Make a big batch this easy zucchini relish this summer, and spice up your sandwiches, burgers or hot dogs. It keeps for quite a while in the refrigerator and there’s no canning required!
As a nutritionist, I appreciate food for the good things (or not so good things) it does for our bodies. Health aside though, I’ve always said one of the biggest reasons I love food is for the memories it makes.
Food plays such an important role in so many aspects of life. Every holiday, season, birth, death – people celebrate or mourn with food. I think it’s especially amazing how sometimes just a taste or smell or the act of making a certain food will remind you so much of someone you love, or miss.
This recipe I’m sharing today – Zucchini Relish, is from my friend Jill. She makes it in the summer, when there’s so much zucchini you don’t know what to do with it. It reminds me of visiting her Cape Cod house in Orleans, and packing sandwiches at the kitchen counter to take to the beach. There’s always a big jar of this zucchini relish in her refrigerator to add to the sandwiches.
She told me for the longest time she couldn’t bring herself to make it because it reminds her so much of her dad, who she lost unexpectedly and far too early. They always made it together in the summer, probably to put on sandwiches to eat at the beach.
I actually posted this recipe on this blog several years ago. Year after year, it’s one of my most popular recipes on Pinterest, so I thought I’d share it again for anyone who’s a new here.
I retested it and tweaked it a bit based on some of your helpful comments. I also added some jalapeño for a bit more spice – if you don’t like it very spicy, feel free to leave it out.
Since this relish isn’t processed, it should be kept in the refrigerator, but it should keep for several weeks. It also makes a lovely hostess gift, if you’re lucky enough to get an invite to someone’s beach house 🙂
If you love pickled zucchini recipes – check out my Zesty Zucchini Refrigerator Pickles. They have a similar flavor, but they’re pickles.
SaveSave
Sweet and Spicy Zucchini Relish
Ingredients
- 2 1/2 pounds zucchini ends trimmed and cut into slices (about 10 cups)
- 3 large vidalia or other sweet onions sliced (about 4 cups)
- 1 red and 1 yellow pepper seeded and sliced
- 3 medium jalapeno peppers seeded and sliced
- 3 Tablespoons kosher or pickling salt divided
- 6 cups apple cider vinegar
- 3 1/2 cups sugar
- 1 teaspoon tumeric
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 1 teaspoon cornstarch
Instructions
- Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it’s chopped into very small pieces. Place chopped zucchini into a large colander.
- Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with about 1 tablespoon salt. Stir well to combine vegetables and salt, and let sit in the colander for at least 30 minutes to release some of their liquid.
- Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil.
- Add vegetables and return to a boil. Reduce heat and simmer for 30 minutes.
- Remove pot from heat, and let cool to room temperature.
- When liquid is cool, ladle relish with some of the liquid into sterilized jars, and seal tightly.
- Discard any extra liquid, or use for another pickling project.
- Refrigerate relish for at least 24 hours, and for up to 4 weeks.
Do you have any favorite food memories?
If you make this recipe, drop me a line and let me know. Or snap a pic and tag me on Instagram at @CravingSomethingHealthy!
Eat well!
What to do with a 2 pound, 10 ounce zucchini? This! Yum! It made 5 pints! I used Leslie M.’s variation so I could can the relish. Also added a couple yellow banana peppers, as I only had a small red sweet pepper and a green. Also Serrano peppers instead of jalapeños, because we have an abundance, and like extra heat. Definitely works. The next time, I will make this with habaneros. Their fruitiness will complement the relish. With the extra sugar, it thickens enough the cornstarch isn’t necessary, and it cooks down in less than 30 minutes.
That’s one large zucchini! So glad you liked the recipe! Thanks for sharing how you made it your own 🙂
I cooked mine for 30 mins but it is still too runny. Shall I put back in pan and cook some more
Hi Colleen,
The cooking is mainly to soften the vegetables. it won’t thicken up very much. When I put it into jars, I usually just add a little bit of the liquid with mostly the relish. Hope that helps!
The recipe says to put in sterilized jars. Can you tell me how you do that since I don’t have canning equipment.
Hi Michelle,
If you just run your jars through the dishwasher they’ll be good to go. Or if you have a tall stockpot, fill it with water, bring it to a boil and dip the jars in for a minute. You just want to make sure the jars are clean and free from any bacteria.
Enjoy!
Wanting to make this relish. Recipe called for 3 Tablespoons of salt, divided. You only used 1tablespoon of the salt. When so I use the rest of the salt? Thanks, Donna.
