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
Inspect your jars to make sure they have no chips or cracks. If there are discard them.
Wash your jars and your lids
What you will need to make your relish:
- Boiling Water Canner
- Plastic non-Metal Canning Spatula
to Remove Air Bubbles
- Half Pint Canning Jars
- Canning Lids
- Canning Rings
- Jar Lifter
- Sauce
or Soup Pan
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
- Magnetized Jar Lid Lifter
- Small saucepan
to heat lids
- Hot Pan Holders
- A Cute Apron
- A Few Clean Towels
To Sit Your Hot Jars On
- A Clean Towel
or Paper Towels
to Wipe Mouth Of The Jars.
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 
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 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
Ingredients
- 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
Instructions
- 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 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!
- How To Make Zucchini Bread
- How To Can Green Beans
- Canning Memories
- Roasted Tomato Sauce
- Canning Crushed Tomatoes
