Zucchini Relish

"Delicious! Once you've tried this, you won't be buying pickle relish anymore!"
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by mimz33 photo by mimz33
photo by sueavant photo by sueavant
photo by Rita1652 photo by Rita1652
Ready In:
8-9 16 oz canning jars




  • SOAK.
  • Grate zucchini in food processor, along with onion and bell peppers.
  • Mix salt in with vegetables in large plastic bowl.
  • Let stand overnight.
  • Next morning, rinse thoroughly in a large strainer and drain well.
  • MIX.
  • Place shredded vegetables in large heavy pan and add remaining ingredients.
  • Mix well and boil for 30 minutes.
  • Pack and seal in hot sterilized jars.

Questions & Replies

  1. After filling zucheni into sterilized jars...do you just seal mason jars with lids like with jams or do you need to boil in a hotwater bath.?
  2. How do you measure 10 cups of zucchini or 3 cups of onions before you process them?
  3. How many jars (and what size) does this recipe make?
  4. Do you refrigerate when the veggies stand overnight or on the counter? Thanks!
  5. do you peel the zuchinni?


  1. Having never made home made relish before let alone zucchini relish, I am totally excited to say that this was a total success! It is very, very tasty! <br/>I had a devil of a time finding Turmeric in my area, but finally found some. I didn't use as much sugar as the recipe called for and I am glad I didn't because it came out perfectly. It would have been way to sweet with all three cups. I used 1 cup of Splenda brand sweetener and 1 1/4 cups regular sugar. Everything else stayed the same. I also didn't make it to 8 jars, I did manage to get a beautiful five jars. Oh, and under the advise of my sister, who is sort of a canning guru, I water bathed it for six minutes just as a precaution. <br/>Anyone wanting to dive into canning and try a great relish recipe should definitely try this one. Very easy and great flavor. I doubt I will ever use store bought relish again.<br/>Thank you so much for this recipe!!!
  2. This was my first try at relish, mostly because I am overwhelmed with zucchini from my garden. This was easy to make and my husband said it is the best relish he has ever tasted. Will be selling it at the farmers market. Want to try making a batch with a little zest...anyone tried this recipe with jalapenos?
  3. I have made zucchini relish for many years and have always used cider vineger. The taste is a lot better. I never put more than 4 cups of sugar per 10 cups of zucchini. Just sayin cider vinegar works very well. Thank you.
  4. I have made zucchini relish for years. I take a cheese cloth and squeeze out all the extra water. I also add jalapeno's which we run through the food processor. It gives it a little extra kick
  5. Yum, yum, yum. Real easy and should make a beautiful addition to my Christmas baskets! I made only 1/3 of the recipe and subed in some yellow summer squash for some of the zucchini -- just because it's what I have. But it made a pretty little package, I think. Thanks for sharing.


  1. This is an excellent relish.. very popular with the teenagers. I doubled the recipe but was two cups of zucchini short, so I made up the balance with oversized gherkins too big for pickling. I also substituted half celery salt and half fennel seeds for the celery seed as I didn't have any. Made it a very tangy relish with a lovely bright flavour. Am now fiddling with the ingredients on a second batch, hehehe thankyou! Allie :)


My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!
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