Sweet and Snappy Zucchini Relish - Small Batch

"This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too."
photo by ChicPeaz photo by ChicPeaz
photo by ChicPeaz
Ready In:
1hr 40mins
4 half pints




  • Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
  • Drain through a sieve, rinse and drain again, pressing out excess water.
  • Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
  • Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
  • Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
  • Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.

Questions & Replies

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  1. sprksng
    Love this recipe. I did want some extra heat so I doubled the red pepper flakes. I also didn't have a red bell pepper so I substituted in banana peppers. Very tasty and super easy for a beginner. I'm making another batch and using cayenne peppers in place of the red bell pepper, my husband likes a lot of heat.
  2. CanadianFarmgal
    Very, very good and simple. Need to quadruple it the next time, it’s so good. I like a spicy bite so I’m going to double the hot pepper mix. Hint, don’t get rid of all the juice out of the veg as a juicy relish is far more appetizing than a dried out one. You’re welcome.
  3. velorutionista
    Really simple relish, chopped everything up in my food processor. It's a little sweeter and a little heavy on the turmeric for my tastes--I think my next iteration will be half the turmeric and double the red pepper flakes for more zip.
  4. visittime
    This is the first relish I have ever made. It was easy and turned out to be delicious! Our Southern family has always enjoyed zucchini relish served on home cooked greens such as collards and turnip greens. This relish has a nice balance of sweet and spicy.
  5. Christine P.
    This zucchini relish delivers as promised. In prepping the veggies, I rinsed and squeezed the zucchini as directed but maybe I squeezed too much liquid out. Toward the end of cooking, after adding the cornstarch, my relish mixture started to dry out. I wanted to panic but instead, I added a little bit of water at a time until the relish looked like what I thought should be the right consistency. No harm done to the mixture or the flavor; the relish is safely sealed and on my pantry shelf. This relish turned out just right; tasty and delicious. I love that it is a small batch recipe; very manageable for a novice canner like me. I'll make it again for sure.


My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.
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