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Homemade Sweet Tangy Zucchini Relish Recipe Perfect for Canning

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A vibrant, sweet, and tangy zucchini relish perfect for canning, preserving the summer harvest with a balance of flavors and a satisfying texture.

Ingredients

Scale
  • 6 cups grated zucchini (firm and fresh; medium-sized)
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 2 cups granulated sugar
  • 2 cups white vinegar (5% acidity)
  • 2 teaspoons salt (preferably pickling or kosher salt, no iodine)
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Grate the zucchini using a box grater or mandoline, then place it in a colander set over the sink. Sprinkle with 1 tablespoon of salt, toss gently, and let it drain for about 1 hour to remove excess moisture. Meanwhile, finely chop the onion and green bell pepper.
  2. After an hour, rinse the zucchini under cold water to remove excess salt, then squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
  3. In a large non-reactive pot, combine the drained zucchini, chopped onion, bell pepper, sugar, vinegar, the remaining salt, mustard seeds, celery seeds, turmeric, and red pepper flakes if using. Stir well to mix everything evenly.
  4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Stir frequently to prevent sticking and cook until the relish thickens slightly and the flavors meld, about 20-25 minutes.
  5. Ladle the hot relish into sterilized glass canning jars, leaving 1/2 inch headspace. Wipe jar rims clean, place lids on, and screw on rings finger-tight. Process jars in a boiling water bath canner for 15 minutes (adjust time if at high altitude). Remove jars and let them cool undisturbed for 12-24 hours.
  6. After cooling, check that lids have sealed properly (they should not flex when pressed). Label jars with date and store in a cool, dark place. Let the relish rest for at least 2 weeks for flavors to mellow before enjoying.

Notes

Salting and draining the zucchini is essential to remove excess water and prevent sogginess. Use vinegar with 5% acidity for safe preservation. Stir gently and frequently to avoid burning. Test jar seals after cooling. Let relish rest for at least 2 weeks for best flavor. For low-sugar option, reduce sugar but note it may affect preservation time.

Nutrition

Keywords: zucchini relish, sweet tangy relish, homemade relish, canning recipe, summer preserve, zucchini recipe, pickled relish

Find it online: https://spoonmira.com/homemade-sweet-tangy-zucchini-relish-recipe-perfect-for-canning/