Recipes » Canning ~ Preserving » Make Your Own Zucchini Relish

Make Your Own Zucchini Relish

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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!


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.


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.

How to Make Your Own Zucchini Relish

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.


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


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


Ladle into hot jars, adjust 2 piece caps.


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


Makes Approx 8 pints

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14 thoughts on “Make Your Own Zucchini Relish”

  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!!

  5. just wondering if splenda can be used instead of sugar. I am wondering for a diabetic. Don’t want to make it and spoil it. thanks.

    • Sucralose (Splenda®) retains its sweetness after canning. There are recipes for canning pickles and jams with Splenda®. Unlike sugar, Splenda® does not provide the same preservative properties, so it should not be used in pickled foods or preserves unless the recipe is specifically designed for it. In this case, it would NOT be a safe replacement.

      Source: National Center for Home Food Preservation

  6. I am on a (widow) strict budget so must conserve ink-printing projects but also have arthritis in my writing hand so would like to print out recipes without the pictures. Would you consider a “print recipe” icon on your recipe pages so those of us can just print the recipes without the pictures ? Or am I missing something? nota very techy either. 0:)

    • Hi Kathy, every page on the site has a Print button that scrolls with the page. On the main categories, it scrolls on the right hand side, on the Community pages it scrolls at the bottom just above the footer. This button allows you customize the print of every page- whether you wish to print photos fill size, reduced, or not at all. Detailed instructions are available here


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