I made this zucchini relish because the garden was overflowing, but now I make it because I can’t stop eating it straight from the jar. It’s sweet and tangy, just the right kind of crunchy, with a flicker of heat from red pepper flakes and a whisper of warmth from nutmeg.
A spoonful tastes like summer nostalgia and backyard cookouts. But it’s more than that... it’s spoon-worthy, addictive, the kind of preserve you secretly hope no one else in the house notices so you can keep the whole stash for yourself.
Why You'll Love This Zucchini Relish
It's the perfect way to use garden excess.
Sweet and tangy with a little crunch.
No weird additives, just pantry staples.
Can be water bath canned or stored in the fridge.
Makes great gifts or winter pantry treats.
Best Zucchini for Relish
For relish that holds its texture and doesn't turn to mush, opt for small to medium zucchini about 6–8 inches long. These have tender skin, fewer seeds, and a firmer texture that holds up well to grating and simmering.
Avoid overgrown garden giants (you know the ones). They’re watery, seedy, and often bitter, which can throw off the flavor and consistency of your finished relish.
💡 Tip: If you're using a larger zucchini, scoop out the spongy center and seeds before grating.
Ingredients
- Zucchini (green or yellow)
- Onions
- Bell peppers
- Sugar
- Vinegar
- Celery seed, mustard seed, nutmeg, & red pepper flakes
- Turmeric for that classic look
How to Make Zucchini Relish (step-by-step)
Prep the Veggies. Grate the zucchini using the coarse side of a box grater and place it in a large bowl. Sprinkle with salt, stir to combine, and let it sit for 2–3 hours to draw out excess moisture.
While the zucchini is resting, finely chop the bell peppers and onions and set them aside.
Drain & Rinse. Once the zucchini has finished resting, rinse it well in a colander and squeeze out as much liquid as you can. This step is key... too much moisture = runny relish.
Simmer the Relish. Add the drained zucchini, chopped peppers, and onions to a large pot along with the vinegar, sugar, and spices. Bring it to a boil, then reduce the heat and simmer for about 30 minutes, stirring occasionally.
Jar It Up. Ladle the hot relish into clean, hot jars, leaving ½ inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude).
Cool & Store. Let jars cool completely on a towel-lined counter. Once sealed, store in a cool dark place. Any unsealed jars can go straight into the fridge.
Tips for Perfect Zucchini Relish
Don’t skip the salt & rest. This step helps draw out water from the zucchini so your relish isn’t soggy or diluted. It’s worth the wait.
Use colorful peppers. A mix of red, yellow, and green adds visual pop and a more complex flavor. All green still works, it just won’t be as pretty.
Grate vs. Chop. I like a fine grate for a smoother relish, but you can pulse the veggies in a food processor for a chunkier texture if that’s your thing.
Taste before canning. Want it tangier? Add more vinegar. Sweeter? A touch more sugar. Make it yours.
Clean and heat those jars. Always start with clean, hot jars. Even though we’re water bath canning, this step helps reduce contamination and ensure a solid seal.
Let it mellow. Like most canned goods, this relish gets better after a few weeks. The flavors deepen and mellow beautifully.
Storage Tips
Once opened, jars of zucchini relish should be kept in the refrigerator and used within 2–3 months for best flavor and texture. Always use a clean utensil to scoop it out... no double-dipping if you want it to last!
Serving Suggestions
This relish isn’t just for hot dogs. Try it:
- On smash burgers or bratwursts
- Swirled into egg salad or deviled eggs
- Added to tuna or chicken salad
- Slathered on a grilled cheese or turkey sandwich
- As a zippy topper for charcuterie boards
Tools I Love for this Recipe
🔗 Box grater (or food processor)
🔗 Large pot
🔗 Water bath canner (or stockpot & rack)
🔗 Canning jars & lids
More Pantry Magic You Might Love
- Canning Tomatillo Salsa (Easy Roasted Salsa Verde)
- Canning Peaches (how to easily can peaches at home)
📘 Want more tried-and-true canning recipes?
My Seasons in a Jar guide is full of recipes, seasonal inspiration, and old-world preserving wisdom.
👉 Check it out here »
📖 Recipe
Sweet Zucchini Relish
This classic sweet zucchini relish is the perfect way to use up an abundance of summer squash. Tangy, a little crunchy, and full of bright flavor, it’s perfect on burgers, hot dogs, tuna salad, or straight from the jar. It’s easy to make, easy to can, and even easier to love.
Ingredients
- 10 cups zucchini, grated (about 4–5 medium)
- 3 cups onion, finely chopped
- 2–3 bell peppers, finely chopped (red, green, or a mix)
- ¼ cup salt (for draining)
- 2 ½ cups apple cider vinegar (5% acidity)
- 4 cups sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- ½ teaspoon red pepper flakes
- ½ teaspoon nutmeg
- 1 teaspoon turmeric
Instructions
- Prep the Veggies. Grate the zucchini using the coarse side of a box grater and place it in a large bowl. Sprinkle with salt, mix well, and let it sit for 2–3 hours to release excess moisture.
While the zucchini is resting, finely chop the bell peppers and onion and set them aside. - Rinse & Drain. Once the zucchini has finished resting, rinse it thoroughly in a colander and squeeze out as much liquid as possible. This helps prevent watery relish and gives a better texture.
- Cook the Relish. Add the drained zucchini, chopped peppers, and onion to a large pot along with the vinegar, sugar, and spices. Stir to combine, bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- Fill the Jars. Ladle hot relish into clean, hot jars, leaving ½ inch headspace. Wipe rims, apply lids and rings.
- Process. Process in a boiling water bath for 10 minutes (adjust for altitude as needed).
- Cool & Store. Let jars cool completely. Check seals and store in a cool, dark place.
Notes
Nutrition Information:
Yield:
96Serving Size:
1 TablespoonAmount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 297mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 1g
Nutrition information is automatically calculated using a third-party API and should be considered an estimate. Actual values may vary depending on ingredients used and portion sizes. Always use your best judgment and consult a professional if you need precise dietary information.
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