Hot Zucchini Relish

Hot Zucchini Relish

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Pam Blais


We have made this relish many times and it is great on hot dogs, Brats and even added to warm potato salad.


★★★★★ 2 votes

6 half pints
1 Hr
25 Min
Stove Top


  • 10 c
    zucchini, chopped
  • 4 c
    onions, chopped
  • 2 large
    green bell pepper, seeded and chopped
  • 1/2 tsp
    red hot pepper flakes or 1/4 t. cayenne pepper
  • 5 Tbsp
    canning salt
  • 6 c
  • 1 tsp
  • 1 tsp
    dry mustard
  • 1 Tbsp
    mustard seed
  • 2 tsp
    celery seed
  • 1 qt
    apple cider vinegar

How to Make Hot Zucchini Relish


  1. prepare half pint sized canning jars and lids as directed in canning books.
  2. Put vegetables into a non metallic bowl and sprinkle with the canning salt. Let stand over night.
    Next day, rinse in cold water and drain well.
  3. Bring vinegar to a boil. Add spices and sugar. Add vegetables and stir well to combine.
  4. Using a slotted spoon, fill canning jars with vegetables. cover with hot vinegar mixture and leave 1/4 inch head space..remove bubbles.
    secure lids and process for 5 minutes in a hot water bath.
    cool on a kitchen towl or rack for 24 hours and check for seal.

Printable Recipe Card

About Hot Zucchini Relish

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #zucchini #relish

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