Zucchini Relish Recipe

Name: Zucchini Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini (medium to large); 1 onion (medium to large); 1 bell pepper (any color, medium in size); 1 banana pepper (I used hot); 1 jalapeno; 1 tablespoon salt; ½ cup sugar; 1 cup water; 1 cup distilled vinegar (any flavor); 1 teaspoon mustard seeds; 1 teaspoon dried dill; 1 teaspoon turmeric; ½ teaspoon ground black pepper; canning salt (optional)

Servings: persons

2 zucchini (medium to large)
1 onion (medium to large)
1 bell pepper (any color, medium in size)
1 banana pepper (I used hot)
1 jalapeno
1 tablespoon salt
½ cup sugar
1 cup water
1 cup distilled vinegar (any flavor)
1 teaspoon mustard seeds
1 teaspoon dried dill
1 teaspoon turmeric
½ teaspoon ground black pepper
canning salt (optional)

1
Peel, seed and chop zucchini.
2
Seed and chop peppers.
3
Chop onion.
4
(I use my food processor to chop the veggies to a finer piece.
5
).
6
In large bowl mix zucchini, peppers, onions and 1 Tablespoon of salt.
7
Cover and Chill vegetables 6 hours or up to 1 day.
8
In a large colander, drain vegetables and rinse several times under cold water, draining well.
9
Put a large pot of water (about 2/3rds full of water) on stove and bring to boil.
10
In a different large stainless steel or enameled pot combine vegetables with remaining ingredients except canning salt and bring to a boil.
11
Reduce heat on veggies and simmer for about 10 minutes, stirring occasionally.
12
Heat lids in hot water bath for about 5 minutes in a small pan on stove.
13
Divide relish among hot, sterilized canning jars (I use the small jelly size.
14
This makes approximately 7-8 jars.
15
).
16
Add the canning salt to each jar of relish (about 1/2 tsp per jar), wipe rims of jars with clean dry towel.
17
Place hot lids (dry with towel) and rings on jars and screw in place.
18
Place jars in the large kettle of boiling water for approximately 15 minutes.
19
Remove jars from kettle on clean dry towel on the counter.
20
Carefully turn jars over on towel to help seal jars.
21
(This is optional, I've just found it helps the lids seal well.
22
).
23
When jars are cool, gently press center of lids to make sure it is sealed (doesn't indent/pop).
24
Write date on lids.
25
Relish should keep for several months in your pantry with sealed lids.
26
Store in refrigerator after opening.

146

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 zucchini (medium to large), 1 onion (medium to large), 1 bell pepper (any color, medium in size), 1 banana pepper (I used hot), and more.

Yes, Zucchini Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions