This easy homemade zucchini relish is a perfect way to use up all that garden zucchini! It’s tangy, sweet, and packed in a jar for your future meals.
Making this relish is a fun way to keep summer flavors close all year long. Plus, it’s great on hot dogs or mixed into salads. Who wouldn’t love a little extra crunch? 😄
I enjoy making this relish because it’s simple and makes a tasty gift too. Just a few steps, and you’ll be sealing those jars like a pro! You’ll impress your friends with your canning skills!
Key Ingredients & Substitutions
Zucchini: The star of this relish! When choosing zucchini, pick ones that are firm and not too large, as they tend to be watery. If you run out, you can swap it for yellow squash with similar results.
Onion: I like using sweet onions, like Vidalia, for a milder taste. If you’re looking for a sharper flavor, yellow onions work well. Red onions could be used for a pop of color too!
Bell Peppers: Both green and red are great for color and flavor! You can mix in other colors like yellow or orange bell pepper to add sweetness. If you’d prefer, you can also use diced jalapeño for a spicy kick.
Sugar: White sugar is traditional for relish, but you could try brown sugar or honey for a richer sweetness. Just keep in mind this might alter the taste a bit!
Apple Cider Vinegar: This gives your relish tanginess. If you don’t have it, white vinegar can be an easy replacement, just ensure it has 5% acidity for safe canning.
How Do I Best Prepare My Vegetables for This Relish?
Preparing your vegetables properly is crucial for the best relish texture and flavor. Start by chopping everything finely so they mix well and pack in the jars easily.
- After chopping, you’ll mix them with salt and let them rest for about two hours. This helps draw out moisture, which thickens the relish.
- Make sure to drain and press them to remove any extra liquid. You want your relish to have that nice, thick consistency!
By taking this prep step seriously, you’ll ensure a product that’s not only tasty but has great shelf stability too! Happy canning!
Easy Homemade Zucchini Relish Recipe for Canning
Ingredients:
- 6 cups zucchini, finely chopped
- 2 cups onion, finely chopped
- 1 cup green bell pepper, finely chopped
- 1 cup red bell pepper, finely chopped
- 2 teaspoons salt
- 2 1/2 cups white sugar
- 1 cup apple cider vinegar (5% acidity)
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- Optional: 1/2 teaspoon black pepper or red pepper flakes for a little heat
Time Needed:
This delicious zucchini relish takes about 3 hours of total time, including 2 hours for the vegetables to release moisture and 15 minutes for The boiling water bath canning process. It’s a simple way to preserve the fresh flavors of veggies!
Step-by-Step Instructions:
1. Prepare Your Jars:
Start by washing your canning jars and lids in hot, soapy water. Then, sterilize them by placing them in boiling water for a few minutes. Keep the jars warm until you’re ready to fill them.
2. Mix Vegetables with Salt:
In a large bowl, combine your chopped zucchini, onion, green, and red bell peppers with the salt. Stir everything together and let it sit for about 2 hours. This process will help draw out moisture from the vegetables.
3. Drain the Vegetables:
After 2 hours, drain the vegetables well, pressing out any extra liquid. This step is important to ensure that your relish has the right consistency.
4. Make the Pickling Mixture:
In a large pot, combine the white sugar, apple cider vinegar, mustard seed, celery seed, and turmeric. Place the pot over medium heat and bring the mixture to a boil, stirring to dissolve the sugar completely.
5. Combine and Cook:
Once boiling, add the drained vegetables into the pot. Bring it back to a boil, then reduce the heat and let it simmer for about 10-15 minutes. You’ll notice the mixture thickening slightly during this time.
6. Fill the Jars:
Remove the pot from the heat. Carefully ladle the hot relish into the prepared jars, leaving about 1/2 inch of headspace at the top of each jar.
7. Seal the Jars:
Wipe the rims of the jars clean to remove any residue. Place the lids on top and screw the bands on tightly.
8. Process in Boiling Water:
Place the filled jars into a boiling water bath canner. Make sure the water covers the jars by at least an inch. Process the jars in the boiling water for 15 minutes (adjust for altitude if needed).
9. Cool Down:
Once the time is up, carefully remove the jars from the canner and place them on a towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
10. Check Seals and Store:
After cooling, check to make sure the seals are tight. If any jars did not seal properly, refrigerate them and use them first. Store sealed jars in a cool, dark place for at least a few weeks to allow the flavors to meld.
Enjoy your homemade zucchini relish as a crunchy topping on hot dogs, as a flavorful addition to sandwiches, or as a vibrant condiment for meals! Happy canning!
FAQ for Easy Homemade Zucchini Relish Recipe
Can I Use Other Vegetables Instead of Zucchini?
Yes, while zucchini is the main ingredient, you can substitute it with yellow squash or even cucumbers for a different flavor and texture. Just keep in mind that the taste and consistency of the relish may vary slightly.
How Long Does This Relish Last?
When properly sealed and stored in a cool, dark place, your canned zucchini relish can last for up to 1 year. However, it’s best enjoyed within a few months for the freshest flavor!
What Should I Do If My Jars Don’t Seal Properly?
If any jars don’t seal after cooling, don’t worry! Simply refrigerate those jars and use the relish within a week or two. Make sure the rim is clean and try reprocessing if you’d like to attempt sealing again.
Can I Add Other Flavors or Spices to the Relish?
Absolutely! Feel free to experiment with additional herbs and spices. Dill, garlic, or even a splash of hot sauce can enhance the flavor profiles, depending on your taste preferences!
