Sweet Zucchini Relish Canning Recipe

This classic zucchini relish is a great way to preserve extra garden zucchini. Sweet, tangy, and perfect for hot dogs, burgers, and sandwiches. Turn fresh zucchini into a delicious sweet relish with this safe water bath canning recipe.

Zucchini relish is a great way to preserve an abundance of summer zucchini from your vegetable garden. This classic sweet relish is made with zucchini, onions, and bell peppers and has a slightly tangy flavor that goes perfectly with hamburgers, hot dogs, sandwiches, and picnic salads.

If you’re like most gardeners, once summer arrives, you probably have more zucchini than you know what to do with. Maybe a few large ones even appeared overnight! This zucchini relish recipe is the perfect way to use those oversized zucchini and enjoy them all year long.

I’ve been making this relish every summer for years, and it’s one of the easiest ways to turn extra zucchini into something useful and delicious. If you prefer a version with a little heat, try my Spicy Zucchini Relish with Horseradish, another tasty way to preserve your summer harvest.

Why You’ll Love This Zucchini Relish

• A great way to use up large or oversized zucchini
• Sweet, mild, and family-friendly flavor
• Simple water bath canning recipe
• Keeps up to 18 months in the pantry
• Versatile: delicious on sandwiches, burgers, sausages, and more
• Tested safe recipe based on the Ball Blue Book Guide to Preserving

About the Ingredients

Here is an overview of the ingredients you will need to make about 8 half-pints of this sweet zucchini relish canning recipe:

Zucchini or Summer Squash

You will need about 1 1/4 to 1 1/2 pounds (about 2 to 3 small zucchini or 1 medium-large) zucchini to yield 4 cups of chopped zucchini. Any type of summer squash can be used in this recipe, including green zucchini, yellow squash, crookneck, zephyr, or pattypan. Choose firm fruit without soft spots, insect damage, or wrinkled skin.

Bell Peppers

You will need about 3/4 pound of peppers for this recipe, or about 2 medium bell peppers. I like mixing a green bell pepper and a red bell pepper to add a pop of color. You can use any type of pepper in this recipe, sweet or hot. Feel free to spice up the relish by adding a few hot peppers to the mix (Wear gloves when handling hot peppers so you don’t burn your hands). But, keep the total amount the same for safe canning.

Onions

You will need about 3/4 pound of onions (2 medium onions) to yield 2 cups of chopped onions. Choose any variety of bulb onion. All work well and will slightly change the flavor of the relish:

• Red onions add a mild flavor and will tint the relish slightly pink after canning
• White onions have a sharper flavor that mellows during processing
• Yellow onions are a reliable all-purpose option
• Sweet onions add natural sweetness and balance the vinegar

Pickling Salt

Pickling or canning salt is pure salt without additives. Table salt contains anti-caking agents and iodine, which can cause cloudiness and off-flavors in home-canned foods. For best results, always use pickling salt in relish and pickle recipes.

Vinegar (5% Acidity)

When pickling, use commercial vinegar with at least 5% acidity. The most common types used for canning are apple cider and distilled white vinegar:

• Apple cider vinegar is made from fermented apples and adds a slightly sweet apple flavor to pickled foods, but it will slightly darken the vegetables.
• White vinegar is clear vinegar made by distilling corn and rye. The flavor is sharper than apple cider vinegar. Choose an organic brand to avoid genetically modified corn.

Sugar

Sugar balances the sharpness of the vinegar and gives this relish its classic sweet and tangy flavor.

Mustard Seed and Celery Seed

These spices give the relish its familiar old-fashioned taste. Celery seed adds savory depth, while mustard seed adds a mild pickled flavor without overpowering.

Safe Ingredient Adjustments

If you’d like to adjust the flavors slightly, you can safely swap some ingredients in this recipe as long as you keep the total amount of vegetables and vinegar the same.

For more details on what you can and can’t change in relish recipes, see this guide:
How to Modify Pickle and Relish Canning Recipes Safely.

Measure the Vegetables After Chopping

This recipe calls for chopped vegetables. This means you will prepare and chop your vegetables as described in the recipe and then measure using measuring cups. Prepare the vegetables one at a time. Pulse the vegetables in food processor to chop, and add to a measuring cup as you go until you reach the required amount for the recipe.

Steps for Making Zucchini Relish

This simple zucchini relish recipe is from the Ball Blue Book Guide to Preserving and is a reliable way to preserve zucchini using a water bath canner.

If you are new to canning or haven’t canned in a while, you may find it helpful to review the basics before getting started: Water Bath Canning for Beginners.

To make your canning day easier, I also have a free Home Canning Checklist you can print and use to stay organized. It includes safety reminders, prep steps, and space to track your batches. Get it here:

You can find the complete printable recipe at the bottom of this article, but here are the general step-by-step instructions for making and canning zucchini relish:

Step 1: Gather Your Kitchen and Canning Equipment

You’ll need:

• Food Processor or knife and cutting board
• Measuring cups
• Water bath canner with canning rack
• 8 half pint canning jars
• Canning lids and bands (new lids, bands can be reused)
• Canning tools: canning ladle, funnel, and bubble popper
• Plus basic kitchen supplies such as large prep bowls, large pot, large spoon, large colander, and clean kitchen towels.

Step 2: Prepare the Vegetables

This recipe calls for chopped vegetables. This means you will prepare and chop your vegetables as described in the recipe, then measure them using measuring cups.

