Canning season is here, and what better way to celebrate summer’s bounty than with a batch of tangy zucchini relish? Whether you’re a seasoned canner or just starting out, these 18 vibrant recipes will transform your garden’s surplus into zesty condiments perfect for hot dogs, burgers, and beyond. Let’s dive into these mouthwatering creations that’ll make your pantry pop with flavor all year long!
Spicy Zucchini Relish with Jalapeños
Venturing into homemade condiments can transform simple meals, and this spicy zucchini relish with jalapeños is a vibrant, tangy addition to your pantry that’s surprisingly easy to make from scratch. We’ll walk through each step methodically, ensuring even beginners can achieve a perfectly balanced relish with a kick. Let’s start by gathering our fresh ingredients and prepping our workspace.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the vegetables:
– 4 medium zucchini, finely diced (about 4 cups)
– 2 jalapeño peppers, seeds removed and finely chopped
– 1 medium yellow onion, finely diced
For the brine:
– 1 cup white vinegar
– 1 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon mustard seeds
– 1/2 teaspoon ground turmeric
Instructions
1. Wash and dry the zucchini, jalapeños, and onion thoroughly.
2. Finely dice the zucchini into 1/4-inch pieces, placing them in a large bowl.
3. Remove the stems from the jalapeños, cut them in half lengthwise, and scrape out the seeds with a spoon for milder heat—wear gloves to protect your skin.
4. Finely chop the jalapeños and onion, adding them to the bowl with the zucchini.
5. In a medium saucepan over medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and ground turmeric.
6. Stir the mixture constantly with a wooden spoon until the sugar and salt fully dissolve, about 3-5 minutes.
7. Increase the heat to medium-high and bring the brine to a gentle boil, then reduce to a simmer for 2 minutes to infuse the flavors.
8. Add the diced vegetables to the saucepan, stirring to coat them evenly in the brine.
9. Simmer the mixture uncovered over medium-low heat for 25 minutes, stirring occasionally, until the zucchini softens slightly but retains some crunch—avoid overcooking to prevent mushiness.
10. Remove the saucepan from the heat and let the relish cool completely in the pan for about 1 hour to allow the flavors to meld.
11. Transfer the cooled relish to clean, airtight jars, pressing down gently to remove air bubbles.
12. Seal the jars and refrigerate for at least 4 hours before serving to enhance the taste.
Oozing with a crisp texture and a bold, sweet-tangy flavor punctuated by jalapeño heat, this relish pairs wonderfully with grilled meats or as a zesty topping for burgers. Try it spooned over cream cheese for a quick appetizer, or mix it into potato salad to add a refreshing kick that brightens up any dish.
Sweet and Tangy Zucchini Relish
This versatile condiment transforms humble zucchini into a vibrant, tangy-sweet relish perfect for summer gatherings. Today, we’ll walk through each stage methodically, ensuring even a first-time canner ends up with a delicious, shelf-stable jar of flavor.
Serving: 4 pints | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the Vegetables:
– 6 cups finely diced zucchini (about 4 medium)
– 2 cups finely diced onion (about 2 medium)
– 1 large red bell pepper, finely diced
– 1 large green bell pepper, finely diced
– 2 tablespoons pickling salt
For the Brine:
– 2 cups granulated sugar
– 2 cups apple cider vinegar
– 1 teaspoon celery seed
– 1 teaspoon mustard seed
– 1/2 teaspoon ground turmeric
Instructions
1. Place the diced zucchini, onion, and bell peppers in a large, non-reactive bowl. Sprinkle the 2 tablespoons of pickling salt evenly over the vegetables and toss thoroughly to coat. Cover the bowl and let the mixture sit at room temperature for 30 minutes; this step draws out excess moisture for a crisp final texture.
2. After 30 minutes, transfer the salted vegetables to a large colander in the sink. Rinse them thoroughly under cold running water for 1 full minute to remove the salt. Use your hands to gently squeeze handfuls of the vegetables, pressing out as much liquid as possible—this prevents a watery relish.
