Most people reach for cucumbers when making relish. Not my Grandma. Every summer, her garden overflowed with zucchini, and instead of letting them pile up on the porch, she turned them into something unforgettable: zucchini relish.
What makes it special? Zucchini’s subtle flavor soaks up the vinegar, sugar, and spice like a sponge, giving you a relish that’s not just tangy and sweet but bold, balanced, and a little addictive. Honestly, I now prefer it to the cucumber kind.
It’s incredibly simple to make, requires just a handful of ingredients, and thanks to canning, it’s like bottling up summer for later. And while yes, it’s fantastic on hot dogs, don’t stop there. This recipe yields enough to get creative think sandwiches, egg dishes, cheese boards, and even dips.
If you love this kind of tangy, versatile condiment, you might also enjoy our: Pickled Banana Peppers
Table of contents
- Why Zucchini Relish Is the Best Homemade Pickle Alternative
- Tips for Making the Perfect Zucchini Relish at Home
- Step-by-Step Zucchini Relish Canning Instructions
- Creative Ways to Use Homemade Zucchini Relish
- Storing and Preserving Your Zucchini Relish Properly
- Flavor Variations for Zucchini Relish Recipes
- FAQs
Why Zucchini Relish Is the Best Homemade Pickle Alternative
Zucchini doesn’t get the spotlight it deserves. It’s like the bass player of the garden: always there, super versatile, and surprisingly bold when you give it a moment to shine. That’s exactly what happens in a good zucchini relish recipe.
Unlike cucumbers, which can get soggy or too sharp when pickled, zucchini holds its bite. Its texture stays firm even after canning, and its mild flavor acts like a sponge—soaking up all that vinegar, sugar, mustard seed, and celery salt without putting up a fight.
Here’s what makes it click:
- Texture: Grated zucchini holds up during cooking and canning, delivering a pleasant crunch.
- Flavor-Soaking Ability: Because it doesn’t overpower, it amplifies the tangy-sweet flavor profile.
- Availability: If you garden, you’ve probably got way more zucchini than cucumbers mid-season.
- Less Waste: Larger zucchini that might be too seedy for stir-fries work great here.
Wait, Can You Relish Zucchini?
Absolutely. In blind taste tests (okay, informal family BBQs), most folks can’t even tell the difference between zucchini and cucumber relish. Some even prefer it. Why? There’s a subtle earthiness that plays well with grilled meats, rich cheeses, and egg dishes.
If you’ve never tried a zucchini relish before, here’s your invitation to get curious. It’s not just a way to use up garden surplus—it’s a recipe you’ll want to make even when zucchini’s not overflowing your fridge.
What Does Zucchini Relish Taste Like?
It’s sweet, tangy, and slightly savory, with crunchy bits of green pepper, onion, and zucchini. The vinegar balances the sugar, while the mustard and celery seed give it that classic “relishy” backbone. Bonus: it doesn’t taste overly “green” like raw zucchini sometimes does.
Is zucchini relish different from pickle relish?
Yes, texturally and flavor-wise. Zucchini gives a firmer crunch and a slightly milder base flavor than cucumber. That means the spices, vinegar, and sugar shine more. Plus, it doesn’t get mushy as quickly in the jar or on your plate.
Tips for Making the Perfect Zucchini Relish at Home
Before you dive into the grating and simmering, let’s talk prep. Because while the process is easy, a few smart moves up front can mean the difference between “meh” and “more, please.”
Choose Crisp, Small-to-Medium Zucchini
Forget the baseball bat-sized ones; those are full of seeds and water. What you want are smaller, firmer zucchinis. They’ve got better texture and less prep fuss.
- Avoid soggy texture: Overripe zucchini can turn your relish watery.
- Bonus: Don’t peel them. That green skin adds color and fiber.
Salt-and-Drain is Non-Negotiable
This might sound like a throwaway step, but don’t skip it. After grating, toss your veggies with canning salt and let them sit for at least 6–8 hours (overnight is best). Then rinse and drain well. This pulls out excess moisture and keeps the final relish from turning into a vinegary soup.
Shortcut Tip: Lay the salted mix in a colander lined with cheesecloth or paper towels over a bowl in the fridge overnight. Gravity does the hard work.
Adjust the Sweet-Tang Ratio
Everyone’s taste buds are wired a little differently. Some love a sweet relish; others want more bite.
- Too sweet? Use less sugar or add a splash more vinegar.
- Too sharp? Stir in a pinch more sugar near the end of simmering.