Wash, trim, and chop each vegetable one at a time, measuring after chopping to ensure the correct proportions for safe canning. The ratio of vegetables to vinegar is important in relish recipes to maintain proper acidity, so measure carefully.

You can finely chop the vegetables by hand using a sharp knife, or pulse them in a food processor for faster preparation. Just be sure to chop everything into uniform pieces for even texture in the finished relish.

Zucchini

You will need about 1 medium to large zucchini. Wash well to remove any residue and soil. Trim and discard a 1/4-inch slice from both ends of the zucchini. The blossoms contain an enzyme that can cause soft pickles, so it is important to remove this.

If you are using large, overgrown zucchini, cut the zucchini in half lengthwise and scoop out the spongy seed cavity before chopping. If the skin is tough, peel it to avoid adding a chewy texture to the relish.

Chop and measure using a measuring cup as you go, then add 4 cups of chopped zucchini to a large prep bowl.

Peppers

About 2 medium bell peppers will give you 2 cups of chopped peppers. Wash the peppers well, then cut them in half and remove the stems, ribs, and seeds. Chop, measure, and add 2 cups of chopped peppers to the bowl.

Onions

About 2 medium onions will yield 2 cups of chopped onions. Peel the onions, and chop, measure, and add to the bowl.

Step 3: Soak the Vegetables in Salted Ice Water

Soaking the vegetables in salted ice water for several hours helps the texture and flavor of your finished relish.

Sprinkle pickling salt over the vegetables and mix well. Cover with crushed ice or ice cubes and enough cold water to cover. Let it stand at room temperature for 2 hours, or refrigerate overnight.

Step 4: Prepare the Canning Equipment

When the vegetables are almost finished soaking, prepare the jars, set up the canner, and organize your work area.

Wash your canning jars, lids and bands, and canning tools with warm, soapy water and rinse well. Look the jars over carefully, and eliminate any with chips and cracks. Pay special attention to the rims of the jars. Minor chips can prevent the lids from sealing. 

Place the canner on the stove and insert the canning rack. Set the jars in the canner, add water to cover, and simmer (180˚F) for 10 minutes. Keep warm until you are ready to fill them.

Step 5: Make the Sweet Relish Brine

Drain the vegetables in a colander and rinse well under cold water to remove excess salt. Then use your hands to press out as much liquid as you can.

In a large pot, combine the sugar, celery seed, mustard seed, and vinegar. Bring it to a simmer over medium heat. Add the drained zucchini mixture and stir to combine. Continue simmering for 10 minutes and keep hot as you fill your jars.

Step 6: Fill the Jars

Spread a dry kitchen towel on the counter. Use the jar lifter to remove a warm jar from the canner, drain it, and place it on the towel. Keep the remaining jars in the canner to keep them warm.

Place the canning funnel on the jar, and ladle the hot relish into the jar while leaving 1/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Adjust the headspace again if needed.

Wipe the rim with a damp towel to remove residue. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.

Step 7: Process in a Water Bath Canner

Adjust the water level so the jars are covered by two inches of water, cover the canner, and bring it to a rolling boil over medium-high heat. Once the water boils vigorously, set a timer and process the jars in a boiling-water canner for the times indicated in the recipe below.

Step 8: Cool and Store

Once the processing time is complete, turn off the heat and remove the canner lid. Let the jars rest in the hot water for about 5 minutes so the pressure inside the jars can stabilize.

Lay a clean towel on the counter. Using a jar lifter, carefully lift the hot jars straight up out of the canner and place them on the towel. Leave space between the jars to allow air to circulate as they cool. Do not tighten the bands or disturb the lids while the jars are sealing. Let them cool at room temperature for 12 to 24 hours.

After the jars have cooled, check the seals by pressing the center of each lid. A sealed lid will feel firm and will not flex up and down. Place any unsealed jars in the refrigerator and use them within a month. Remove the screw bands, wash the jars to remove any sticky residue, and label and date them.

Store sealed jars in a cool, dark place and use within 12 to 18 months for best quality. For the best flavor, allow the relish to develop flavor for 2 to 4 weeks before opening a jar. Once opened, store in the refrigerator, and use within a month.

Ways to Use Sweet Zucchini Relish

Sweet zucchini relish is more than just a hot dog topper. Here are some easy and delicious ways to enjoy it:

• Spoon over burgers, hot dogs, sausages, or brats
• Stir into tuna salad, chicken salad, or egg salad for extra flavor
• Mix with mayonnaise for a homemade tartar sauce for fish sticks
• Add to potato or macaroni salad
• Serve with grilled meats or roasted vegetables
• Add to a charcuterie or snack board with cheese and crackers

Homemade sweet zucchini relish is a simple and easy way to make the most of an abundant garden harvest. A few jars in the pantry add a burst of garden-fresh flavor to meals all year long.

If you enjoy making your own condiments and preserving vegetables, you might also like these canning recipes:

• Spicy Zucchini Relish with Horseradish – a zesty version with a little kick
• Dill Cucumber Pickle Relish – crisp and tangy with classic dill flavor
• Sweet Summer Squash Relish – another great way to use extra squash
• Sweet Cucumber Relish – a traditional and mild condiment, perfect for hot dogs
• Looking for more ways to preserve zucchini? Check out this posts: Ways to Preserve Zucchini