3. In a large, heavy-bottomed pot or Dutch oven, combine the 2 cups of granulated sugar, 2 cups of apple cider vinegar, 1 teaspoon celery seed, 1 teaspoon mustard seed, and 1/2 teaspoon ground turmeric. Set the pot over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar fully dissolves, which should take about 3-4 minutes.
4. Carefully add all the drained and squeezed vegetables to the boiling brine. Stir to combine. Return the mixture to a full boil, then immediately reduce the heat to maintain a steady, gentle simmer.
5. Simmer the relish uncovered for exactly 10 minutes, stirring every 2-3 minutes to prevent sticking and ensure even cooking. The vegetables will soften slightly but should retain some bite, and the liquid will reduce and thicken slightly.
6. While the relish simmers, sterilize 4 pint-sized canning jars and their lids by submerging them in a pot of boiling water for 10 minutes; keep them hot until ready to use to prevent thermal shock and ensure a proper seal.
7. After 10 minutes of simmering, immediately remove the pot from the heat. Using a canning funnel and a ladle, carefully pack the hot relish into the sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the jar rims clean with a damp paper towel to ensure a good seal, then place the lids and screw on the bands fingertip-tight.
8. Process the filled jars in a boiling water bath canner for 10 minutes to seal them. Start your timer once the water returns to a full, rolling boil. After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before transferring them to a towel-lined counter to cool completely.
Just listen for the satisfying “pop” of the lids sealing as they cool—this relish boasts a delightful crunch from the quick-cooked vegetables, perfectly balanced by the sweet vinegar brine. Its bright, tangy flavor makes it an exceptional topping for grilled brats or burgers, or try stirring a spoonful into potato salad for an instant flavor boost.
Zucchini and Onion Relish
Kick off your holiday meal prep with this vibrant zucchini and onion relish, a tangy-sweet condiment that transforms simple grilled meats or sandwiches into something special. Knowing how to properly sweat the vegetables ensures they soften without browning, creating the perfect relish texture. Keep reading for a straightforward method that yields a bright, flavorful result every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the vegetable base:
– 2 medium zucchini, finely diced (about 2 cups)
– 1 large yellow onion, finely diced (about 1 1/2 cups)
– 2 tbsp olive oil
For the seasoning and liquid:
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the diced zucchini and onion to the skillet, stirring to coat them evenly with the oil.
3. Cook the vegetables, stirring occasionally, for 10 minutes until they are softened and translucent but not browned. (Tip: Resist the urge to turn up the heat—slow cooking draws out moisture without caramelization.)
4. Pour in the apple cider vinegar, then add the granulated sugar, kosher salt, black pepper, and red pepper flakes.
5. Stir the mixture constantly until the sugar dissolves completely, about 1 minute.
6. Reduce the heat to medium-low and simmer the relish uncovered for 15 minutes, stirring every 3–4 minutes to prevent sticking. (Tip: The liquid should reduce by half, and the vegetables will appear glossy.)
7. Remove the skillet from the heat and let the relish cool to room temperature, about 20 minutes. (Tip: For best flavor, transfer it to a jar and refrigerate for at least 2 hours before serving.)
8. Transfer the cooled relish to an airtight container for storage.
Lovely in both texture and taste, this relish offers a tender crunch from the softened vegetables balanced by a bright, sweet-tangy kick from the vinegar and spices. Serve it chilled alongside grilled chicken or burgers, or spoon it over cream cheese for an easy appetizer cracker spread—its versatility makes it a fridge staple you’ll reach for again and again.
