, spreadable relish.

  • Great way to use up excess garden zucchini.

Tips

  • Add a chopped jalapeño or chili flakes for a spicy kick.

  • Try apple cider vinegar instead of white vinegar for a fruitier flavor.

  • For chunkier relish, chop vegetables by hand instead of food processor.

  • Let relish sit for at least 1 week after canning to allow flavors to develop fully.

Servings

Makes about 6–7 half-pint jars (approx. 48–56 servings, 2 tbsp each).

Nutritional Info (per 2 tbsp serving, approx.)

  • Calories: 25

  • Carbohydrates: 6 g

  • Sugars: 5 g

  • Fat: 0 g

  • Sodium: 140 mg

  • Fiber: 0.5 g

  • Protein: 0.3 g

Benefits

  • Low-fat & low-calorie condiment.

  • Provides a tasty way to enjoy zucchini and other veggies.

  • Homemade relish is free from artificial preservatives and additives.

  • High in antioxidants from turmeric, peppers, and zucchini.

  • Helps reduce food waste by using garden surplus zucchini.

Q & A

Q1: Can I freeze zucchini relish instead of canning?
👉 Yes, just store in freezer-safe containers. Thaw in the fridge before using.

Q2: How long does it last once opened?
👉 About 2–3 months in the refrigerator.

Q3: Can I use yellow squash instead of zucchini?
👉 Absolutely! Yellow squash works just as well.

Q4: Is this relish spicy?
👉 No, it’s sweet and tangy. You can add chili flakes or hot peppers for spice.

Q5: Do I need to peel the zucchini?
👉 No, the skin softens during cooking and adds color and nutrition.

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