Zucchini Relish

Leah Robertson


Have a bunch of extra zucchini from your garden? Here is a yummy recipe you can enjoy year around. I give jars as gifts too.


★★★★★ 1 vote



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  • 10 c
    chopped or shredded zucchini (not peeled)
  • 4
    onions chopped
  • 5 Tbsp
    canning salt
  • 2 1/2 c
    apple cider vinegar
  • 4 1/2 c
    sugar (cut back on sugar if desire)
  • 1 tsp
  • 2 tsp
    celery seed
  • 1 tsp
  • 1 tsp
    dry mustard
  • 2 tsp
    corn starch
  • 1/2 tsp
  • 4
    green bell pepper chopped
  • 4 to6
    jalapeno peppers chopped

How to Make Zucchini Relish


  1. Mix zucchini, onions, and canning salt in large bowl cover and refrigerate overnight. Next day rinse and drain.
  2. Mix the remaining ingredients together in a large pot. Add zucchini and onions and mix well .
  3. Bring mixture to boil and simmer for 30 minutes, stir frequently.
  4. Transfer hot relish to canning jars (I used 1 or 2 pint jars). Top with canning lids, screw on rings tight and turn upside down to cool.

Printable Recipe Card

About Zucchini Relish

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

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