Best Zucchini Relish (Canning, Freezer or Refrigerator)
A sweet and tangy zucchini relish recipe that's perfect for canning, freezing, or quick refrigerator storage. It's easy to make spicy, scale down for a small batch, or use yellow summer squash. Zucchini relish is delicious with burgers, eggs, hot dogs, tacos, pizza, dips, dressings and more!
Equipment
- Large mixing bowl
- Large non-reactive pot
- Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.
- Measuring cups
- Food processor – highly recommended but not required. You could also manually dice the zucchini into very fine pieces, or shred it using a cheese grater.
- A large fine-mesh strainer and/or cheesecloth.
Ingredients
- 10 cups zucchini or summer squash - finely chopped, grated or shredded (plan to use about 4 pounds, but still measure cups)
- 3 cups yellow or white onion, finely chopped or grated (about 2 medium onions)
- 3 cups red bell pepper, finely chopped or grated (about 3 large bell peppers)
- 2.5 cups vinegar - I like to use 1.5 cups apple cider vinegar and 1 cup white vinegar (ensure it's 5% acid for canning)
- 2.5 cups white cane sugar
- 4 Tbsp pickling salt, sea salt or other kosher salt (not iodized table salt)
Spices
- 2 tsp whole yellow mustard seed
- 1 tsp celery seed
- 1 tsp ground turmeric
- 1/4 tsp nutmeg (or allspice)
- 1/4 tsp black pepper
Make it Spicy (Optional)
- 1 or 2 fresh hot chili peppers (e.g. finely chopped jalapeño) OR
- 1 to 2 tsp red chili flakes
Instructions
Prepare the Vegetables
- Wash the zucchini and bell peppers well.
- Trim the ends off the zucchini (discard) and cut it into large chunks that will easily fit in the food processor. I also like to remove some of seedy, spongy center of the squash as needed.
- Working in batches, pulse the zucchini in a food processor until it’s in fine pieces (think of the texture of commercial relish). Or manually dice or grate the squash into approximately 1/8 to 1/4″ pieces.
- Measure out 10 cups of processed zucchini into a large non-reactive mixing bowl. I like to scoop large spoonfuls of zucchini into my measuring cup, and only very lightly pack the cups. Do not smash down to overpack.
- Repeat the same process to chop and measure out 3 cups of onions, followed by 3 cups of red bell peppers. Add to the same mixing bowl as the zucchini.
Brine and Rinse Veggies
- Sprinkle 4 tablespoons of kosher salt over the chopped zucchini, onions and bell pepper and mix thoroughly. Add 1 tbsp at a time and mix as you go to ensure even distribution.
- Let the salted vegetables sit for several hours, or for the best results, in the refrigerator overnight. The brining process helps achieve the best zucchini relish texture possible.
- Transfer salted vegetable mixture to a large fine-mesh strainer or sieve. I like to line it with organic cotton cheesecloth to rinse, strain, and squeeze the relish mixture with ease. Rinse the zucchini, onions and bell peppers well with water to remove excess salt, and then drain and wring out the water.
- Use your hands (and the assistance of the cheesecloth) to squeeze, press, and remove as much liquid as possible.
Cook the Zucchini Relish
- Before cooking the relish, get all your canning supplies ready, including heating the water bath.
- Add the strained zucchini mixture to a large non-reactive pot, along with the called-for vinegar, sugar, and spices.
- Over medium-high heat, bring the mixture to a rolling boil, stirring occasionally. Then reduce to medium heat and simmer for about 25 to 30 minutes, until most of the liquid has reduced and the zucchini relish has thickened nicely. Stir regularly to ensure it doesn’t burn.
Canning Instructions
- Transfer the still-hot zucchini relish into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of headroom
- Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids
- Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
- Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.
- Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)
- When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. Refrigerate any jars that did not seal.
Freezing Tips
- Allow the relish to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.
- Leave at least a half-inch to an inch of head space to allow for expansion as it freezes,
- For the best results, allow the containers of relish to fully cool in the refrigerator overnight before transferring to the freezer.
- Frozen zucchini relish will stay good in the freezer for about a year, though it’s best if used within 6 months.
- Defrost frozen zucchini relish in the refrigerator overnight before use.
Storage and Shelf Life
- For the best taste, let the relish sit for a week or two before opening to allow the flavors to fully develop.
- Store canned, sealed jars of zucchini relish in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.
- Open, unsealed jars of zucchini relish should stay good in the refrigerator for several months.
- Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.
Notes
Our zucchini relish recipe pH tested and is adapted from the Ball Book of Home Preserving, so for the sake of food safety, please don’t modify the amounts of vegetables, sugar, or vinegar if you’re canning! You can tweak the spices to your liking however.
Tried this recipe?Let us know how it was!