Make Your Own Zucchini Relish

🥒 How to Make Your Own Zucchini Relish (Water Bath Canner Recipe)

This simple zucchini relish is one of my favorite ways to use up that mountain of zucchini that seems to multiply in the garden every summer. It’s perfect on hot dogs, hamburgers, grilled chicken—you name it. Honestly? Don’t be surprised if you catch yourself sneaking spoonfuls straight from the jar. (Speaking from experience here… 😄)

Our family has been making this recipe for years, and for me, the best part isn’t just the taste—it’s the fun of chopping and grinding everything up with the kids. There’s something magical about watching them transform a veggie they normally don’t care much about into a relish they’re excited to smother on their food. I’ve even caught my youngest eating it straight from the jar with a spoon!

(And I know the photo’s a little grainy, but as you can see, we use the grinder attachment on my KitchenAid mixer for prepping the veggies. It makes quick work of the job and the tray on top makes it safe enough for the kids to help too.)

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📝 Ingredients:

✅ 12 cups finely ground zucchini (about 4–5 medium zucchini)
✅ 2 large green bell peppers, seeded and chopped
✅ 2 large red bell peppers, seeded and chopped
✅ 4 cups chopped onion
✅ 5 tablespoons salt

✅ 2½ cups white vinegar
✅ 1 heaping tablespoon cornstarch
✅ 6 cups sugar
✅ 1 teaspoon turmeric
✅ 1 tablespoon dry mustard
✅ 1 teaspoon ground nutmeg

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🧑‍🍳 Instructions:

1 Prep the veggies:

Start by giving all your fresh veggies a good rinse under cool running water to remove any garden dirt. Trim the ends off the zucchini, remove the seeds and cut them into chunks small enough to fit into your grinder or food processor.

Remove the stems, seeds, and membranes from the bell peppers, and peel the onions.

Once everything is cleaned and trimmed, run the zucchini, peppers, and onions through a food grinder or food processor until finely chopped. (We like ours pretty fine, but if you want a chunkier relish, just pulse it a few times until you get the texture you like.)

Measure out 12 cups of ground zucchini, 2 cups ground green pepper, 2 cups ground red pepper, and 4 cups ground onion.

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2 Salt & soak:

In a large bowl, combine the ground zucchini, peppers, onions, and salt. Stir it all together, cover, and let it sit overnight (about 8–12 hours). This step helps draw out excess moisture so the relish isn’t watery.

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3 Rinse & drain:

The next day, pour the veggie mixture into a colander and rinse it well under cool running water to wash off the salt. Let it drain thoroughly—you want to get as much liquid out as you can. I usually press it gently with a spoon to help squeeze out the extra water.

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4 Cook the relish:

In a large, heavy pot, combine the vinegar, cornstarch, sugar, turmeric, dry mustard, and nutmeg.

Stir everything together and bring it to a boil over medium heat, stirring until the sugar dissolves.

Once it’s boiling, add the rinsed, drained veggies to the pot. Stir well to combine.

Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

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5 Prepare your jars:

While the relish is simmering, prepare pint-sized canning jars by washing them in hot, soapy water or running them through the dishwasher. Keep them hot until ready to use.

Prepare your lids and rings according to the manufacturer’s instructions.

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6Fill & process:

Ladle the hot relish into the hot jars, leaving ½ inch headspace at the top.

Wipe the rims with a clean, damp cloth, place the lids on, and screw the bands on fingertip-tight.

Process the jars in a boiling water bath canner for 10 minutes (adjust processing time if you’re above 1,000 feet elevation). Start timing once the water returns to a full boil.

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7 Cool & store:

Carefully remove the jars from the canner and set them on a towel-lined counter to cool, undisturbed, for 12–24 hours. Once cooled, check the seals. Any unsealed jars should be refrigerated and used first.

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.

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📦 Yield:

Makes approximately 8 pint jars.

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💡 Optional: For extra flavor, try adding 1 teaspoon of celery seed or black pepper to the cooking liquid.

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🧾 A Few Notes from My Kitchen:

While some older recipes skip the canner step if you’re refrigerating, I always process mine in a water bath canner to make them shelf-stable and safe for long-term storage. Better safe than sorry!

Also, don’t worry if the relish looks a little watery at first—it thickens up as it cools. And if you’re using a food processor instead of a grinder, just pulse carefully so you don’t end up with veggie mush.

 

📌 Love this Homemade Zucchini Relish Recipe? Pin it!

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🖨️ Print-Friendly Zucchini Relish Recipe

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🥒 Zucchini Relish Recipe FAQ

❓ Do I have to peel the zucchini first?

Nope! I leave the skin on for extra color, texture, and nutrition. Just wash the zucchini well before grinding. If you prefer a softer texture, you can peel it—but it’s not necessary.

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❓ Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works beautifully in this recipe and gives the relish a slightly different color.

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❓ Do I really need to let the veggies sit overnight with salt?

Yes—this step draws out excess water from the veggies so your relish doesn’t turn out watery. Don’t skip it! Just rinse the mixture thoroughly the next day to remove the salt.

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❓ How fine should I grind the vegetables?

It’s totally up to you! I like mine finely ground using the grinder attachment on my KitchenAid mixer, but you can use a food processor or even chop by hand for a chunkier texture.

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❓ Do I have to process the jars in a water bath canner?

Yes—if you want to store the jars at room temperature, you need to process them in a boiling water bath canner for 10 minutes (adjust for altitude). This ensures they’re shelf-stable and safe. If you skip the canner, you’ll need to refrigerate the relish and eat it within a few weeks.

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❓ How long does homemade zucchini relish last?

Processed, sealed jars will last up to 1 year in a cool, dark place. Once opened, keep the relish in the refrigerator and use within 4–6 weeks.

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❓ Can I reduce the sugar?

I wouldn’t recommend it. The sugar in this recipe helps balance the vinegar and also acts as a preservative. Reducing it could affect the flavor and safety of the relish.

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❓ What can I use this relish on?

It’s delicious on hot dogs, burgers, sandwiches, grilled sausages, bratwurst, or even stirred into tuna salad or egg salad. And yes, it’s totally okay to eat it straight from the jar. 😉

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❓ Can I double or halve this recipe?

You can double it if you have a big enough pot and canner! I wouldn’t recommend halving it because the ingredient ratios are designed to ensure safe acidity for canning.

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❓ What’s the best way to grind the veggies?

I personally love using the grinder attachment on my KitchenAid mixer—it’s quick, consistent, and kid-friendly. But a food processor works just as well! Just pulse carefully so you don’t turn the veggies into mush.

🔗 1️⃣ Recipes that pair well with relish:

✅ Hamburger Buns from Scratch – same reason for burgers
✅ Sweet Pickle Relish – a delish bits for any BBQ
✅ Homemade Ketchup Recipe – for the full DIY burger/hot dog bar
✅ Grilled Burger Recipes or any grilling marinade recipes

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