Zucchini Relish
Prep time
Cook time
Total time
Homemade sweet relish is a great way to use up excess garden zucchini. For a more "store-bought" appearance, cut the vegetables into tiny pieces.
Recipe type: Canning
Serves: 8 half-pints
  • 4 cups diced zucchini
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • ¼ cup canning salt
  • 2 cups cider vinegar
  • 3½ cups sugar
  • 1 Tbsp mustard seed
  • 1 Tbsp celery seed
  1. In a large pot combine zucchini, onion, and peppers.
  2. Sprinkle with canning salt and cover with cold water. Let sit 2 hours.
  3. Drain and rinse.
  4. Meanwhile, in a large pot combine vinegar, sugar and seeds.
  5. Bring mixture to a boil. Add vegetable mixture and stir to combine.
  6. Reduce heat and simmer for 10 minutes.
  7. Ladle hot mixture into 8 half-pint jars. Adjust the two-piece caps and process in the water bath canner for 10 minutes.
  8. Remove from the canner and let cool. As with all pickled products, the relish will have increased flavor if allowed to sit for three weeks before using.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2015/09/12/zucchini-relish/