Zucchini Relish
This zucchini relish is tangy, sweet and lightly spiced. It’s easy to make with fresh summer vegetables and brings a homemade twist to classic condiments.
Servings: 3 pints
Equipment
- Food Processor Optional
- Dutch Oven or Heavy Pot
- 3 Mason Jars Pint-Sized (16-Ounce Jars)
Ingredients
- 4 Cups zucchini finely chopped
- 2 yellow onions finely chopped
- 1 red bell pepper seeded and finely diced
- 1 jalapeno pepper seeded and finely diced
- 2 Teaspoons kosher salt
- 1 Cup granulated sugar
- 1 ½ Cups apple cider vinegar
- ½ Teaspoon ground turmeric
- 2 Teaspoons mustard seed
- ½ Teaspoon celery seed
- ½ Teaspoon black pepper
Instructions
- Finely dice or use a food processor to chop the zucchini, onions, bell peppers, and jalapenos.
- Add diced vegetables and salt to a large mixing bowl and stir to combine.
- Cover and refrigerate for at least 4 hours or overnight.
- Place in a colander to drain and then transfer vegetables to a large Dutch oven or stock pot.
- Add sugar, vinegar, turmeric, mustard seed, celery seed, and black pepper, and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Remove from heat and let cool for 5 minutes.
- Carefully ladle zucchini relish into 3 mason jars.
- Cover with lids and store in the refrigerator for up to 4 weeks.
Notes
Drain well: Too much moisture will make the relish soggy.
Use a food processor: You can chop them by hand or use a food processor. It's best to gently pulse the vegetables in a food processor and avoid over-processing, as this will result in a mushy texture.
Let the flavors meld: Refrigerate overnight before serving if possible, for the best flavor and texture.
Use a food processor: You can chop them by hand or use a food processor. It's best to gently pulse the vegetables in a food processor and avoid over-processing, as this will result in a mushy texture.
Let the flavors meld: Refrigerate overnight before serving if possible, for the best flavor and texture.
Nutrition
Calories: 364kcal | Carbohydrates: 83g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1576mg | Potassium: 755mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1627IU | Vitamin C: 92mg | Calcium: 70mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