Garlic Dill Zucchini Relish
Discover a tangy, versatile condiment that transforms summer zucchini into a bright, flavorful relish perfect for topping burgers, hot dogs, or grilled meats. This Garlic Dill Zucchini Relish combines fresh vegetables with aromatic herbs and vinegar for a crisp, tangy addition to your meals. Follow these methodical steps to create a batch that will keep in your refrigerator for weeks.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the vegetables:
– 4 cups grated zucchini (about 2 medium zucchini)
– 1 cup finely chopped onion (about 1 medium onion)
– 2 tablespoons kosher salt
For the brine:
– 1 cup white vinegar
– 3/4 cup granulated sugar
– 1 teaspoon mustard seeds
– 1/2 teaspoon celery seeds
For finishing:
– 3 cloves garlic, minced
– 1/4 cup fresh dill, finely chopped
Instructions
1. Place the grated zucchini and chopped onion in a large colander set over a bowl or sink.
2. Sprinkle the kosher salt evenly over the vegetables and toss gently with your hands to distribute the salt.
3. Let the salted vegetables sit for 30 minutes to draw out excess moisture, which helps create a crisp texture in the final relish.
4. Rinse the vegetables thoroughly under cold running water for 1 minute to remove the salt.
5. Squeeze handfuls of the rinsed vegetables firmly to remove as much liquid as possible, then transfer them to a clean bowl.
6. In a medium saucepan, combine the white vinegar, granulated sugar, mustard seeds, and celery seeds.
7. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
8. Reduce the heat to medium and simmer the brine for 5 minutes to allow the flavors to meld.
9. Add the squeezed vegetables to the simmering brine and cook for 10 minutes, stirring occasionally, until the zucchini softens slightly but still retains some texture.
10. Remove the saucepan from the heat and stir in the minced garlic and fresh dill.
11. Let the relish cool in the saucepan for 15 minutes before transferring it to clean jars or containers.
12. Refrigerate the relish for at least 4 hours before serving to allow the flavors to develop fully.
Bright and tangy with a satisfying crunch, this relish features the fresh bite of garlic and dill balanced by sweet vinegar notes. Try it spooned over grilled chicken or stirred into potato salad for an unexpected flavor boost that will become a summer staple.
Zucchini Relish with Bell Peppers
Let’s transform those summer garden zucchinis into a vibrant, tangy relish that will brighten up your meals all year long. This zucchini relish with bell peppers is surprisingly simple to make and offers a delightful balance of sweet, savory, and tangy flavors that pairs perfectly with grilled meats, hot dogs, or as a sandwich spread.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Vegetable Mixture:
– 6 cups finely chopped zucchini (about 4 medium)
– 2 cups finely chopped green bell peppers (about 2 large)
– 1 cup finely chopped onion (about 1 large)
For the Brine:
– 3 cups white vinegar
– 2 cups granulated sugar
– 1 tablespoon pickling salt
– 1 teaspoon celery seed
– 1 teaspoon mustard seed
Instructions
1. Place the finely chopped zucchini, green bell peppers, and onion in a large, non-reactive bowl.
2. Sprinkle the pickling salt evenly over the chopped vegetables.
3. Stir the vegetables thoroughly to ensure the salt is well distributed.
4. Cover the bowl and let the vegetables sit at room temperature for 2 hours to draw out excess moisture.
5. After 2 hours, transfer the vegetables to a large colander placed in the sink.
6. Rinse the vegetables under cold running water for 1 full minute to remove the salt.
7. Using your hands, firmly press down on the vegetables in the colander to squeeze out as much liquid as possible.
8. In a large, heavy-bottomed pot, combine the white vinegar, granulated sugar, celery seed, and mustard seed.
9. Heat the brine mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar completely dissolves, which should take about 3-4 minutes.
10. Add the drained vegetable mixture to the pot with the hot brine.
11. Bring the entire mixture to a full, rolling boil over high heat.
12. Once boiling, immediately reduce the heat to medium-low to maintain a gentle simmer.
13. Simmer the relish uncovered for 15 minutes, stirring occasionally to prevent sticking.
14. While the relish simmers, prepare four 1-pint canning jars by washing them in hot, soapy water and keeping them hot.
15. After 15 minutes of simmering, the vegetables should be tender but still retain a slight crunch.
16. Carefully ladle the hot relish into the prepared hot jars, leaving 1/2 inch of headspace at the top of each jar.
17. Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal.
18. Place the lids and bands on the jars and process them in a boiling water bath canner for 10 minutes to seal.
19. Remove the jars from the canner and let them cool completely on a towel-lined countertop for 12-24 hours.
20. Check that all jar lids have sealed by pressing the center of each lid; it should not flex up and down.
What you’ll have is a relish with a wonderful texture—the zucchini and peppers remain pleasantly crisp, providing a satisfying bite against the sweet and tangy syrup. Its vibrant flavor makes it an excellent topping for burgers, a mix-in for potato salad, or even a surprising addition to a grilled cheese sandwich for a sweet-and-sour kick.
Zucchini and Corn Relish
Making the most of summer’s bounty, this zucchini and corn relish transforms humble vegetables into a vibrant condiment that brightens any meal. Follow these methodical steps to create a balanced relish with just the right crunch and tang.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 2 medium zucchini, diced into 1/4-inch pieces (about 2 cups)
– 1 cup fresh corn kernels (from about 2 ears)
– 1/2 cup finely diced red onion
For the dressing:
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the diced zucchini to the hot skillet in a single layer. Cook for 3-4 minutes, stirring once halfway through, until the zucchini pieces are lightly browned but still firm.
3. Add the fresh corn kernels and diced red onion to the skillet with the zucchini. Cook for 2 more minutes, stirring constantly, until the corn is bright yellow and the onion is slightly softened.
4. Transfer the cooked vegetable mixture to a large mixing bowl and let it cool for 5 minutes.
5. In a small bowl, whisk together the apple cider vinegar, remaining 1 tablespoon olive oil, honey, Dijon mustard, salt, and black pepper until fully emulsified.
6. Pour the dressing over the slightly cooled vegetables in the mixing bowl.
7. Gently toss the vegetables with the dressing using a large spoon until every piece is evenly coated.
8. Cover the bowl with plastic wrap and refrigerate the relish for at least 30 minutes to allow the flavors to meld.
9. Stir the relish once more before serving to redistribute the dressing.
This relish offers a delightful contrast of tender zucchini, sweet corn pops, and a sharp, tangy dressing that cuts through richness. Try it spooned over grilled chicken or fish, folded into a summer grain bowl, or as a fresh topping for tacos to add a burst of seasonal flavor.
Zucchini Relish with Mustard Seeds
Crafting a vibrant zucchini relish with mustard seeds is easier than you might think, and it’s a fantastic way to preserve summer’s bounty for year-round enjoyment. This tangy, slightly sweet condiment adds a delightful crunch and zesty flavor to everything from hot dogs to grilled cheese sandwiches, and making it from scratch ensures you control the ingredients and quality. Follow these clear, methodical steps to create a batch that will become a staple in your pantry.
Serving: 4 cups | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the Vegetables:
– 6 cups finely chopped zucchini (about 4 medium zucchinis)
– 1 cup finely chopped onion (1 medium onion)
– 1/2 cup finely chopped red bell pepper (1 small pepper)
– 1/4 cup pickling salt
For the Brine and Flavoring:
– 2 cups white vinegar (5% acidity)
– 1 1/2 cups granulated sugar
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon ground turmeric
Instructions
1. In a large non-reactive bowl, combine the 6 cups of finely chopped zucchini, 1 cup of finely chopped onion, and 1/2 cup of finely chopped red bell pepper.
2. Sprinkle the 1/4 cup of pickling salt evenly over the vegetable mixture and toss thoroughly to coat.
3. Cover the bowl and let the salted vegetables sit at room temperature for 2 hours to draw out excess moisture, which helps keep the relish crisp.
4. After 2 hours, transfer the vegetables to a large colander and rinse them thoroughly under cold running water for 1 full minute to remove the salt.
5. Use your hands to squeeze handfuls of the rinsed vegetables firmly over the sink to extract as much liquid as possible; this step is crucial for preventing a watery final product.
