In my first year gardening, I decided to plan a couple of zucchini plants. Having never planted zucchini before, I didn’t realize that one plant can yield up to 10 pounds of zucchini! After canning spaghetti sauce, making fried zucchini, and baking a lot of zucchini bread, I didn’t know what else to do with my overabundance of zucchini.
While searching for yet another zucchini recipe, I happened across a zucchini relish. I was hesitant to try it, but am so glad that I did! This home-canned zucchini relish has become one of my yearly canning staples. It tastes EXACTLY like a sweet pickle relish made from pickles. You would never know that it was made with zucchini. This recipe is fairly simple, but does involve a 3 hour stand time and makes approximately 5 half-pint jars.
Once you’ve washed all of your veggies, finely dice your zucchini, onions, and peppers. Combine them together in a large nonmetal bowl and sprinkle the pickling salt over the vegetables. Add enough water to cover the veggies and let stand for 3 hours.
Drain the mixture and rinse under running water. Drain this well.
While the mixture is draining, in an 8-10 quart pot, combine the sugar, vinegar, water, celery seeds, turmeric, and mustard seeds. Heat to boiling, then reduce heat and allow to simmer, uncovered, for 3 minutes. Stir in the drained zucchini mixture and green food coloring (the food coloring is optional). Return to boiling then reduce heat allowing to simmer, uncovered, for 10 minutes.
Prep your jars, lids, and bands and ladle the hot relish into your hot, sterilized half-pint jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional relish (if necessary), leaving a 1/2 inch headspace. (Tip – I wash my jars, lids, and bands in the dishwasher on the sanitizing cycle as I prepare to can. Then I remove them from the dishwasher hot and sanitized, ready to fill). Wipe the rims, add the lids, and hand tighten the bands.
Place the jars in a boiling water canner and process for 10 minutes (start the timer when the water begins to boil).
Once completed, remove the jars and cool on a wire rack.
Once cooled, label the jars with the product and date and store them in a dark, cool, and dry spot for up to one year.
Best Home Canned Zucchini Relish Recipe
- 5 Cups Finely Chopped Zucchini
- 1 1/5 Cups Finely Chopped Onions
- 3/4 Cup Finely Chopped Green Sweet Pepper
- 3/4 Cup Finely Chopped Red Sweet Pepper
- 1/4 Cup Pickling Salt
- 1 3/4 Cups White Vinegar
- 1/4 Cup Water
- 1 tsp Celery Seeds
- 1 tsp Ground Turmeric
- 1/2 tsp Mustard Seeds
- 1 or 2 Drops Green Food Coloring Optional
- In a large non-metal bowl, combine chopped zucchini, onions, and peppers. Sprinkle the pickling salt over the vegetables and add enough water to cover the veggies. Let stand for 3 hours.
- Drain the mixture in a large colander and rinse under running water. Drain well.
- In an 8-10 quart nonstick kettle or enamel kettle or pot, combine sugar, vinegar, the 1/4 cup of water, celery seeds, turmeric, and mustard seeds. Heat to boiling, then reduce and allow to simmer uncovered for 3 minutes.
- Stir in the drained veggie mixture and, if desired, green food coloring. Bring back to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
- Ladle the relish into hot, sterilized half-pint jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional relish (if necessary) leaving a 1/2 inch headspace. Wipe rims, add lids and hand tighten the bands.
- Process the filled jars in a boiling water-canner for 10 minutes (start the timer when the water begins to boil).
- Remove the jars from the canner and allow to cool on a wire rack.
- Once cooled, label with the product and date and store in a dark, cool, dry spot for up to one year.