Sweet and Snappy Zucchini Relish Small Batch
Brighten up your dishes with this Sweet and Snappy Zucchini Relish, a perfect small-batch recipe that’s bursting with flavor and easy to make! This vibrant condiment combines finely diced zucchini, onion, and red bell pepper with a tangy-sweet brine infused with aromatic mustard seed, celery seed, and a hint of turmeric. The blend of sweetness and zest creates a versatile relish ideal for topping grilled meats, burgers, or sandwiches—or even stirring into potato salads for a delicious twist. With just 25 minutes of prep time, this quick zucchini relish is an unbeatable way to use up summer produce and enjoy a bold pop of flavor in every bite. Plus, it stores beautifully in the refrigerator, making it a perfect make-ahead condiment for any meal or gathering.
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Recipe Information
Ingredients
- 3 cups (finely diced) zucchini
- 1 cup (finely diced) onion
- 1 cup (finely diced) red bell pepper
- 1 tablespoon kosher salt
- 1.5 cups granulated sugar
- 1.5 cups white vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 0.5 teaspoons turmeric
Instructions
In a large mixing bowl, combine the finely diced zucchini, onion, and red bell pepper.
Sprinkle the kosher salt over the vegetable mixture and stir well to evenly distribute the salt.
Transfer the salted vegetables to a colander and let them sit for 2 hours to draw out excess moisture. Place the colander over a bowl to catch any liquid that drains out.
After 2 hours, rinse the vegetables thoroughly under cold water to remove excess salt. Drain well and gently squeeze the vegetables to remove as much liquid as possible.
In a medium-sized saucepan, combine the granulated sugar, white vinegar, celery seed, mustard seed, and turmeric. Stir over medium heat until the sugar dissolves and the mixture comes to a boil.
Add the drained vegetable mixture to the saucepan and stir to combine. Lower the heat and simmer the relish for about 15–20 minutes, stirring occasionally, until the vegetables are tender and the relish thickens slightly.
Remove the saucepan from heat and let the relish cool for about 10 minutes.
Transfer the relish into sterilized glass jars, leaving about 1/2 inch of headspace. Let cool completely at room temperature before sealing the jars with their lids.
Store the zucchini relish in the refrigerator for up to 1 month. Allow it to sit for at least 24 hours before using to let the flavors meld for the best taste.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6645 mg | 289% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 349.9 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2068 mg | 44% | |
*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.
