Make Your Own Zucchini Relish

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
3.8 (76.36%) 33 vote[s]

This simple water bath canner Zucchini relish is a great recipe for using up the abundance of zucchini that tends to overwhelm the garden. It’s perfect on hot dogs & hamburgers- don’t be surprised if you catch yourself eating it by the spoonfuls straight from the jar!

 

make-your-own-zucchini-relish

Our family has been making this recipe for years and years, for me, the best part of the entire recipe is the fun of chopping and grinding everything up with the kids.

It’s so much fun to watch their faces as they turn a veggie they really don’t care much about into a delectable relish that they can’t wait to smother onto their grilled summer hotdogs and burgers. I’ve even caught my youngest eating it out of the jar with a spoon.

make-your-own-zucchini-relish

Sorry for the grainy photo, but as you can see we use the grinder attachment for my KitchenAid mixer to grind all of the veggies needed in this recipe. It’s easy to use and since it offers a food tray at the top, it’s pretty safe for the kids to help too.

Combine the following ingredients in a large bowl and let stand overnight,

  • 12 C. Ground Zucchini
  • 2 Green Peppers (ground)
  • 2 Red Peppers (ground)
  • 4 C. Onion (ground)
  • 5 Tbs. Salt

Drain and rinse well.

make-your-own-zucchini-relish

In a large pot, Combine the following:

 

  • 2 1/2 c. White Vinegar
  • 1 Heaping Tbs. Cornstarch Powder
  • 6 C.Sugar
  • 1 tsp. turmeric
  • 1 Tbs. Dry Mustard
  • 1 tsp nutmeg

make-your-own-zucchini-relish

Heat to boiling & add rinsed drained vegetables. Cook over med heat for 30 minutes.

make-your-own-zucchini-relish

Ladle into hot jars, adjust 2 piece caps.

make-your-own-zucchini-relish

Although it isn’t necessary, I process them for 10 minutes in a boiling water bath canner.

make-your-own-zucchini-relish

Makes Approx 8 pints

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4006 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

10 Comments

  1. :suey: we’re planting a ton of zuchinni this year.

    i can’t wait to try this recipe. i love the new design of the site and all the step by step photos. thanks for all of your hard work liss!

    • No recipe just pics?

      what do you mean?? The recipe & directions are listed right beside the pics. . . . I recommend reloading the page if you don’t see it, your browser might have hiccups.

  2. i appreciate the great recipe. i’ve been studying about converting recipes to healthier versions with the challenge of keeping them as flavorful. finding healthy sweeteners is a major key as refined sugar is the #1 cause of being overweight.

    I would start by reducing the sugar level, going to brown sugar as it has molasses which is nutritious too. Then switching vinegar to apple, or sweeter ones like rice and white wine (no alcohol) vinegars. This will help reduce the sugar even more.

    Fermented foods are often very healthy and yummy, so I’m happy to see this recipe full of great ideas. Use up the zucchini! 😉

    • Made this today – awesome – I used small jelly jars because we won’t use large amounts at a time – but the recipe is awesome – my kids like it and we are going to have some on turkey burgers tonight – those of us who want spicy will add hot pepper relish to it – but what a great way to use zucchini – love love!

  3. This is my favorite canning recipe from your site. Thank you, I give this out as gifts every year because zucchini is about the only thing I can grow in my yard, lol

  4. I have been making Zucchini Relish for years and we absolutely love it. I make sandwiches for lunch nearly every day so we use lots of it. One batch (for 2 people) takes us around one year until the next garden and the zucchini comes in.

    Great way to use zucchini, too. The big ones…actually medium ones….are fine but I cut out the pulpy, seedy middle sections. I checked out your recipe and mine is the same as yours.

    A Great one!!

Leave a Reply

Your email address will not be published.


*