Zucchini Relish

Transform your summer zucchini surplus into a tangy, sweet, and savory masterpiece with this homemade zucchini relish recipe! Bursting with vibrant flavors from grated zucchini, onions, and a medley of red and green bell peppers, this relish is a versatile condiment you’ll want to keep on hand. Seasoned with aromatic mustard seeds, celery seeds, turmeric, and a hint of nutmeg, it delivers the perfect balance of sweetness and spice, with just the right amount of tang from white vinegar. This easy-to-make relish only takes 30 minutes of prep time and is a fantastic way to preserve the season’s bounty. Use it to elevate burgers, hot dogs, sandwiches, or even as a zesty addition to cheese boards. Plus, the step-by-step water bath canning process ensures your jars stay shelf-stable for up to a year, making this recipe a must-try for food preservation enthusiasts.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 16

Ingredients

• 4 cups (grated) zucchini
• 2 cups (grated) onion
• 1 cup (finely diced) red bell pepper
• 1 cup (finely diced) green bell pepper
• 2 tablespoons kosher salt
• 2.5 cups white vinegar
• 2 cups granulated sugar
• 1.5 tablespoons mustard seed
• 1 teaspoon celery seed
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground nutmeg

Directions

Step 1

Wash and grate the zucchini and onion. Finely dice the red and green bell peppers.

Step 2

In a large bowl, combine the grated zucchini, onion, and diced peppers. Sprinkle the mixture with the kosher salt and stir well. Cover and let sit for 2 hours to allow the salt to draw out moisture.

Step 3

After 2 hours, drain the zucchini mixture in a colander and press out as much liquid as you can. Rinse well under cold water to remove excess salt, then press again to remove more water.

Step 4

In a large pot, combine the white vinegar, granulated sugar, mustard seed, celery seed, ground turmeric, and ground nutmeg. Stir well and bring to a boil over medium-high heat.

Step 5

Add the drained zucchini mixture to the pot and stir to combine. Reduce the heat to medium and simmer for 25–30 minutes, stirring occasionally, until the mixture thickens slightly and the vegetables are tender.

Step 6

Remove the pot from the heat. Carefully ladle the hot relish into sterilized jars, leaving about 1/4 inch of headspace.

Step 7

Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure proper preservation.

Step 8

Allow the jars to cool completely on a towel-lined countertop. Once cooled, check the seals and store in a cool, dark place for up to 1 year. Refrigerate any opened jars.

Nutrition Facts

Serving size	2324.6 grams (2324.6g)

Amount per serving	% Daily Value*
Calories	2171

Total Fat 7.70g	10%
Saturated Fat 1.10g	6%
Polyunsaturated Fat 0.60g
Cholesterol 0mg	0%
Sodium 9289mg	404%
Total Carbohydrate 509.00g	185%
Dietary Fiber 19.00g	68%
Total Sugars 471.00g
Protein 17.70g	35%

Vitamin D 0IU	0%
Calcium 311mg	24%
Iron 8mg	42%
Potassium 3178mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.2%

Protein: 3.3%

Carbs: 93.6%