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Capture summer’s garden-fresh flavor in a jar with this bold and tangy zucchini relish. It’s made with finely chopped sweet zucchini, onions and peppers, simmered in a perfectly balanced mix of vinegar, sugar and warm spices. This recipe is great for topping burgers, hot dogs and grilled meats, or adding a punchy kick to your favorite salads and dressings. Easy to prepare and packed with fresh flavors, it’s a vibrant homemade condiment you’ll want to keep stocked in the fridge.
Zucchini relish is an easy-to-make sweet and tangy condiment made with fresh chopped vegetables and spices. It adds bold flavor to burgers, salads and sandwiches.
You might also like lemon zucchini bread, zucchini muffins, zucchini pizza boats, charred zucchini salad, corn relish, and chow chow relish.
Why You’ll Love It
Easy to make: Even beginners can handle this quick homemade relish.
Great flavor balance: A perfect mix of sweet, sour and spice.
Perfect for gifting: Homemade, colorful and fridge-friendly.
Preserves summer produce: Ideal for using up homegrown zucchini.
Versatile use: Pairs well with burgers, hot dogs and sandwiches.
Zucchini Relish Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Zucchini: The base vegetable, mild and perfect for soaking up flavor.
Yellow onions: Add sweetness and a savory bite.
Red bell pepper: Adds color and a mild, sweet crunch.
Jalapeño pepper: Brings a touch of heat without overpowering.
Granulated sugar: Sweetens and balances the tang of vinegar.
Apple cider vinegar: Gives the relish a bright, tart punch.
Ground turmeric: Adds earthy flavor and golden color.
Mustard seed: Offers texture and a mild bite.
Celery seed: Lends a fresh, herby background note.
Black pepper: Adds warmth and a subtle kick.
How to Make Zucchini Relish
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Chop the vegetables: Finely dice zucchini, onion and peppers by hand or food processor.
Salt and chill: Mix chopped zucchini, onion and peppers with salt and refrigerate for at least 4 hours.
Drain and simmer: Drain the salted vegetables, then simmer with the remaining ingredients in a large pot.
Jar and cool: Spoon the zucchini mixture into jars, seal and let the hot relish cool completely, then refrigerate.
Substitutions and Variations
Make it sweeter: Add more sugar if you prefer a sweeter relish.
Use white vinegar: Swap apple cider vinegar for white distilled if preferred.
Switch peppers: Try different peppers for variety. Green bell pepper is more savory while orange and yellow are sweeter.
Try a different squash: Yellow summer squash would also work in this recipe. You could use part zucchini and part yellow squash.
Other veggies: Add green tomatoes or even cucumber for a zucchini and cucumber relish.
Add heat: Include red pepper flakes for extra spice.
Smaller containers: You can use half pint jars instead of pint jars to make smaller portions. I like the little half pint jars for gifting.
Can it: If you have canning equipment like a canning funnel and so on, you might like to can your zucchini relish. This is a great idea if you have so much zucchini you want to make a big batch of relish. Follow USDA safe canning process guidelines for hot water bath canning.
Serving Suggestions
With a sandwich: Serve it on a burger or veggie burger, add it to chopped sandwiches or a tuna salad or egg salad sandwich, or use it as a topping for hot dogs.
With grilled meats: Enjoy zucchini relish with smoked turkey breast or grilled steaks.
As part of a buffet: Pair it with Olivier salad, potato salad, pasta salad and mango salsa, serve it with deviled eggs or enjoy it as part of a charcuterie board spread or antipasto platter.
How to Store Zucchini Relish
Store: Keep zucchini relish refrigerated and use within a month.
Freeze: You can freeze it in an airtight container for up to 3 months. The texture may be a bit softer or mushy if you do choose to freeze this relish.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
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.
Zucchini Relish FAQs
Yes, a sharp knife works fine for dicing the vegetables.
Salting the vegetables will draw out excess moisture and add flavor. If you prefer, you can rinse the vegetables in water and drain them in a colander before adding them to the pot.
Yes, mix it with ketchup and Worcestershire sauce, plus salt and pepper to taste, for a tangy dressing. I recommend finely chopping the vegetables using a food processor to avoid big chunks in the dressing.
Easy Zucchini Relish Recipe
Zucchini Relish
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
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
If you’re looking for a way to preserve fresh zucchini in a bold and tasty way, this zucchini relish is your answer. It’s crunchy, sweet, tangy and full of garden flavor. Whether you’re slathering it on burgers or mixing it into salad dressing, this recipe is one you’ll come back to all season long. Plus, it makes a great gift for friends who appreciate something homemade and delicious.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
