Fresh Garden Zucchini Relish

This recipe puts the zing in zucchini with just enough spice and tang. Delicious on burgers, hot dogs, cooked pinto beans, and more.
Course Condiment
Cuisine American
Keyword relish, zucchini


  • Hot water bath canner and related utensils
  • 6 Half pint jars, lids, and rims


  • 5 cups shredded zucchini (Wash thoroughly. No need to peel.)
  • 1.5 cups red onion, shredded
  • 1 large bell pepper (Use red or yellow pepper for added color)
  • 1 large banana pepper
  • 1/4 cup shredded carrot
  • 2.5 T salt
  • 1.5 cups sugar
  • 1/2 tsp turmeric
  • 1/2 tsp ground mustard seed
  • 1/2 tsp restaurant grind black pepper
  • 1/2 tsp celery seed
  • 1.5 cups apple cider vinegar


  • Shred zucchini, red onion, bell and banana peppers, and carrot by hand or in a food processor. Place in a large bowl. Add salt, mix well, and cover. Let stand at room temperature for eight to ten hours. 
    Transfer veggies to a colander and rinse thoroughly with water. Strain out as much water as possible and transfer to medium-sized stockpot. Add spices and apple cider vinegar; mix well. Bring to boil, reduce heat, and hold at a gentle boil for 30 minutes, stirring occasionally. 
    Transfer hot mixture to warm, sterilized jars. Add lids and rims. Simmer in a h0t water bath for twenty minutes. Carefully pull jars out of hot water and set on a heat resistant surface. Let rest for twelve to twenty-four hours at room temperature so lids will seal.