Name: Sweet Zucchini Relish
Prep time: 50 min
Cook time: 70 min
Total time: 720 min
Ingredients: 12 cups shredded unpeeled zucchini; 4 cups chopped onion; 5 tablespoons canning salt; 6 cups white sugar; 2.5 cups white vinegar; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 tablespoon cornstarch; 1.5 teaspoons celery seed; 0.75 teaspoon ground nutmeg; 0.75 teaspoon ground turmeric; 0.5 teaspoon ground black pepper

Cook Time: 70 minutes

Ingredients

12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
6 cups white sugar
2 cups white vinegar
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon cornstarch
1 teaspoons celery seed
teaspoon ground nutmeg
teaspoon ground turmeric
teaspoon ground black pepper

Directions

Gather all the ingredients.
Place the shredded zucchini and chopped onion in a large, non-metallic bowl. Sprinkle the salt on top, then mix evenly using your hands. Cover the bowl and refrigerate overnight.
The following day, drain the zucchini in a colander and rinse thoroughly with cool water. Squeeze out excess water and set the zucchini aside.
In a large pot, combine the sugar, vinegar, chopped red and green bell peppers, and cornstarch. Add the celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add the drained zucchini.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
Meanwhile, sterilize seven 1-pint jars and lids by placing them in boiling water or using another sterilization method.
After 30 minutes, carefully pack the hot relish into the sterilized jars, leaving a inch space at the top. Screw on the lids tightly.
In a large stockpot, place a rack at the bottom and fill the pot halfway with boiling water. Using a jar holder, carefully lower the filled jars into the pot. Leave a 2-inch space between jars. If necessary, add more boiling water to ensure the tops of the jars are covered by at least 2 inches of water.
Bring the water to a full boil, then cover the pot and process the jars for 30 minutes.
Once the processing time is up, remove the jars from the pot and place them on a cloth-covered or wooden surface. Let them cool several inches apart.
After the jars have cooled, press the top of each lid with your finger to ensure a tight seal. The lid should not move up or down.

Nutrition Facts (per serving)

Amount per Serving	% Daily Value*
Calories	47
Sodium	313mg - 14%
Total Carbohydrate	12g - 4%
Dietary Fiber	0g - 1%
Total Sugars	11g
Protein	0g
Vitamin C	5mg - 5%
Calcium	4mg - 0%
Iron	0mg - 1%
Potassium	45mg - 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sweet Zucchini Relish Recipe

Comments

Laura Harris

10/02/2025 10:01:07 AM

I modified this recipe by using my B&B Zucchini processing method. I shredded the zucchinis, prepared the onions, and combined the two with salt. Then, I covered the mixture with a layer of ice cubes, covered the bowl, and placed it in the refrigerator to chill for 3-6 hours. I didn't feel the need to chill it overnight. I substituted apple cider vinegar, added 1 tablespoon of slightly cracked mustard seed, reduced the sugar to 2 cups, omitted the cornstarch, and included 2 diced red jalapeno peppers. If you prefer a thicker consistency, I recommend using Clear Gel, a modified starch commonly used for canning and pie fillings. Clear Gel is clear, doesn't cloud the mixture, and is reasonably priced. This recipe turned out wonderful, and the acidity levels tested safe using my pH paper test.

Scott Edwards

10/05/2025 04:28:54 AM

This recipe is truly amazing! It's a fantastic way to make use of excess zucchini from the garden. You can easily reduce the sugar by half without any issues, as this recipe closely resembles the zesty zucchini relish in the Ball Complete Book of Home Preserving (2006), which calls for 2 1/2 cups of sugar and the same base ingredients and quantities. Following Ball's recommendation, maintain a 1/2 inch headspace. The main variation lies in the addition of different spices.

Timothy Flores

10/02/2025 05:03:44 AM

I recently tried making a batch using this recipe with a few modifications. Instead of 3 cups of sugar, I used apple cider vinegar, and since my bell peppers were smaller, I added two Mad Hatters and 6 Jalapeños (keeping the seeds from two of them). I also included 1/2 teaspoon of dry mustard powder and a spice ball of pickling spice. The relish turned out perfectly sweet with a hint of heat. I'm already planning to make this again as it was a hit. However, the yield was approximately 60oz, nearly half of what we anticipated.

Nicholas Gomez

10/04/2025 12:50:15 PM

I reduced the sugar by one cup as I felt the original amount was excessive. I sampled the jam before sealing it in jars, and I believe I would cut back the sugar even further next time. The recipe instructed for 4 cups, but I think 2 1/2 cups would suffice. Additionally, I am curious to see how thick the jam will turn out. While my recipe called for 2 1/2 teaspoons of cornstarch, a similar one recommended using 4 teaspoons. I will have to assess the consistency once it has cooled. Despite these uncertainties, the flavor was fantastic! I would definitely make this recipe again!

Debra Carter

10/03/2025 12:20:20 AM

I tried this recipe and absolutely enjoyed it! Here are the modifications I made: I added 1 tablespoon of mustard seed, decreased the sugar to 4 cups, used 1/2 cup of apple cider vinegar instead, and added 1/4 teaspoon of cayenne pepper. With these changes, I ended up with 9 jars, each 250ml in size.

Jacob Martin

10/02/2025 08:58:07 AM

I substituted pickling spice for nutmeg and celery seeds in this recipe and followed the rest of the instructions. It was my first time making it and I absolutely loved it. Will definitely be making it again!