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.
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Recipe Information
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
Instructions
Wash and grate the zucchini and onion. Finely dice the red and green bell peppers.
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.
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.
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.
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.
Remove the pot from the heat. Carefully ladle the hot relish into sterilized jars, leaving about 1/4 inch of headspace.
Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure proper preservation.
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
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9289 mg | 404% | |
| Total Carbohydrate | 509.0 g | 185% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 471.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3178 mg | 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.
