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Sweet and Spicy Zucchini Relish|Craving Something Healthy

Sweet and Spicy Zucchini Relish

This delicious relish is a perfect way to use up that summer zucchini. Makes about 8 cups.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Craving Something Healthy


  • 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


  • 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.