Hi Donna, one tablespoon gets tossed with the vegetables to release some of the liquid, and the remainder goes into the pot with everything else! Enjoy!
I completely forgot about the rest of the salt and didn’t add it. It’s not cool yet, I guess I can add it now and put back on simmer a bit.
Oh shoot! I just saw your message Liz. If you’ve already canned it, just taste it when you open the jar and season it then.
Can you use yellow squash in place or mixed with the zucchini?
Hi Sara, Yes, Absolutely!
Does this recipe have to b refrigerated ?
Yes it does Gail – because it’s not heat processed. Some readers have mentioned that they heat-processed it though. If you look through the comments, you should see their suggestions.
Would it be possible to replace the cornstarch with arrowroot powder?
I have many allergies and intolerances and corn is at the top.
Thank you
Tammy
Hi Tammy – I think you could swap it or leave it out. It’s really just to thicken it up a bit.
I made the relish but I did change the of vinegar. 6 cups of vinegar would make it too sour so I went off of another relish recipe and it was equal amount sugar and vinegar so I used 3 1/2 cups of each and it was perfect. I also processed it for 23 minutes in a canner. Now the relish will last for a couple of years and does not need to be refrigerated. Thanks for the recipe it is delicious.
Thanks so much for sharing your changes and the canning technique Leslie! I’ll publish it so everyone can see. Glad you like it – I think it’s a great condiment to have on hand.
Was hoping this could be canned!!! Water bath canner or pressure canner?
Hi Kate – I’ve never tried canning it but a few people have asked and I haven’t heard anyone say it didn’t work. It’s pretty acidic so I think you’d be OK. Let me know if it works and I’ll update the recipe to mention it!
hi, I am excited to try this recipe. I did not grow jalapeno peppers, I grew pobleno peppers. Can I replace the Jalapeno for Pobleno?
Hi Lisa, of course you can! They just won’t be as spicy. If you want some heat, add about 1/2 teaspoon of dried chili pepper flakes. Enjoy!
Am wondering if it would make a difference if white vinegar was used instead of apple cider vinegar.
Hi Angela –
I think white vinegar would be fine. It just has a sharper taste, so you might want to add more sugar or cut it with some water. I used apple cider because it has a slightly sweeter, fruity flavor. Let me know how it works!
How much does this make? How many jars?
Hi Kathy, I’m so sorry – I recently updated this recipe and just realized the quantity doesn’t show up for some reason. I updated the recipe summary to say 8 cups. I usually get enough to fill 2 large, quart-size mason jars. I transfer it to smaller jars as needed. Enjoy!
can it be made with much less sugar? I am diabetic and love my veggies but can’t have all that sugar!
Hi Letha – I’ve never tried it without the sugar, but I think as long as you keep it refrigerated and use it quickly, you can try stevia or another type of sugar-free sweetener. I’ve seen sweet pickles made that way. Maybe try to halve the recipe the first time to see how it goes. Let me know how it works!
Thanks for this lovely recipe ! I made it and simmered it for longer – until a lot of the liquid had evaporated, which is what I always do with any of my chutneys. When it’s done, you draw a line with a spoon through it, and it should take a few seconds for the line to fill up – then you know it’s ready. I then sealed it when still hot in warm, sterilised jars, with cellophane covers and lids.
Thanks for sharing the simmering tip Sarah! I’m so glad you enjoyed the recipe 🙂
Hi again Anne, It seems to have kept fine so far (13 days now) having warmed the sterilised jars and added the relish when hot and sealed straight away. It tastes absolutely delicious and I will be making a lot more of this with my courgette glut and will make enough to see us through till next year. I’m happy I reduced the mixture down and didn’t have to get rid of any liquid – more flavour that way too. It is fabulous in sandwiches (husband can’t get enough of it and eats it with everything!) , with bbq meats, with cheese….I also make the Hairy Bikers’ chicken tikka kebabs, and it is perfect with that. Thanks again for this recipe – it’s a real winner !
Thanks so much for letting me/us know Sarah! I’m so glad you like it, and I so appreciate the tips about heating the jars and reducing the liquid. I love it on everything too. It’s been a popular recipe, so I know everyone appreciates the info 🙂
This does seem like alot of vinegar but im gonna try it right now.
I thought so too, so I used half. Vinegar flavor was overpowering when it was done simmering, ended up adding an extra 2 zucchinis, still thought it was too much and strained some of the liquid out.
Personally, I still think it’s too much vinegar.
But thank you for the inspiration and all your other lovely recipes! 🙂
Thanks so much for your comment Madeleine! I will make this recipe again in a few weeks and see if it needs a vinegar tweak.
