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Miscellaneous Vegetables

A Little Sweet, a Little Spicy 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.


A Little Sweet, a Little Spicy Zucchini Relish

This relish has a zucchini base with just the right amount of sugar and spice
Course Condiment
Keyword pickled reish, relish, zucchini
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Author Chad Groetsch


  • 8 cups finely chopped zucchini
  • 3 medium onion (or 2 large)
  • 2-3 colored sweet peppers(or mix in a hot pepper or 2)
  • 3 tbsp pickling salt
  • 1 1/2 cups sugar
  • 1 cup cider vinegar
  • 2 tsp celery seed
  • 1 tsp ground mustard
  • 1 tsp red pepper flakes (recommended)
  • 1 tsp turmeric


  • After chopping zucchini, onion, and peppers, combine in a saucepan.
  • Add pickling salt and mix well. Then let stand for 1 hr.
  • Thoroughly drain the veggies and then rinse and drain again.
  • Add the remaining ingredients to your drained veggies and mix well.
  • Bring mixture to a boil then reduce heat to simmer for 20 minutes.
  • 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.
  • If you wish, place jars into a boiling canner and boil. (half-pint jars for 10 minutes or pint jars for 15 minutes)


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

Chad Groetsch

To be honest, there's a ton of stuff - not all of it rosy - about me on the internet so there's nothing new to say here. I like food and sharing my recipes.

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