6. In a large, heavy-bottomed pot, combine the 2 cups of white vinegar, 1 1/2 cups of granulated sugar, 1 tablespoon of mustard seeds, 1 teaspoon of celery seeds, and 1/2 teaspoon of ground turmeric.
7. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, which should take about 3-4 minutes.
8. Add all the squeezed vegetables to the boiling brine, reduce the heat to medium, and simmer the mixture uncovered for 10 minutes, stirring every 2 minutes to ensure even cooking.
9. While the relish simmers, prepare your canning jars by washing them in hot, soapy water and keeping them warm; this prevents thermal shock when filling.
10. After 10 minutes of simmering, carefully ladle the hot relish into the prepared jars, leaving 1/2 inch of headspace at the top, and seal immediately according to safe canning practices for long-term storage.
You’ll love the relish’s bright, tangy-sweet flavor and the satisfying pop of the mustard seeds against the tender-crisp zucchini. Yellow mustard seeds not only add visual appeal but also a subtle, aromatic warmth that elevates simple dishes, making this relish perfect for spooning over burgers or mixing into potato salad for an extra zing.
Zucchini and Carrot Relish
Savor the crisp, tangy flavors of this versatile zucchini and carrot relish, perfect for brightening up sandwiches, grilled meats, or even as a simple dip. This easy-to-make condiment transforms fresh summer vegetables into a zesty accompaniment that stores beautifully in the fridge for weeks. Let’s walk through the process step-by-step to ensure your relish turns out perfectly every time.
Serving: 2 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Vegetables:
– 2 medium zucchini, finely diced (about 2 cups)
– 2 large carrots, peeled and finely diced (about 1.5 cups)
– 1 small onion, finely diced (about 1/2 cup)
For the Brine:
– 1 cup white vinegar
– 1/2 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon ground turmeric
Instructions
1. Place the finely diced zucchini, carrots, and onion in a large mixing bowl. 2. In a medium saucepan, combine the white vinegar, granulated sugar, salt, mustard seeds, and ground turmeric. 3. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. 4. Reduce the heat to medium and simmer the brine for 5 minutes to allow the flavors to meld. 5. Carefully pour the hot brine over the diced vegetables in the bowl. 6. Stir the mixture thoroughly with a wooden spoon to coat all the vegetables evenly. 7. Let the relish sit at room temperature for 1 hour, stirring every 15 minutes to ensure even pickling. 8. Transfer the relish to a clean glass jar or airtight container. 9. Refrigerate the relish for at least 4 hours before serving to develop the flavors fully.
Delightfully crunchy with a sweet-and-sour balance, this relish adds a vibrant pop to burgers or hot dogs. Its bright yellow hue from the turmeric makes it visually appealing on a charcuterie board. Try spooning it over cream cheese on crackers for an effortless appetizer.
Zucchini Relish with Turmeric
Just in time for holiday gatherings, this vibrant zucchini relish with turmeric is a tangy, versatile condiment that’s surprisingly simple to make. Jarring up a batch now means you’ll have a bright, homemade gift or a flavorful fridge staple ready to elevate everything from grilled meats to cheese boards. Let’s walk through the process methodically, ensuring perfect results every time.
Serving: 4 cups | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Vegetables:
– 4 cups finely diced zucchini (about 3 medium)
– 1 cup finely diced yellow onion (1 medium)
– 1/2 cup finely diced red bell pepper (1 small)
For the Brine:
– 1 cup apple cider vinegar
– 3/4 cup granulated sugar
– 1 tablespoon kosher salt
– 2 teaspoons ground turmeric
– 1 teaspoon mustard seeds
– 1/2 teaspoon celery seeds
Instructions
1. Place the diced zucchini, onion, and red bell pepper in a large, non-reactive bowl.
2. Sprinkle the 1 tablespoon of kosher salt evenly over the vegetables and toss thoroughly to combine.
3. Let the salted vegetables sit at room temperature for 20 minutes to draw out excess moisture, which helps keep the relish crisp.
4. While the vegetables rest, combine the apple cider vinegar, granulated sugar, ground turmeric, mustard seeds, and celery seeds in a medium saucepan.
5. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves, about 3-4 minutes.
6. Reduce the heat to medium-low and let the brine simmer gently for 5 minutes to allow the spices to infuse.
7. After 20 minutes, transfer the salted vegetables to a colander and rinse them thoroughly under cold running water to remove the excess salt.
8. Use your hands to squeeze handfuls of the rinsed vegetables firmly over the sink, removing as much liquid as possible; this step is crucial for a non-watery final relish.
9. Add the squeezed vegetables to the simmering brine in the saucepan.
10. Increase the heat to medium and cook the mixture, stirring frequently, until the vegetables have softened slightly but still retain some bite, about 10-12 minutes. A good visual cue is when the zucchini turns translucent at the edges.
11. Carefully ladle the hot relish into clean, sterilized jars, leaving 1/2 inch of headspace at the top.
12. Seal the jars tightly and let them cool completely to room temperature before refrigerating. For the best flavor development, let the relish chill for at least 24 hours before serving.
Fresh from the jar, this relish boasts a delightful crunch from the vegetables, balanced by a sweet-tangy brine with the warm, earthy notes of turmeric. Fantastic on hot dogs or burgers, it also makes a brilliant dip when stirred into cream cheese or spooned over a block of softened goat cheese.
Zucchini and Apple Relish
Gathering fresh zucchini and crisp apples creates a surprisingly delightful relish that brightens up everything from grilled meats to simple sandwiches. This sweet-tangy condiment comes together quickly and stores beautifully, making it a versatile staple for your kitchen. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the vegetable and fruit base:
– 2 medium zucchini, finely diced (about 3 cups)
– 2 large Granny Smith apples, peeled, cored, and finely diced (about 2 cups)
– 1 medium yellow onion, finely diced (about 1 cup)
For the cooking liquid and seasoning:
– 1 cup apple cider vinegar
– 1 cup granulated sugar
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon mustard seeds
Instructions
1. Place the diced zucchini, apples, and onion in a large, heavy-bottomed saucepan or Dutch oven.
2. Pour the apple cider vinegar and granulated sugar over the vegetable and fruit mixture in the saucepan.
3. Add the kosher salt, ground black pepper, and mustard seeds to the saucepan.
4. Stir all ingredients in the saucepan until the sugar begins to dissolve and the mixture is evenly combined.
5. Set the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
6. Once boiling, reduce the heat to maintain a steady simmer.
7. Simmer the relish uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking.
8. Cook until the liquid has reduced by about half and the relish thickens slightly, leaving a glossy coating on the vegetables and apples.
9. Remove the saucepan from the heat and let the relish cool in the pan for 10 minutes.
10. Transfer the warm relish to clean glass jars or airtight containers using a ladle or large spoon.
11. Seal the containers and refrigerate immediately for at least 2 hours before serving to allow the flavors to meld.
Serving this relish chilled highlights its crisp-tender texture and balanced sweet-tart flavor. The zucchini retains a slight bite while the apples soften just enough to meld with the savory onion and tangy vinegar base. Try it spooned over grilled pork chops, stirred into chicken salad, or as a bright topping for burgers and hot dogs for an unexpected twist.
Zucchini Relish with Cumin
Sometimes the simplest garden vegetables can be transformed into something truly special with just a few thoughtful additions. This zucchini relish, brightened with the warm, earthy notes of cumin, is a perfect example—it’s a versatile condiment that adds a fresh, tangy crunch to everything from grilled meats to simple sandwiches. Let’s walk through making it together, step by step.
