Sweet-Hot Zucchini Relish

This is a great option if you find one of those forgotten, and grossly over-sized, zucchinis when cleaning out the garden in the fall. Zucchini is a blank slate summer squash that can take the character of whatever you pair with it in a recipe. Here we substituted our usual go to relish ingredient (cucumber) for zucchini. Enjoy.


  • 8c finely chopped zucchini
  • 3 medium(2 large) sized onions finely chopped
  • 2-3 colored sweet peppers(or mix in a hot pepper or 2)
  • 3Tbsp pickling salt
  • 1 1/2c sugar
  • 1c cider vinegar
  • 2tsp celery seed
  • 1tsp ground mustard
  • 1tsp hot pepper flakes(just a guideline)
  • 1tso tumeric


  1.  After chopping zucchini, onion, and peppers, combine in a saucepan.
  2. Add pickling salt and mix well. Then let stand for 1 hr.
  3. Thoroughly drain the veggies and then rinse and drain again.
  4. Add the remaining ingredients to your drained veggies and mix well.
  5. Bring mixture to a boil then reduce heat to simmer for 20 minutes.
  6. Ladle into sterile canning jars to within 1/2 inch of the rim and seal. This recipe makes about 2 1/2 to 3 pints of relish depending on how much you eat before canning it.
  7. If you wish, place jars into a boiling canner and boil half pint jars for 10 minutes or pint jars for 15 minutes

Note: I have found that your relish is hot enough when you place it in the jars, they will self-seal as they cool without time spent in the canner, but that is completely up to you.



Chad is an organic gardener and raiser of chickens for eggs. He also enjoys such things as writing, baking calorie-laden yummies, building things that satisfy his creative aspirations, and learning as much as he can about the world around him before the end of life's road.

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