Zucchini Relish Canning Recipe
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Zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.
In this recipe, zucchini is combined with bell peppers, and onions for a sweet and slightly tart flavored relish that will dress up your hamburgers, hot dogs, sandwiches, and picnic salads.
If you’re like most gardeners, once summer arrives, you probably have an abundance of zucchini and summer squash coming out of your garden. You may even have many large fruit that seemed to show up overnight. This zucchini relish is the perfect way to use those overgrown zucchini.
Tips for Making Zucchini Relish
Turning that big harvest into zucchini relish is a great way to preserve it to enjoy all year long. Although you may be sick of zucchini now, you’ll be happy to open a jar of zucchini relish later to add flavor to sandwiches, topping to fish, and as a side dish to roasted meats to help balance the richness of the meal. Here are tips for making zucchini relish:
Any Variety of Summer Squash
Any type of summer squash can be used this recipe, including zucchini, yellow squash, crookneck, round zucchini, zepher, pattypan, or any combination. When selecting summer squash for relish, choose firm fruit without soft spots, insect damage, or wrinkled skin.
Your Choice of Peppers
Any type of peppers can be used as long as the amount stays the same. I like mixing sweet yellow, orange, and red bell peppers to add a pop of color. 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.
Any Type of Onion
Any variety of bulb onion can be used in this recipe, including ones that taste sweet or pungent. Feel free to use red, white, yellow, and even sweet Spanish type, or Vidalia.
- Red have a mild flavor and are a great to use if you want a less oniony taste. The color will bleed after canning, and may add a pink hue to your relish.
- White have a pungent flavor that blends well with the other ingredients. The sharp onion flavor mellows as the relish marinates in the pickling brine.
- Yellow are a great all-purpose onion that tastes harsh raw, but mellows after pickling.
- Sweet are also a good choice to help balance the tartness of the vinegar.
Use Vinegar with 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.
Use Pickling Salt
Be sure to use pickling salt, also known as canning salt. Table salt contains iodine and anti-caking agents that can darken food and cause cloudiness and residue.
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. Keep the ingredient measurements the same to maintain the safety of this canning recipe, but feel free to mix and match the types of summer squash, onions, and peppers to add slightly different flavors and colors.
If you are new to canning or haven’t canned in a while, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation website. A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making and canning zucchini relish:
Step 1: Gather Your Kitchen 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
The ratio of ingredients is important to maintain the proper balance of acid in this canning recipe. Wash, prep, and chop each vegetable first, and then measure with a measuring cup. Chop all vegetables into the same sized pieces, using a food processor or knife. This will ensure you have the correct proportions.
- Zucchini: Wash the zucchini 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. Cut the zucchini in half lengthwise and scoop out the seeds. Chop and add to a measuring cup until you reach the required amount. Add the chopped zucchini to a large prep bowl.
- Peppers: Wash the peppers well. Cut them in half and remove the stems and seeds. Chop, measure, and add the peppers to the bowl.
- Onions: Peel, trim ends, 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 canning salt over the vegetables, and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.
Step 4: Prepare the Canning Equipment
Once the vegetables 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. Set lids and bands aside until you are ready to use them.
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 hot until you are ready to fill them.
Step 5: Make the Relish Brine
Drain and rinse the zucchini mixture well with cold water to remove the extra salt.
Add the sugar, celery seed, mustard seed, and vinegar to a large stockpot. Bring the pot to a simmer, and then add the rinsed vegetables to the pot. Stir to combine and simmer (180˚F) for 10 minutes.
Step 6: Can the Relish
Spread a dry kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay 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.
Adjust the water level so it is covering the jars by two-inches, cover the canner, bring it to a boil, and process the jars in a boiling-water canner for the times indicated in the recipe below.
Once processing time is complete, remove the jars, and let them cool undisturbed for 12 to 24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal, and use up within a week.
Wash the jars with warm soapy water, dry, label and date the jars, and store in a cool, dark location for 12 to 18 months. Wait several weeks for the relish to develop its flavor before opening a jar.
Zucchini Relish Canning Recipe
Ingredients
- 4 cups chopped zucchini
- 2 cups chopped bell peppers
- 2 cups chopped onions
- 1/8 cup pickling salt
- 3 1/2 cups cane sugar
- 1 tablespoon celery seed
- 2 teaspoons yellow mustard seed
- 2 cups apple cider vinegar 5% acidity
Instructions
Prepare the Vegetables:
- Add the chopped zucchini, peppers, and onions to a large bowl.
- Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.
Prepare your Canning Equipment:
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
Make the Brine:
- Drain the vegetables and rinse well to remove the extra salt.
- Add the sugar, celery seed, mustard seed, and vinegar to a large pot. Bring the pot to a simmer (180˚F) and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.
Can the Zucchini Relish:
- Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Use the canning funnel and ladle to fill the jar with hot relish, leaving 1/2-inch headspace.
- Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
- Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
- When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.
- Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
- Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place for 12 to 18 months. Allow at least 3 to 4 weeks for the relish to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 8 half pints.
Notes
Nutrition
This recipe was originally published August 23, 2009. It has been reviewed and updated with new photos and additional information.
You May Also Like:
- Other Ways to Preserve Zucchini
- Bread and Butter Pickles Canning Recipe
- Sweet Cucumber Relish Canning Recipe
Good planning is key to a successful vegetable garden
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
I have prepared over 40+ cups of shredded zucchini. Plus the peppers, a couple shredded carrots for color and the onions. After adding 1/4 cup pickling salt on the first 20 cups of zucchini, it started sweating the veg mix. As I added the remaining shredded and chopped vegetables, there was a lot of brine already to stir the added vegetables to. I did add another 1/4 cup coarse salt after adding all the vegetables, I am wondering if it necessary to add the remainder of the salt to equal the proportions my 10 cup zucchini recipe calls for in order to be safe. It calls for 1/4 cup salt to 10 cups zucchini.
Elizabeth, I think you are good with the amount of salt. As long as the moisture is coming out of the vegetables, you don’t need to add more. Just be sure to rinse well to remove all the extra.
can you substitute the sugar for Allouse or Monkfruit sweetener?
Sheril, Unfortunately, there are no tested recipes that use allouse or monkfruit sweetener. So it is unknown if there are safety or quality issues. The sugar in this recipe is for flavor, you could omit it when canning, and sweeten to taste after opening the jar.
I am VERY excited to make zucchini relish so that I have a few other methods to preserve my harvest. It might be a silly question, but is this a sweet relish or more of a savory/dill relish?
Christina, This recipe is a sweet relish. There is a good amount of sugar and no dill.
Hi 🙂 I made this last year and we loved it. It came out great. I just did it again and I am done canning but it looks like there is a lot more liquid in this batch ? I see above you indicate liquid is okay and each batch is different but is that true for even after I have canned them? Thank you!
Katie
Katie, Yes, sometimes there is more liquid after canning. As long as you followed the recipe, your jars are fine. You can drain off the extra liquid after opening the jar at serving time.
most canning recipes use whit vinegar. i noticed this uses apple cider vinegar is that correct?
Dawn, In canning recipes, you can safely swap out the type of vinegar used in canning recipes as long as they contain 5 percent acetic acid. This recipe uses apple cider vinegar, but you can use white vinegar if you want.
Can you please define chopping the vegetables? How big should you cut them? Would a food processor work?
Corey, For this recipe, chop the vegetables into ¼-inch or smaller pieces. The important part is all the vegetables should be chopped the same size so the ratio remains the same. They can be diced into ¼-inch cubes for a chunkier relish, or chopped or shredded into smaller pieces using a food processor.
To chop using a food processor, cut the vegetables into 1-inch pieces, place them in the food processor bowl, and then pulse 3 to 4 times to chop the vegetables into about ¼-inch or slightly smaller pieces. Measure the vegetables after chopping.
I had a lot of liquid left in my pot after ladling into jars Is that normal. I doubled recipe and only got 4 1/2 pints. I hope it turns out.
Amy, Yes, extra liquid is ok. I have made this recipe a lot and it comes out different every time. It all depends on the size of your pieces and the amount of moisture in the zucchini. As long as everything is submerged in the vinegar brine, it will be ok.
I made this recipe. It made 19 half pints. I changed it slightly. I doubled it. I used 9 cups of zucchini and 3 cups of peppers because that is what I had. I used mixed pickling spices not yellow mustard, added a touch of ginger. I added 3 tiny cucumbers because I had them and added them to the cups of peppers totally 3 cups before mentioned. I tasted it in the bowl. It is fantastic. I will definitely be making this again. Thank you so much!!!
Holly, I am glad you enjoyed the recipe, but please understand that canning recipes are formulated and scientifically tested to be sure they are safe for home canning. You are safe to exchange dried spices, but changing the ingredients can affect the pH and may make your jars unsafe. That said, the changes you made are ok for this particular recipe, and your jars are safe to consume.
Can white granulated sugar be used instead of cane sugar and if so would amount of sugar be the same as cane sugar (3 1/2 cups)
Robert, Yes, you can use white granulated sugar.
I made this recipe today. It is totally easy. I had fun making this. I added some turmeric to mine and I was pleasantly pleased with the taste. This is a very good way to use up zucchini. I also used green pepper, red pepper and orange pepper. It is so pretty after being canned.
Thank you!
Diane
The picture for the zucchini relish shows pint jars but the recipe is for half-pints. I want to do the same, use pints but information was not given as to how long to process. I would also like to double Ball’s recipe. Are either feasible?
Gloria, Yes, you can double the recipe. For pint sized jars increase the processing time to 15 minutes (adjust for altitude). Headspace remains the same.
This recipe was originally published using pint-sized jars based on the zucchini relish recipe in the Ball Complete Book of Home Preserving. It was adjusted to half-pints because many found it difficult to use up such a large jar of relish once opened.