Zucchini Pepper Relish
Brighten up your meals with this vibrant and tangy Zucchini Pepper Relish, a versatile condiment packed with garden-fresh flavors! Grated zucchini combines with a colorful medley of red and green bell peppers, sweet yellow onion, and a zesty blend of mustard seeds, celery seeds, and turmeric for an irresistible balance of sweet, savory, and spicy notes. This easy relish recipe is perfect for elevating burgers, hot dogs, sandwiches, or grilled meats, and it also makes a standout addition to cheese boards or charcuterie spreads. With a quick prep and simmering process, plus the option to store in the fridge or preserve through canning, this homemade zucchini relish is your new go-to for adding a burst of flavor to any dish.
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Recipe Information
Ingredients
- 4 cups (grated, unpeeled) zucchini
- 1 cup (finely diced) red bell pepper
- 1 cup (finely diced) green bell pepper
- 1 cup (finely diced) yellow onion
- 2 tablespoons kosher salt
- 1.5 cups white vinegar
- 1 cup granulated sugar
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoons turmeric powder
- 0.25 teaspoons crushed red pepper flakes
Instructions
Place the grated zucchini in a large bowl. Sprinkle the kosher salt evenly over the zucchini and stir to combine. Let the zucchini sit for 1 hour to draw out excess moisture.
After 1 hour, transfer the salted zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible, then set aside.
In a large heavy-bottomed pot, combine the diced red bell pepper, green bell pepper, yellow onion, white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, and red pepper flakes. Stir the mixture to dissolve the sugar.
Add the drained zucchini to the pot and stir to combine with the other ingredients.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium-low and simmer for 25-30 minutes, stirring occasionally, until the relish thickens slightly.
Remove the pot from the heat and let the relish cool slightly. If canning, proceed with sterilized jars and a water bath canning process. Otherwise, transfer the cooled relish to airtight containers and store in the refrigerator for up to 2 weeks.
Serve the zucchini pepper relish as a condiment for burgers, hot dogs, sandwiches, or grilled meats. It can also be used as an accompaniment to cheese platters or charcuterie.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9292 mg | 404% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 260.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2592 mg | 55% | |
*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.
