Zucchini Relish

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This homemade Zucchini Relish is a great way to preserve fresh zucchini with onion, bell pepper, jalapeño, and a sweet-tangy brine.

Step-by-step photos can be seen below the recipe card.

Prep Time1

Cook Time45

Cool Time12

Total Time13 45

Course: condiment

Cuisine: American

Total Cost: $6.14 recipe / $0.08 serving

Servings: servings (~2 Tbsp per serving)

Author: Melissa Nolan

Ingredients

2 zucchini 1 lb., (3 cups grated) $1.48
1 large onion 415g (about 2 cups grated) $1.08
1 jalapeño 65g (1/3 cup grated) $0.23*
1 red bell pepper 300g (1 cup grated) $1.48
½ Tbsp salt $0.06
2 cups apple cider vinegar $1.13
1 cup granulated sugar $0.38
½ tsp turmeric $0.04
½ tsp black pepper freshly cracked, $0.08
1 bay leaf $0.18
water $0.00

Instructions

Gather and prepare all ingredients.
Lay down a piece of parchment paper for easy clean up. Using the large holes on a box grater (or food processor with a hole blade attachment), grate the zucchini, onion, jalapeno, and red bell pepper on the parchment. Transfer each vegetable into a colander after you grate it.
Toss the vegetables with salt and set the colander on a plate or in a bowl to drain for 30 minutes. Squeeze out the excess water.
After 30 minutes, add the apple cider vinegar, sugar, turmeric, pepper, and bay leaf into a medium pot. Bring to a boil and add the grated vegetables. Simmer the vegetables for 15 minutes, then let them cool for 15 minutes off the heat.
Clean and sterilize your canning jars.** Remove the bay leaf from the pot. Ladle in the zucchini relish with liquid, leaving ¼ to ½ inch from the top. Use a butter knife or chopsticks to remove any air bubbles. Wipe down the jars and screw on the lids.
Place a rack in the bottom of the large pot. If you do not have one, you can use extra jar lids or a tea towel. Fill the pot halfway with water and bring it to a boil.
Carefully lower the jars into the water using oven mitts or tongs. They should be about 1 inch apart. There should also be at least ½-inch to 1-inch of water covering the jars. Add more water if needed.
Bring the water to a full boil, cover the pot, and let it cook for 30 minutes. Keep the water on a full boil during the entire cooking process.
Using a jar lifter or tongs (you can wrap rubber bands around the tongs for a better grip on the jars), carefully lift out the jars and place them on a towel.
Let the jarred zucchini relish cool thoroughly for 12-24 hours at room temperature.*** Check to make sure that the lid is sealed fully. If it does not, you can reprocess the jars, use them first, or refrigerate them right away. Label and date the jars and store them in a cool, dark place for a year.

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Notes

*You can omit the jalapeño if you don't like spicy foods, or try removing the seeds.

**You can run the canning jars through your dishwasher on high heat to sanitize them. Alternatively, you can also sanitize your jars by submerging them in boiling water for 10-15 minutes, then allowing them to air dry.

***Do not force cool the jars. Let them come to room temperature over time. After the jars have cooled for 12-24 hours, check for a proper seal. The lid should be concave and not move when pressed.

Nutrition