Serving: 4 cups | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Vegetables:
– 4 cups finely diced zucchini (about 3 medium)
– 1 cup finely diced yellow onion (1 medium)
– 1/2 cup finely diced red bell pepper (1 small)
For the Brine:
– 1 cup white vinegar (5% acidity)
– 3/4 cup granulated sugar
– 1 tbsp kosher salt
– 1 tsp ground cumin
– 1/2 tsp mustard seeds
– 1/4 tsp celery seeds
Instructions
1. Place the diced zucchini, onion, and red bell pepper in a large colander set over a bowl. Sprinkle with 1 tablespoon of the kosher salt, toss to coat, and let drain for 20 minutes to draw out excess moisture, which helps keep the relish crisp.
2. Rinse the salted vegetables thoroughly under cold running water to remove the salt, then press them firmly with your hands or a clean towel to squeeze out as much liquid as possible.
3. In a medium, non-reactive saucepan (like stainless steel), combine the white vinegar, granulated sugar, the remaining 2 teaspoons of kosher salt, ground cumin, mustard seeds, and celery seeds.
4. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt fully dissolve, which should take about 3-4 minutes.
5. Add the squeezed vegetables to the boiling brine, reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally, until the vegetables have softened slightly but still retain some bite.
6. Carefully ladle the hot relish into clean, sterilized glass jars, leaving 1/2 inch of headspace at the top. Tip: Wiping the jar rims with a clean, damp cloth before sealing ensures a proper fit for the lids.
7. Seal the jars with lids and bands, then process them in a boiling water bath for 10 minutes if canning for long-term storage, or let the relish cool completely to room temperature before refrigerating for immediate use.
Mellow and tangy, this relish achieves a wonderful balance where the zucchini’s mild sweetness plays off the cumin’s warmth. Its chunky texture holds up beautifully, making it an excellent topping for hot dogs or a vibrant stir-in for tuna salad. Try spooning it over cream cheese on crackers for an easy, impressive appetizer.
Zucchini and Cucumber Relish
Yield a vibrant, tangy relish that transforms summer’s bounty into a versatile condiment perfect for topping grilled meats, sandwiches, or enjoying as a refreshing side. This zucchini and cucumber relish combines crisp vegetables with a sweet-tart brine, creating a balanced flavor that brightens any meal. Follow these straightforward steps to achieve a perfectly textured relish every time.
Serving: 4 cups | Prep Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the vegetables:
– 2 cups zucchini, finely diced (about 2 medium zucchinis)
– 2 cups cucumber, finely diced (about 1 large cucumber, peeled and seeded)
– 1/2 cup onion, finely diced
– 1 tbsp kosher salt
For the brine:
– 1 cup white vinegar
– 3/4 cup granulated sugar
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/4 tsp turmeric powder
Instructions
1. Place the diced zucchini, cucumber, and onion in a large bowl.
2. Sprinkle 1 tbsp kosher salt over the vegetables and toss to coat evenly.
3. Let the vegetables sit at room temperature for 20 minutes to draw out excess moisture, which helps maintain crunch.
4. Rinse the vegetables under cold water in a colander to remove the salt, then drain thoroughly by pressing gently with a clean towel.
5. Combine 1 cup white vinegar, 3/4 cup granulated sugar, 1 tsp mustard seeds, 1/2 tsp celery seeds, and 1/4 tsp turmeric powder in a medium saucepan.
6. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
7. Reduce the heat to medium and simmer the brine for 5 minutes to infuse the flavors, avoiding splatters by using a lid slightly ajar.
8. Add the drained vegetables to the saucepan and stir to coat them evenly with the hot brine.
9. Cook the mixture over medium heat for 10 minutes, stirring every 2-3 minutes, until the vegetables soften slightly but retain a crisp texture.
10. Remove the saucepan from the heat and let the relish cool to room temperature, about 30 minutes.
11. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld. Store refrigerated for up to 2 weeks.
Savor the relish’s crisp texture and sweet-tart balance, which pairs wonderfully with hot dogs or as a topping for fish tacos. Its vibrant color and zesty flavor make it an ideal addition to cheese boards or a simple scoop over cream cheese on crackers for an easy appetizer.
