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Zucchini Relish

I’ve mentioned it before, I have zucchini coming out of my ears. I plant the same amount of zucchini plants each summer for some reason this year we have an over abundance of zucchini. I can only grill or stuff so many before I get sick of it. I did make a new zucchini orange bread that is to die for that you must give a try.

I wanted to “think outside the box” and make something that would last until winter. I was looking through my canning book Sweet and Tart to get new ideas and I found a Zucchini Relish recipe. I thought it looked interesting, and pretty easy to make. If it didn’t turn out, no biggie! Well I was wrong…it did turn out and it’s AMAZING!!!

sweet and tart

This zucchini relish is perfect as a topping on burgers, hot dogs, sausages and even barbecue pulled chicken or pork. It has a little spice to it, but not too much and tons of flavor. Here is the original recipe I used from Sweet and Tart. I did have a ton of juice left so next time I’d double the amount of zucchini I use. At the time I was also pickling cucumbers so I used some of the juice for those pickles which you could do as well. I also think summer squash would be a good choice for this relish if you are trying to use up that. Just be sure to get all the seeds out of the squash before shredding. zucchini relish

Zucchini Relish
Prep time: 
Cook time: 
Total time: 
  • 3½ cups Apple Cider Vinegar
  • 3 pounds of zucchini seeded and shredded (no need to squeeze out water)
  • 1 cup water
  • 1 cup sugar (I used raw)
  • 2 tablespoons kosher salt
  • 1 tablespoon yellow mustard seed
  • 1 tablespoon brown mustard seed
  • 1 tablespoon chili flakes
  • ½ tablespoon celery seed
  1. Shred all the zucchini. No need to squeeze out the water
  2. In a large saucepan add water, cider, salt, mustard seeds, chili flakes and celery seed. Bring to a boil
  3. Add shredded zucchini and then lower heat and simmer for about 7 minutes
  4. Using a slotted spoon pack zucchini in pint canning jars then add the liquid until it's about ½ inch from the top
  5. seal the canning jars and process for 10 minutes.
  6. Makes about 6 pints

zucchini relish with pulled pork

If you are unsure of how the canning process works then you can check out my pickling recipe which gives you the low down. I plan on making a ton of this relish to use for our family throughout the rest of year and to hand out as gifts. Who doesn’t love homemade gifts?


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2 Responses to Zucchini Relish

  1. Devon Weaver July 25, 2016 at 8:28 am #

    Looks good! We have a PILE (no, MOUNTAIN) of zucchini to use up and I am saving recipes left and right!!

  2. Deborah Davis August 2, 2016 at 1:39 pm #

    I hope to try this yummy recipe! Thank you for sharing your Zucchini Relish with us at the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing.

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