Zucchini relish is the perfect canning recipe to use up Monster Zucchini!
This recipe for Zucchini Relish is the perfect way to use up extra zucchini. Zucchini are without a doubt the most prolific vegetable in the garden. Think about it! The vegetable everybody wants to give you from their garden is ZUCCHINI SQUASH. And they almost never give you the nice small ones that are perfect for slicing and sautéing. Instead they give you bags of monster squash that are the size of a Louisville Slugger. This zucchini relish recipe uses those huge "monsters" perfectly. In fact, we like this relish so much I actually ask gardening friends for zucchini! You will too once you have a taste of this delicious condiment.
What do you use zucchini relish for?
You use zucchini relish for anything you would use pickle relish for'
- As a condiment to use on hot dogs, hamburgers, sandwiches, and sausage.
- Use it as an ingredient in Thousand Island Dressing.
- Add to mayonnaise to make a tartar sauce for fish and chips.
- Add it to potato salad, macaroni salad, chicken salad, or tuna salad.
- Add as a garnish for deviled eggs..
How long does homemade zucchini relish last?
If properly processed using the water bath canning method, it should last at least two years stored at room temperature. You can also make this as a refrigerator zucchini relish, which just means that you don't use the water bath canning procedure. Be sure you use clean jars and it will keep in your refrigerator for a month or two.
When life hands you monster zucchini, make zucchini relish!
Thank God for this relish recipe. It's that time of the year when the garden is bursting with zucchini, and the family is so sick of eating it that they turn "zucchini green" when they hear the word. Then you discover the "monster" squash that are the size of a baseball bat hidden under the leaves in your garden. What to do? When life hands you monster zucchini, make relish!! For relish you want lots of flesh and not the seeds so the big guys are perfect. Our pastor's wife, Jo, makes the yummiest zucchini relish (she always gives Bill a few jars at Christmas and he hoards them like gold) and she shared her zucchini canning recipe with me. It is easy to make and so good! Try it.....you will love it!
Sister Jo's Zucchini Relish- a recipe to use large zucchini
This zucchini recipe uses up all of the bumper crop of zucchini from your garden and the garden of all well-meaning friends!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 5 ½ pints 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 12 cups finely chopped zucchini
- 4 cups finely chopped onion
- 1 finely chopped large green bell pepper
- 1 finely chopped large red bell pepper
- 4 tbsp. of pickling/canning salt
- 3 cups white vinegar (5% acidity)
- 5 cups sugar
- 1 4.5oz. can of chopped green chili peppers
- 4 teaspoons celery seed
- 2 tbsp. mustard seed
- 1 tbsp. turmeric
- 1 tbsp. corn starch
- 1 tsp. coarse ground black pepper
- ½ tsp. nutmeg
Instructions
-
- Finely chop enough zucchini to make 12 cups.
- Finely chop 4 cups of yellow onions.
- Finely chop 1 red pepper and 1 green pepper.
Combine the vegetables and sprinkle with the pickling/canning salt. Stir well & and let set overnight in the refrigerator.
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- Combine the vegetables and sprinkle with the pickling/canning salt. Stir well & and let set overnight in the refrigerator.
- The next morning rinse well in cold water in a colander and drain. Squeeze excess liquid from them. I use a clean kitchen towel to do this.
- In a large pot, mix vinegar, sugar, green chili peppers, celery seed. mustard seed, turmeric, cornstarch, black pepper, and nutmeg.
Next morning rinse well in cold water in a colander and drain. Squeeze excess liquid from them.
- Bring the mixture to a boil and boil 2-3 minutes to create a syrup.
- Add the chopped vegetables and simmer for 15 -20 minutes.
- Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½” headspace. Process in a water bath for 10 minutes.
- Remove jars from water bath and allow to cool undisturbed for 12 to 24 hours. Then wipe jars and lids clean with a damp cloth and store in a cool dark place for up to 12 months. (You will likely hear the jars pop when they seal shortly after removal from water bath. The next day test the seals by pushing on top. There should be no movement of the lid. Also gentle pressure from your fingertips on edges of lid should reveal that it is securely suctioned onto the jar.)
- Note: The relish tastes good from the start, but allowing it to set for 6 weeks will deepen the flavor, which is often the case with pickled items.
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Melanie says
My mom and I have made this recipe for the last 6 years. It’s so delicious!! We have shared this recipe with so many friends and family. Thank you!!!
