Sweet Zucchini Relish Recipe – A Tangy, Crunchy Garden
Sweet Zucchini Relish is a delicious homemade condiment made with fresh zucchini, onions, bell peppers, vinegar, sugar, and aromatic spices. It offers the perfect balance of sweetness, tanginess, and crunch, making it an ideal topping for burgers, hot dogs, sandwiches, and grilled meats. This easy recipe is perfect for preserving garden zucchini and can be refrigerated or canned for long-term storage. The colorful vegetables create an attractive relish that's both flavorful and versatile. Simple ingredients and straightforward preparation make it suitable for beginners and experienced home cooks alike. It's a classic pantry staple that adds homemade goodness to countless meals.
Ingredients
- 10 cups finely chopped zucchini
- 3 cups finely chopped onion
- 2 cups finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 5 cups white vinegar
- 4 cups granulated sugar
- 2 teaspoons mustard seed
- 1 teaspoon turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- In a large bowl, combine the chopped zucchini, onions, and bell peppers.
- Sprinkle with the pickling salt and toss well to coat.
- Cover with cold water and let the vegetables rest for 8 hours or overnight.
- Drain the vegetables thoroughly and rinse well under cold water.
- Squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
- In a large stockpot, combine the vinegar, sugar, celery seed, mustard seed, turmeric, black pepper, garlic powder, and crushed red pepper flakes.
- Bring the mixture to a gentle boil, stirring until the sugar dissolves completely.
- Bring the mixture to a gentle boil, stirring until the sugar dissolves completely.
- Simmer over medium heat for 30–35 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- For refrigerator relish, cool completely and store in airtight containers.
- For canning, ladle the hot relish into sterilized jars, leaving ½ inch of headspace. Remove air bubbles, wipe the rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust processing time for altitude if necessary).
Notes
- Pickling salt is recommended because it contains no additives that can cloud the brine.
- Draining the vegetables well helps maintain a crisp texture.
- Fresh zucchini produces the best flavor and consistency.
- Finely chopping the vegetables ensures even cooking.
- Adjust the sugar slightly to suit your preferred sweetness.
- Properly sealed canned jars can be stored in a cool, dark place for up to one year.
- Refrigerated relish should be consumed within 4 weeks.
- Always inspect canned jars for a proper seal before storing