If you’re dealing with an overabundance of garden zucchini and thinking, ‘what am I even supposed to do with all this?‘…this recipe is for you. This sweet, tangy, slightly spicy Zucchini Relish is one of my favorite ways to use up extra zucchini and stock the pantry with something homemade and super useful. I know water bath canning sounds a little intimidating, but I promise it’s easier than it looks and totally worth it. A few simple ingredients, a little prep work, and some patience, and you’ve got a shelf-stable, budget-friendly condiment that tastes amazing on everything from hot dogs to sandwiches.
This recipe makes a lot (about 10 cups total), so it’s great for stocking your pantry or sharing with friends. It starts with simple ingredients like zucchini, onion, jalapeño, and bell pepper, and then I cook it all down in a sweet and tangy apple cider vinegar brine with a few seasonings for extra flavor and color.
But if you’re new to canning, don’t worry! I’ve included a full breakdown of water bath canning tips to walk you through it step by step below. I’ve also added fridge and freezer instructions if you’re not ready to dive into canning just yet. However you store it, this spicy-sweet zucchini relish is incredibly easy and absolutely worth making.
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Gather all of your ingredients.
Prep the veggies: Using the large holes on a box grater (or a food processor with a hole blade attachment), grate 2 zucchini, 1 large onion, 1 jalapeño, and 1 red bell pepper. I like to lay down a piece of parchment paper to make clean-up easy. After you’ve grated each vegetable, place them into a colander.
Drain the veggies: Place all the grated veggies into a colander after grating and add ½ Tbsp salt.
Now toss to combine the veggies with the salt. Place the colander over a plate or bowl and allow the veggies to drain for 30 minutes.
After 30 minutes, squeeze out the excess liquid using your hands.
Make the brine: Add 2 cups apple cider vinegar, 1 cup sugar, ½ tsp turmeric, ½ tsp black pepper, and 1 bay leaf to a medium pot and bring to the boil.
Once boiling, add the grated and drained veggies and simmer for 15 minutes. Remove the pot from the heat and allow the mixture to cool for 15 minutes.
Can the relish: Clean and sterilize your canning jars (you can either run them through the dishwasher on high heat or submerge them in boiling water for 10-15 minutes and let them air dry). Remove the bay leaf from the zucchini mixture. Spoon the relish into the cleaned and sanitized jars, leaving a ¼ to ½ inch gap at the top.
Use a butter knife or chopsticks to remove any air bubbles from the liquid. Wipe the jars down and screw on the lids.
Now place a rack in the bottom of a large (7qt) pot. I didn’t have a rack, so I used spare jar lids, but you can also use a tea towel. Fill the pot halfway with water and bring it to a boil.
When the water is boiled, carefully lower the jars into the water (wear oven mitts or use tongs to be safe!) Make sure there’s about 1 inch between the jars in the water.
There should also be at least ½-inch to 1-inch of water covering the jars, so add more water if needed. Bring the water back up to a full boil, cover the pot, and let the relish cook for 30 minutes. The water needs to remain at a full boil for the whole cooking process.
Remove the jars: Use a jar lifter or kitchen tongs (I wrap rubber bands around the tongs to get a better grip on the jars) to carefully lift the jars out of the water. Place them on a towel.
Let it cool: Allow your jarred zucchini relish to cool completely for 12-24 hours at room temperature. Don’t move them around or touch them as they cool. Once cooled, check to make sure the lid is sealed fully by pressing the center of the lid; it should feel pressed down and not flex to your touch. If the lid hasn’t sealed properly, you can either use the unsealed jars first, refrigerate them right away, or reprocess them again in the hot water.
Label and date the properly sealed jars and store them in a cool, dark place for a year.
Zucchini is the star here, but this relish works great with other veggies too. Feel free to add in carrots, cabbage, cucumbers, or yellow squash with your zucchini. Just follow the same prep method and process them in the water bath as directed. This water bath canning method also works perfectly with our tomato relish, so if your garden’s overflowing, it’s a great time to make both!
You can also add other spices to the canning liquid, like celery seeds, mustard seeds, cloves, crushed red pepper, or cinnamon. AVOID fresh herbs because they can affect the pH and create botulism. Canning with fresh garlic is also not recommended due to the risk of botulism.
I love piling this easy zucchini relish onto hot dogs, chicken burgers, and sandwiches, but that’s just the start. It’s great with eggs (try it in deviled eggs!), stirred into Southern potato salad, or on a cheese board for your next gathering. You can also spoon it over grilled honey lime chicken, baked fish, or eat it straight from the jar!! It’s seriously versatile and makes a great little gift for friends and family, too.
After labeling and dating your jars, store your homemade zucchini relish in a cool, dark, dry place like a pantry or cupboard. It should last up to a year when properly water bath canned. Once opened, I keep mine in the fridge and use it within 2 to 3 weeks.
Want to freeze it instead? Spoon the cooled relish into a freezer-safe container, leaving about an inch of space at the top for expansion. The texture will soften after freezing, but the flavor still holds up. When you’re ready to use it, let it thaw in the fridge.
And one more thing: if in doubt, throw it out. If the container is bulging or misshapen, that indicates gas buildup, possibly due to microbial growth. Also, if the jars are leaking, rusting, dented, or the relish looks off in any way (slimy, foamy, discolored, or just smells funky), it’s safest to toss it. Food safety always comes first.
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