Taste as you go. Seriously, it’s your relish.
Don’t Over-Spice the First Batch
It’s tempting to throw in garlic, chili flakes, turmeric, whatever’s in the spice rack. But start simple. Get to know the core flavor before riffing. You can always add jalapeños next round (and you’ll probably want to).
Can I use a food processor instead of grating everything by hand?
Yes! Unless you love the arm workout, a food processor is your best friend here. Use the shred or chop blade. Just don’t puree—it should be finely minced, not mushy.
Step-by-Step Zucchini Relish Canning Instructions
You’ve got your zucchini, your onions, your bell peppers, and now it’s go time. This process is beginner-friendly, but it does require some planning. So clear a spot on your counter, queue up your favorite podcast, and let’s do this.
Step 1: Grate, Chop, and Salt the Veggies
- Grate 10 cups of zucchini (skin on, seeds out if large).
- Finely chop 3 cups of onion and 3 cups of green bell pepper.
- Toss all with 5 tablespoons of canning salt in a large bowl.
- Cover and refrigerate overnight (or at least 6–8 hours).
- After salting, rinse the mix well and drain thoroughly.
Why this matters: Pulling out water now helps your relish stay thick and flavorful later.
Step 2: Simmer with Flavor
In a big stockpot, combine the drained veggie mix with:
- 2½ cups white vinegar
- 4 cups sugar
- 1 tbsp each of mustard seed, celery seed, and turmeric (optional)
Bring to a boil, then reduce to a low simmer. Stir occasionally. Let it bubble gently for 30–40 minutes, uncovered. You want the mix to soften slightly and flavors to blend, but not go mushy.
Tip: This part smells incredible. Tangy, sweet, savory—pure summer in a pot.
Step 3: Fill the Jars
While the relish simmers:
- Sterilize 6–8 half-pint jars (boil them or run them through the dishwasher).
- Fill hot jars with the hot relish, leaving ½-inch headspace.
- Wipe rims, add lids, and screw bands on fingertip-tight.
Step 4: Water Bath Can Like a Pro
- Place jars in a boiling water canner.
- Ensure jars are covered with 1–2 inches of water.
- Process for 10 minutes (adjust for altitude: +1 min per 1,000 ft over 1,000 ft elevation).
- Remove and let cool on a towel for 24 hours.
- Check seals the next day any unsealed jars go straight to the fridge.
Can I freeze this relish instead of canning?
Yes, totally. Spoon the cooled relish into freezer-safe containers, leaving a bit of space at the top. It’ll keep for up to 18 months. Just thaw overnight in the fridge before using.
Creative Ways to Use Homemade Zucchini Relish
Zucchini relish might look humble in the jar, but it’s a flavor bomb waiting to happen. It brings a tangy-sweet crunch to just about anything that needs a little lift. So, if you’ve only been spooning it on hot dogs, you’re missing out.
Game-Changing Places to Use It
- Burgers & Sandwiches: Especially turkey burgers, grilled cheese, or cold roast beef.
- Eggs: Yep, stir into scrambled eggs or top deviled eggs for a tangy pop.
- Dips & Spreads: Mix into cream cheese or sour cream for an easy cracker spread.
- Potato or Tuna Salad: Adds a bright, briny twist that cuts through the mayo.
- Charcuterie Boards: A spoonful alongside cheddar or salami brings the whole plate to life.
- Grain Bowls & Salads: Think couscous, farro, or even slaws.
BTW, don’t sleep on using it as a glaze starter. Mix a tablespoon with a bit of olive oil and brush it over chicken thighs in the last 10 minutes of roasting. Unreal.
Reader Favorite Combos
Some folks swear by it on:
- Breakfast burritos
- Inside grilled cheese with sharp cheddar
- On veggie burgers with avocado and pickled onion
- As a relish base for tartar sauce
If you’re feeling fancy, drop a spoonful onto crostini with goat cheese. Seriously, it works.
Does zucchini relish go with sweet or savory dishes?
Both! It naturally leans savory, but its sweetness gives it flexibility. It pairs especially well with fatty or salty foods, like cheese, eggs, and meat, because it adds brightness and texture without overpowering.
Storing and Preserving Your Zucchini Relish Properly
You’ve put in the work, filled the jars, maybe even snuck a spoonful straight from the pot. Now comes the reward: having your homemade zucchini relish ready to go all year long. But only if you store it right.
Canned and Sealed? You’re Good for a Year
If you’ve processed the jars in a water bath and the lids sealed properly:
- Store in a cool, dark place (like a pantry or basement shelf).
