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Easy Tangy Zucchini Relish

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A tangy, crunchy, and vibrant zucchini relish perfect for canning and preserving your summer harvest. This easy recipe uses simple ingredients and a foolproof five-step process to create a delicious relish that brightens up sandwiches, burgers, and more.

Ingredients

Scale
  • 6 cups finely chopped zucchini (about 6 medium zucchinis)
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 2 tablespoons pickling or kosher salt
  • 2 cups white vinegar (5% acidity)
  • 2 cups granulated sugar
  • 1 tablespoon mustard seeds (McCormick recommended)
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric

Instructions

  1. Rinse zucchinis, peppers, and onions thoroughly. Finely chop all veggies using a food processor or a sharp knife for uniform small pieces.
  2. Place the chopped zucchini, onions, and peppers into a large mixing bowl. Sprinkle 2 tablespoons of pickling salt over the top and stir well. Cover and let it sit for 30 minutes to draw out excess water and firm up the veggies.
  3. Pour the salted veggies into a colander and rinse under cold water to remove excess salt. Squeeze well to drain.
  4. In a large saucepan, combine the drained veggies, 2 cups white vinegar, 2 cups sugar, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and 1 teaspoon turmeric. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until the relish thickens slightly and becomes fragrant.
  5. Sterilize jars in boiling water. Using a jar funnel, ladle the hot relish into jars leaving 1/2 inch headspace. Wipe rims clean, place lids and rings on, and process in a boiling water bath for 10 minutes. Remove jars carefully and let cool undisturbed for 12-24 hours until sealed.

Notes

Do not skip the salting and rinsing step to keep the relish crisp. Use white vinegar with 5% acidity for safe canning. Simmer on medium-low heat to avoid mushy texture. Ensure jars and lids are sterilized and check for proper seals after processing. If relish is watery after cooking, simmer a few extra minutes to thicken.

Nutrition

Keywords: zucchini relish, canning recipe, tangy relish, summer harvest, easy relish, homemade relish, pickled relish, garden vegetables

Find it online: https://shimmersnack.com/easy-tangy-zucchini-relish-recipe-5-steps-for-perfect-canning/