★★★★★
Sheryl Thompson says
Thanks for stopping by and sharing your success! This relish is addicting!
Jo says
Hi There!
I've made this recipe every summer for the past 3 years and we are addicted!!! Unfortunately I'm having trouble finding the recipe on your page and I'm starting to panic!!! Has it been removed? please help! 🙂
Sheryl Thompson says
We were having problems with an update on what is called a "Wordpress plug in update" on the site that removed the recipe! Yikes! It is one of the most popular recipes on the site. It is now back in all its zucchini glory. And yes I completely understand your addiction! Happy canning!
Sarah says
Can you please post the recipe again?
Sheryl Thompson says
We were having problems with an update on what is called a “WordPress plug in update” on the site that removed the recipe! Yikes! It is one of the most popular recipes on the site. It is now back in all its zucchini glory.
Angela says
I've made zucchini relish before and I'm out now. *Gasp!* I went in search of the recipe and this sounds like the closest to what I made. I absolutely loved zucchini relish. I mix it in with my tuna fish almost every day, eat on burgers, hot dogs, oh and on scrambled eggs too!
My question here is, I'm wondering if anyone has made this with less sugar? I used half splendid and half sugar with mine, but I'd like even less sweetness.
Thank you for this, and il going to pin it and try with a little less sugar modification.
Angela
Jess says
What a delicious sounding recipe! YUM!
I’d love for you to share this with my Facebook Group for recipes, crafts, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Lisa @ Fun Money Mom says
I use relish all the time and really want to try some zucchini relish now...it looks delicious! Thanks so much for sharing at Share The Wealth Sunday!
xoxo
Lisa
Theresa @DearCreatives says
Pinning this to my canning board. Hope you drop by to share the recipe at the party! Love to have you.
KLW Rose says
I honestly wouldn't have thought of making zucchini relish. It's a shame my zucchini plants failed this year (they were devoured by slugs). I'll have to save the recipe for next year. Thank you.
Linda Edwards says
Made three recipes of Squash Relish today and it is delicious! I will be making this every summer. Thank you.
Lesi says
This recipe sounds wonderful. I have never made relish. Suggestions on what to use it on? Hamburgers, hot dogs?
Sheryl T says
It goes on anything that you would use relish on - hot dogs, burgers, roast beef sandwiches, etc. It has a little sip to hit with the inclusion of the hot chilies but not enough to be overwhelming. It's very good and a great way to use up the overabundance of zucchini we get in our garden every year.
Kathy Penney @ Sparkles And A Stove says
I have been wanting to try canning! My grandmother used to do it with every harvest. Great way to use zukes! Thanks for sharing at All Things Pretty.
Vicki @ Grams Made It says
Our zucchini season is long over in South Texas, but this relish looks delicious.
Sheryl T says
It's a great way to use up all those zucchini that everyone seems to have in their garden. Zukes have to be the most prolific veggie on the planet.
Nicole says
I grew up eating zucchini relish! My mom used to can it all the time after finding bags of them in our car from church members' gardens. 🙂
Linda says
I recently made zucchini relish, recipe I used was a little different-http://bestoflongislandandcentralflorida.blogspot.com/search?q=zucchini+relish
Next time I get extra zucchini I'm going to try your recipe. I'll link it back to you when I make it.
Thanks for sharing the recipe. Pinned it.
Linda
Julie Corbisiero says
I love zucchini's and this looks so good. I saw it on Kathe with an e.
Julie from julieslifestyle.blogspot.com
Miz Helen says
Sheryl,
What a great recipe to try with all the Zucchini that we are getting from our garden right now. Hope you have a fabulous holiday weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Sheryl T says
It is a way to use up the big zukes in particular!
Jann Olson says
I just found one of those giant zucchini's hidden under a leave today. I am going to try this. I madke a cucumber sweet relish, but this would be fun to ry also. Thanks for sharing with Share Your Cup.
Hugs,
Jann
Sheryl T says
I think you'll enjoy it and its a great way to use up those huge zucchini!
Coleen's Recipes says
I just made a very similar zucchini relish, but I love the idea of adding the green chili's...I'll have to try that next time.
Sheryl T says
The chilis add just enough "zip" to it but not too hot! Just very tasty!