- Use within 12 months for the best flavor and texture.
- Once opened, keep it in the fridge and finish within 1–2 months.
Check for signs of spoilage before using: bulging lids, cloudy brine, off smells. If something feels off, trust your gut and toss it.
Didn’t Can It? No Problem
If you skipped the canning step, you’ve still got options:
- Fridge Storage: Keeps for up to 3 weeks. Use clean utensils each time to avoid contamination.
- Freezer Storage: Spoon into small freezer containers or zip bags. Freeze flat.
- Keeps for up to 18 months.
- Thaw overnight in the fridge.
Pro Tip: Label jars or containers with the date you made them. Future You will thank Past You.
Can I double the recipe and still store it safely?
Yes, but only if you can freeze it correctly. Make sure your pot is big enough to keep things evenly heated, and process in batches if needed. Don’t shortcut the boiling time or water bath duration—it’s not worth the risk.
Flavor Variations for Zucchini Relish Recipes
The beauty of a good zucchini relish recipe? It’s flexible. Once you master the classic version, you can tweak the flavor profile to suit your mood or your menu. Here are a few tried-and-true twists to keep your taste buds guessing.
Sweet and Tangy (The Classic Crowd-Pleaser)
Stick with the base recipe, but bump up the sugar to 4½ cups and add an extra splash of apple cider vinegar. You’ll get a brighter pop of acidity with a deeper, almost fruity sweetness.
Perfect for:
- Pulled pork sandwiches
- Cheese boards
- Chicken salad wraps
Sweet and Spicy (If You Like a Little Kick)
Want some heat? Dice up 1–2 jalapeños (remove seeds for mild, keep them in for fire) and toss them in during the simmer. Cayenne or red pepper flakes work too.
Proportions:
- 3½ cups sugar
- 2 tsp crushed red pepper OR 2 diced jalapeños
Pairs well with:
- Burgers
- Breakfast sandwiches
- Charcuterie boards with cured meats
Smoky and Savory (Unexpected and Bold)
This one’s a bit off-script, but hear me out: add ½ tsp smoked paprika and a splash of Worcestershire sauce. It deepens the flavor and gives it BBQ vibes without overpowering the sweetness.
Try it on:
- Grilled bratwurst
- Roasted veggies
- Turkey burgers
Can I skip the sugar entirely for a low-carb version?
Not completely. Sugar isn’t just for flavor; it helps preserve and balance acidity. That said, you can reduce it significantly or try a blend with erythritol or monk fruit sweetener. Just be sure to test acidity and store in the fridge or freezer if you’re not canning with the full sugar ratio.
FAQs
Can I use yellow squash instead of zucchini?
Yes, absolutely. Yellow summer squash works just as well it has a similar texture and mild flavor. Just know the color of your final relish will shift to a more golden hue, which can be beautiful in jars.
Do I need to peel the zucchini first?
Nope. Leave the skin on it adds a nice speckled color to the relish and holds up better during cooking. If your zucchini is extra large with tough skin, you can peel it, but it’s usually not necessary.
How do I know if my jars sealed correctly?
After the jars cool for 12–24 hours, press the center of each lid. If it doesn’t pop up and down, it’s sealed. If it does move, refrigerate and use that jar first. Also, check for a slight “ping” sound when cooling, which is usually a good sign.
Can I make this recipe sugar-free or keto?
With caution. You can reduce sugar significantly or use alternatives like monk fruit sweetener or erythritol, but the flavor and shelf stability may change. Always refrigerate or freeze sugar-free batches instead of canning them long-term.
What’s the best way to chop the vegetables?
A food processor with a pulse function is ideal for quick, even chopping without turning the mix into mush. Hand chopping works too, but it takes more time. Avoid blending or pureeing.
Grandma’s Zucchini Relish
Ingredients
Equipment
Method
- Grate zucchini and finely chop onion and bell pepper. Toss with canning salt in a large bowl and refrigerate overnight.
- After draining and rinsing the salted vegetables, combine with vinegar, sugar, mustard seed, celery seed, and turmeric in a large pot.
- Bring to a boil, reduce heat, and simmer uncovered for 30–40 minutes, stirring occasionally.
- Sterilize jars. Fill hot jars with hot relish, leaving 1/2-inch headspace. Wipe rims, apply lids, and tighten bands.
- Process jars in a boiling water bath for 10 minutes. Remove and let cool for 24 hours. Check seals before storing.
Notes
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