I was wondering, I saw a recipe very similar to yours here. But the only difference was it was 2 1/2 cups of vinegar, instead of the 12 you have listed here. That seems like an awful lot. Any chance it was a typo?
Hi Lori! Thanks for your question. This recipe makes a large batch and calls for several pounds of veggies, so that’s why there’s so much pickling liquid. You can probably cut it back a bit – I usually have some leftover, but it should be 2 parts vinegar to 1 part sugar.
I used the full amount of vinegar and it is a bit too much of a vinegar flavor. I have not put in jars yet. Anything I can do to fix it now!
Hi Tammy,
If it’s too tangy for you, add some water to the mix and discard some of the vinegar.
how do you tie that knot? I love the look of it around the jar.
Gosh Monica – I don’t even know – I just looped it and it worked! If you google decorative knots, you might find it. Thanks for visiting!
i make a zucchini salsa and can that and keeps for a long time. Going to try this later today.
I have a variation of this recipe and use the hot water bath canning method with great success. After the 30 minutes of simmering, do not cool the recipe, rather ladle immediately into sterilized jars (hot pack method) and seal (lids/rings) using a water bath canner, processing for the time required (depending on recipe, I process my recipe for 10 minutes) with any additional adjustments according to your altitude. Hope this helps! http://www.freshpreserving.com/tools/waterbath-canning
Thanks so much for sharing the info Nancy! Hope it helps everyone who wants to use the canning method!
Please share how you canned it. I’ve been looking for recipes with all the zucchini in my garden that will last us through the fall.
Thanks in advance!
Hi Ashley and everyone else who is asking about canning. I wanted to share the link to the National Center for Home Food Preservation: http://nchfp.uga.edu
They have helpful info on canning and preserving, and probably an 800 number for questions. I wish I could help, but I know that most canning recipes require a certain ratio of acid to salt to vinegar, and I don’t want to give anyone incorrect info. If anyone has success, please share!
Hi Ashley and everyone else who is asking about canning. I wanted to share the link to the National Center for Home Preservation: http://nchfp.uga.edu
They have helpful info on canning and preserving, and probably an 800 number for questions. I wish I could help, but I know that most canning recipes require a certain ratio of acid to salt to vinegar, and I don’t want to give anyone incorrect info. If anyone has success, please share!
can you please share how you canned it Diane? Thanks.
I AM CANNING THIS RECIPE RIGHT NOW ! Ladle it Hot !
Hope you love it Diane! Thanks for visiting 🙂
Please let us know how you did it and how it turned out. Thanks.
How about freezing it?
Thanks 🙂
Hmmm I never thought about freezing this Holly. I’m not sure how the vegetables would hold up and I think the relish might be end up mushy, but the flavor would still be there. Maybe make a small batch and try it and let me know! Wish I could be of more help :/
Thank you!
You’re welcome Christina! Thanks for stopping by and I hope you like the recipe 🙂
My husband thinks 6 cups of vinegar is to much and that I must be reading the recipe wrong. Is it 6 cups red wine vinegar? Thanks
Hi JoAnn, Yes, I do use 6 cups of apple cider vinegar (I’ve never tried it with red wine vinegar). You will have liquid left over though, which you can use to pickle something else or else discard.
Hi! So I was wondering if you could can this to keep it longer?
Hi Christina! I honestly can’t advise on the canning process since I’ve never tried it. Most canning recipes have specific requirements for the amount of salt/sugar/acid in the product in order for it to keep longer and be shelf stable, and this recipe wasn’t created with that in mind. I think if you’re going to refrigerate it, you could get a tighter seal and a bit of longer life, but I wouldn’t advise storing it without refrigeration. Hope that helps!
Christina I was wondering the same thing. Cause I was going to can it. So did u can it. And if so. How did it turn out.
Christina I am making Zucchini relish by the case. I use a lot of it in my pasta salads and potato salad along with using on hotdogs. I can mine and have nothing be Splendid results. I live in New Mexico and I hot water bath for 23 minutes same as I do my Hot Salsa made with green chili and jalapenos. Look on the BALL CANNING WEBSITE and find your elevation and it will tell you how long to process.
Thanks so much for sharing! I’ve posted your comment on the recipe for those who would like to try canning.
My grandmother makes a relish almost exactly like this and can it. It lasts forever but i cant remeber at the moment what the process is.
Hi Kierstyn – I few people have chimed in with canning suggestions, and I’ve added their comments to the string. I wonder if you called your local extension school – they might be able to offer some suggestions. Thanks for stopping by!