Mary@Back to the Basics! says
YUM! I canned jalapenos and garlic this weekend. Looking forward to another busy week!
Sheryl T says
It's that time of the year........ love the harvest but a lot of work!!!! It is so satisfying looking at all those canned goods lined up on the shelves!
Susie Earning-My-Cape says
I never would have thought to make a zucchini relish! I am loving this!
Thanks for sharing with my Super Link Party! 🙂
Sheryl T says
It is a very tasty relish and such a great way to use up zucchini!
Honey says
This looks wonderful! I'm sure zucchinis that are the size of a baseball bat are quite a sight!
Thank you for sharing your recipe at Potpourri Friday! Hoping you will make it a regular party stop!
Sheryl T says
Oh yes, I will be a regular visitor. I have spent the morning following links and just love the whole atmosphere. 2805 is not only informative but a very creative blog filled with great ideas and wonderful eye candy.
Jen says
It sounds similar to the squash relish recipe I made not long ago. It will taste oh so good in the middle of winter! Enjoy!
Sheryl T says
My hubby, Bill, looovvvess relish and this recipr is his favorite!
K @ Claiming Our Space says
Oh my this is timely! We keep getting these huge zuchinnis in our CSA basket. I would love it if you would share this on Tout It Tuesday. http://www.claimingourspace.com/2012/08/tout-it-tuesday-19.html
Sheryl T says
Those big zukes are always a challenge. I have a couple of other recipes that the big ones are good for. I will have to post those soon! I'm off to share it on your Hop!
K @ Claiming Our Space says
Thanks so much for sharing on Tout It Tuesday. Hope to see you tomorrow.
Sheryl T says
Oh, I wouldn't miss it for anything! Really enjoyed it when I discovered it last week! Thanks for letting me know about it!
Sarah Averett says
This looks so yummy! I love some good relish. And it's even better that it's homemade!! Thanks for sharing 🙂 New Linky follower. Yay for being blog friends!
Sheryl T says
It is yummy and it helps use up all the zucchini that gardening friends give you!
KarenLynn@Lil'SuburbanHomestead says
Sheryl this recipe looks so good! I have never had zucchini relish...next year I am going to grow a bunch because I have craved it all summer long! Thanks so much for linking up to "The Ole' Saturday Homesteading Trading Post"....love your blog!
Sheryl T says
It is the yummiest! And a great way to use up the large zucchini!
Nancy says
Oh, where was this recipe when I had zucchini given to me by our friend? Lol. Looks delicious! Thanks so much for sharing at Rural Thursdays, Sheryl. xo
Sheryl T says
I know! Every friend that has a garden always shows up in your kitchen with a shopping bag with 2 cucumbers, a tomato, and a gazillion zucchini the size of baseball bats!
Lisa Sall says
Hi Sheryl, so happy you shared this recipe with us at Farm Fresh Friday! It sounds really good, and what a great way to use up all that crazy zucchini!!
Have a great weekend, canning I would guess!!
Sheryl T says
Canning, canning, canning, but this winter it will be like opening a jar of "summer" when we start using it, especially the canned tomatoes. There's just something very warming about them on a cold winter day!
Judith says
That looks soooooooooo delicious!! Send some my way, YUM!! I followed your link from Far Above Rubies as you were next to me 🙂
Sheryl T says
Just get busy and make some! Even if you didn't grow any zucchini this year, it seems people are always giving it away. It has to be the most prolific plant on earth!LOL The relish has a nice "zip" to it but not too much! Stop by again!
April S. says
Looks great! Found you through the blog hop at Frugal Living and More
Maggie Showman says
I have a very similar recipe except mine does not have the chili peppers in it. I put my zucchini, onions, and peppers through the grinder instead of chopping everything. We really enjoy this relish!!
Sheryl T says
The chilis add a little zip and my hubby, Bill, likes that. The grinder is a good idea. I do my "chopping" in the Cuisinart food processor if I'm doing a big batch - a few pulses and its about the size I like.
Kimberly says
Hi Sheryl,
I just found your blog through budgethomemaking and became your newest follower. Your zucchini relish looks really good. I will have to try making some when we have an abundance of zucchini. Thanks for the recipe.
Kimberly
Sheryl T says
Thanks for stopping by and you'll love the relish! It's absolutely yummy and a great way to use up all those zucchini. They have to be one of the most prolific plants God put on this earth!