photo of a jar of zucchini relish and whole zucchinis | how to make delicious canned zucchini relish at home

Zucchini Relish

Summer is in full swing and the garden is bursting with zucchini so why not make some zucchini relish? It will wow your family with your canning abilities and even if you don’t have canning experience this is a good starting point to get you going. This zucchini relish is amazing. What do you use Zucchini Relish on you ask? You use it on whatever you would use your store-bought relish on like on brats and hot dogs, in your boiled/deviled eggs, in your omelets or potato salads, tuna salads, stuffed fresh tomatoes, or even a topping on pinto beans. It is so delicious!

How To Make Zucchini Relish

In your boiling water canner pot fill the water until it will just cover the lids of your 4 half-pint jars. Get it boiling.

In a small saucepan, place your flat canning lids  in water and simmer (do not boil)

Inspect your jars to make sure they have no chips or cracks. If there are discard them.

Wash your jars and your lids and rings with hot soap and water. Rinse them and put them in a soup pot with water and heat to simmering or about 180 degrees F. You want it just to simmer and not to boil the jars.

What you will need to make your relish:

Photo of a jar of zucchini relish on a checkered cloth with fresh zucchini | how to make homemade canned zucchini relish #rosevinecottagegirls #homesteadrecipes #zucchinirecipes #whattodowithzucchini

Zucchini Relish Recipe

2 cups  zucchini chopped 3 medium
1 cup onion chopped
1/2 cup bell pepper chopped
1/2 cup red bell pepper
2 Tbsp Celtic Sea Salt
3 1/2  cups of raw sugar
2 tsp celery seed
1 cup cider vinegar
Pickle Crisp (optional)

Directions:

In a bowl put your peppers, onion, and zucchini. Salt them and cover them with cool water. Put to the side for 2 hours and then drain away the liquid completely.

In a pan combine sugar, salt, vinegar, and simmer gently until combined. Add your drained vegetables and heat.

Ladle hot relish into hot jars and leave yourself a headspace of one-half of an inch at the top.

If you want to add your pickle crisp now you can.

Use the end of a Plastic Spatula or wooden spoon to move around your relish to make sure there are no air bubbles.

Wipe your jar with a clean rag or paper towel.

Put on your two-piece caps

Place in your pan with boiling water that covers your half-pint jars

Simmer for ten minutes.

Remove to your counter on several thicknesses of a towel.

Let cool.

You will hear the jars pop if you have processed them properly.

If any do not pop then place them in the refrigerator for eating now.

Print Recipe

Zucchini Relish Recipe

 

Zucchini Relish

Zucchini Relish

Ingredients

  • 2 cups  zucchini chopped
  • 1 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 1/2 cup red bell pepper
  • 2 Tbsp Celtic Sea Salt
  • 3 1/2  cups of raw sugar
  • 2 tsp celery seed
  • 1 cup cider vinegar
  • Pickle Crisp (optional)

Instructions

    Directions:

    In a bowl put your peppers, onion, and zucchini. Salt them and cover them with cool water. Put to the side for 2 hours and then drain away the liquid completely.

    In a pan combine sugar, salt, vinegar, and simmer gently until combined. Add your drained vegetables and heat.

    Ladle hot relish into hot jars and leave yourself a headspace of one half of an inch at the top.

    If you want to add your pickle crisp now you can.

    Use the end of a Plastic Spatula or wooden spoon to move around your relish to make sure there are no air bubbles.

    Wipe your jar with a clean rag or paper towel.

    Put on your two-piece caps

    Place in your pan with boiling water that covers your half-pint jars

    Simmer for ten minutes.

    Remove to your counter on several thicknesses of a towel.

    Let cool.

    You will hear the jars pop if you have processed them properly.

    If any do not pop then place them in the refrigerator for eating now.

 
Before You Go, Check out these other recipes!
 
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