This easy homemade zucchini relish is a perfect way to use up extra zucchini from your garden! With a tangy flavor and a hint of sweetness, it’s great on hot dogs or burgers.
I love how simple this relish is to make. Just chop, mix, and let it sit while you enjoy the lovely smell wafting through your kitchen! You’ll feel like a canning pro! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this relish. If you’re short on zucchini, try mixing in grated carrots for a different flavor or texture.
Onions: Chopped onions add sweetness and depth. If you prefer a milder taste, consider using green onions or shallots instead.
Green Bell Peppers: They add color and crunch. You can substitute with red or yellow bell peppers for a sweeter taste, or even use banana peppers for some heat!
Sugar: While sugar balances the acidity, you can use honey or agave syrup as a substitute for a different sweetness profile. Adjust the amount based on your preference.
Vinegar: White vinegar provides a tangy kick. If you want a milder flavor, apple cider vinegar could be a lovely alternative!
How Do I Get the Perfect Consistency for My Relish?
Achieving the right thickness in relish is important for the best flavor and texture. The key is in the simmering process after combining your ingredients.
- First, after mixing the zucchini with salt, let it sit to draw out moisture. Draining is essential to prevent a watery relish.
- Once boiling over medium heat, keep stirring to avoid burning and help it thicken evenly.
- Simmer until you see a noticeable reduction in liquid; it should coat the back of a spoon.
Remember: a thick relish will solidify more as it cools, so don’t worry if it seems slightly runny while hot!
Easy Homemade Zucchini Relish Recipe for Canning
Ingredients You’ll Need:
For the Relish:
- 8 cups grated zucchini (about 5 medium zucchinis)
- 2 cups chopped onions
- 2 cups chopped green bell peppers
- 1/4 cup salt
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon turmeric powder
- 4 cups sugar
- 3 cups white vinegar (5% acidity)
How Much Time Will You Need?
This zucchini relish recipe takes about 2 hours and 30 minutes in total. You’ll need about 2 hours for preparation (to let the zucchini sit with salt), followed by 30-40 minutes for cooking and simmering the relish. Plus a little extra time for canning!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and grating the zucchinis. You can use a box grater or a food processor to quickly do this. In a large bowl, combine the grated zucchini, chopped onions, chopped green bell peppers, and salt. Mix everything well and let it stand for 2 hours to draw out moisture. After 2 hours, drain off the excess liquid.
2. Combine Ingredients:
In a large pot, mix the drained zucchini mixture with mustard seeds, celery seeds, turmeric, sugar, and white vinegar. Stir everything until it’s well combined.
3. Cook the Relish:
Turn the heat to medium and bring the mixture to a boil while stirring frequently to avoid sticking. Once boiling, reduce the heat and let it simmer uncovered for 30-40 minutes. Stir occasionally and cook until the relish thickens slightly. You want it to coat the back of a spoon.
4. Prepare for Canning:
While the relish is simmering, sterilize your canning jars and lids. Boil them in a pot of water for about 10 minutes. Once they’re ready, remove them carefully and let them dry.
5. Jar the Relish:
Once your relish is thickened, carefully ladle the hot mixture into the prepared jars. Leave about 1/2 inch of headspace at the top. Make sure not to overfill!
6. Seal the Jars:
Wipe the rims of the jars with a clean cloth to remove any residue. Place the seals on top and screw on the metal bands until they’re fingertip-tight. You don’t want them too tight, as the air needs to escape during processing!
7. Process the Jars:
Now it’s time to seal the jars! Process them in a boiling water bath for 10 minutes. Make sure the jars are completely submerged in water.
8. Cool and Check Seals:
Carefully remove the jars from the boiling water and let them cool on a clean towel or cooling rack. After 24 hours, check the seals by pressing down on the center of the lids; they should not flex up and down.
9. Store Your Relish:
Store your sealed jars in a cool, dark place. Once opened, refrigerate and enjoy your delicious homemade zucchini relish on sandwiches, hot dogs, or as a zesty condiment!
Happy Canning!
FAQ for Easy Homemade Zucchini Relish Recipe
Can I Use Yellow or Other Types of Squash Instead of Zucchini?
Absolutely! You can substitute yellow squash or any other summer squash you have on hand for the zucchini. Just keep in mind that the flavor and color will vary slightly.
How Long Does Canned Zucchini Relish Last?
When stored properly in a cool, dark place, sealed jars of zucchini relish can last for up to a year. Once opened, keep it refrigerated and consume within 2-3 weeks for the best quality.
Can I Reduce the Sugar in This Recipe?
Yes, you can adjust the amount of sugar to your taste, but it may affect the overall flavor and preservation of the relish. Aim to maintain at least some sugar for balance and to help with the canning process. If you’d like a less sweet option, consider using half the amount and adding a little extra vinegar to maintain acidity.
What If My Relish Is Too Watery After Cooking?
If your relish is too watery after simmering, continue to simmer it uncovered for a bit longer until some of the excess liquid evaporates. Stir frequently to avoid burning. You want a consistency that coats the back of a spoon! If it’s still not thickening, you can also mix in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) during the last few minutes of cooking to help thicken it up.
