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Flavorful Zucchini Relish Recipe Easy Sweet Tangy Canning Guide

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A sweet and tangy zucchini relish perfect for canning, featuring crunchy vegetables and warming spices. Ideal for preserving summer zucchini and adding a flavorful zing to burgers, sandwiches, and more.

Ingredients

Scale
  • 6 cups finely chopped zucchini (about 3 medium zucchinis)
  • 3 cups finely chopped green bell peppers
  • 2 cups finely chopped onions (sweet onion like Vidalia recommended)
  • 1 tablespoon canning or pickling salt
  • 2 cups white vinegar (5% acidity)
  • 2 cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 2 cloves garlic, minced (optional)

Instructions

  1. Wash zucchinis, bell peppers, and onions thoroughly. Finely chop zucchini into 1/4-inch dice, then do the same for peppers and onions. (Prep time: 15 minutes)
  2. In a large mixing bowl, combine chopped zucchini, peppers, onions, and 1 tablespoon salt. Stir well, cover with a clean towel, and let sit for 1 hour to draw out moisture.
  3. After 1 hour, drain excess liquid by placing salted vegetables in a colander and pressing gently.
  4. In a large stainless steel pot, combine 2 cups sugar, 2 cups vinegar, mustard seeds, celery seeds, turmeric, and cinnamon. Stir until sugar dissolves.
  5. Add drained vegetables and minced garlic (if using) to the pot. Bring mixture to a boil over medium-high heat, then reduce to a gentle simmer.
  6. Simmer, stirring occasionally, for 20 minutes until the relish thickens slightly and vegetables are tender but still crunchy.
  7. While simmering, sterilize canning jars and lids by boiling them in water for 10 minutes. Keep jars hot until ready to fill.
  8. Using a funnel and ladle, pack hot relish into warm jars, leaving 1/2-inch headspace. Wipe rims clean with a damp cloth.
  9. Seal jars with lids and rings. Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
  10. Remove jars carefully and let cool undisturbed for 12-24 hours until lids seal with a ‘pop’ sound.

Notes

Salting the vegetables for 1 hour is crucial to draw out excess moisture and prevent a soggy relish. Use white vinegar with 5% acidity for safe canning and bright flavor. Keep jars hot before filling to prevent breakage. Leave 1/2-inch headspace in jars for proper sealing. If relish is too runny, salt longer or press out more liquid next time. Flavors deepen after a few weeks of storage.

Nutrition

Keywords: zucchini relish, sweet and tangy relish, canning recipe, summer garden, zucchini preservation, homemade relish, sweet relish, tangy relish, easy relish recipe

Find it online: https://twinkletaste.com/flavorful-zucchini-relish-recipe-easy-sweet-tangy-canning-guide/