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Homemade Sweet Zucchini Pickle Relish Recipe Easy for Canning

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A sweet and tangy zucchini pickle relish with a perfect crunch, ideal for canning and preserving summer flavors year-round.

Ingredients

Scale
  • 6 cups shredded zucchini (about 3 medium zucchinis)
  • 1 cup finely chopped onion (yellow or white)
  • 1 cup finely chopped green bell pepper
  • 2 tablespoons salt
  • 2 cups white vinegar (5% acidity recommended)
  • 2 cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger (optional)

Instructions

  1. Shred about 6 cups of zucchini using a box grater or food processor. Toss immediately with 2 tablespoons of salt in a large bowl. Let it sit for 1 hour to draw out moisture.
  2. After an hour, place the zucchini in a colander and press out as much liquid as possible using your hands or a clean kitchen towel.
  3. Finely chop 1 cup onion and 1 cup green bell pepper. Set aside.
  4. In a small bowl, combine 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1 teaspoon turmeric, and optional ½ teaspoon ground ginger.
  5. In a large saucepan, combine the drained zucchini, chopped onion and pepper, 2 cups white vinegar, 2 cups sugar, and the spice mix. Bring to a boil over medium-high heat, stirring occasionally.
  6. Reduce heat to medium-low and simmer for 20-25 minutes, stirring often to prevent sticking or burning.
  7. While simmering, sterilize canning jars and lids by boiling or running them through the dishwasher. Keep them hot until ready to fill.
  8. Using a funnel, ladle the hot relish into the prepared jars, leaving ¼ inch headspace. Wipe rims clean with a damp cloth, then seal with lids and rings.
  9. Place jars in a boiling water canner or large pot with a rack. Cover with at least 1 inch of water and boil for 10 minutes to seal. Remove and let cool completely on a towel-lined counter.
  10. Once cool, press the center of each lid. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to a year. Refrigerate after opening.

Notes

Do not skip the salting step to keep the relish crunchy. Stir often during simmering to prevent burning. Use white vinegar with 5% acidity for safe canning. Adjust simmering time if relish is too watery or too thick. Let relish sit for a few days after canning for best flavor. Variations include adding jalapeño for heat or substituting apple cider vinegar for a milder taste.

Nutrition

Keywords: sweet zucchini relish, pickle relish, homemade relish, canning recipe, zucchini recipe, sweet and tangy relish, summer preserve

Find it online: https://merrymorsel.com/homemade-sweet-zucchini-pickle-relish-recipe-easy-for-canning/