Hot Zucchini Relish Recipe

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Hot Zucchini Relish

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


1prepare half pint sized canning jars and lids as directed in canning books.
2Put 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.
3Bring vinegar to a boil. Add spices and sugar. Add vegetables and stir well to combine.
4Using 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.

About this Recipe

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