Hot Zucchini Relish

★★★★★ 2 Reviews
PamTheCookingWitch avatar
By Pam Blais
from Ft. Pierre, SD

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

serves 6 half pints
prep time 1 Hr
cook time 25 Min
method Stove Top


  • 10 c
    zucchini, chopped
  • 4 c
    onions, chopped
  • 2 lg
    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

  • 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.