Zucchini Relish with Red Pepper Flakes
Diving into the world of homemade condiments can transform simple meals, and this zucchini relish with a spicy kick is a perfect place to start. It’s a fantastic way to use up a summer garden bounty, creating a versatile topping that balances sweet, tangy, and heat in every jar. Let’s walk through the process methodically to ensure your relish is crisp, flavorful, and safely preserved.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the Vegetables:
– 6 cups finely diced zucchini (about 4 medium)
– 2 cups finely diced yellow onion (about 2 medium)
– 1 red bell pepper, finely diced
– 1/4 cup pickling salt
For the Brining Liquid:
– 4 cups white vinegar (5% acidity)
– 2 cups granulated sugar
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1 tsp turmeric
– 1/2 to 1 tsp red pepper flakes
Instructions
1. In a large non-reactive bowl, combine the diced zucchini, onion, and red bell pepper. Sprinkle the 1/4 cup of pickling salt evenly over the vegetables and toss thoroughly to coat. Tip: Using pickling salt, which lacks anti-caking agents, helps draw moisture out cleanly without clouding the brine.
2. Cover the bowl and let the salted vegetables sit at room temperature for 2 hours to draw out excess water, which is crucial for a crisp final texture.
3. After 2 hours, transfer the vegetables to a large colander in the sink. Rinse them thoroughly under cold running water for 1 full minute to remove the salt.
4. Using your hands, squeeze handfuls of the rinsed vegetables firmly over the sink to remove as much liquid as possible. Tip: Getting them very dry prevents a watery relish and helps the flavors concentrate.
5. In a large, heavy-bottomed pot, combine the 4 cups of white vinegar, 2 cups of sugar, 1 tbsp mustard seeds, 1 tsp celery seeds, 1 tsp turmeric, and your chosen amount of red pepper flakes (1/2 tsp for mild, 1 tsp for spicy).
6. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar fully dissolves, which should take about 3-4 minutes.
7. Once boiling, carefully add all the squeezed vegetables to the pot. Stir to combine.
8. Return the mixture to a full boil, then immediately reduce the heat to maintain a steady simmer. Let it simmer uncovered for 10 minutes exactly, stirring occasionally. Tip: Avoid overcooking; 10 minutes is sufficient to meld the flavors while keeping the vegetables pleasantly crisp-tender.
9. While the relish simmers, prepare four 1-pint canning jars, lids, and rings by washing them in hot, soapy water and keeping them hot.
10. After 10 minutes of simmering, carefully ladle the hot relish into the prepared hot jars, leaving 1/2 inch of headspace at the top. Wipe the jar rims clean with a damp cloth.
11. Place the lids on the jars and screw on the rings until they are fingertip-tight—just snug, not forced.
12. Process the filled jars in a boiling water bath canner for 10 minutes to seal them safely for pantry storage. Start your timer once the water returns to a full, rolling boil.
13. After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them to a towel-lined counter to cool completely, undisturbed, for 12-24 hours.
Perfectly balanced, this relish offers a delightful crunch with a sweet-tangy base that lets the warmth of the red pepper flakes shine through. Its vibrant color and texture make it an excellent topping for grilled bratwurst, a bold mix-in for chicken or tuna salad, or a surprising layer on a sharp cheddar grilled cheese sandwich.
Zucchini and Pineapple Relish
Zucchini and pineapple relish is a vibrant, sweet-and-tangy condiment that transforms simple grilled meats or sandwiches into something special. This easy recipe uses fresh summer produce and comes together quickly, making it perfect for weeknight dinners or last-minute gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the relish base:
– 2 medium zucchini, finely diced (about 2 cups)
– 1 cup fresh pineapple, finely diced
– 1/2 cup red onion, finely diced
For the cooking liquid:
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1/4 cup water
For seasoning:
– 1/2 teaspoon kosher salt
– 1/4 teaspoon red pepper flakes
Instructions
1. Combine the apple cider vinegar, granulated sugar, and water in a medium saucepan over medium-high heat.
2. Stir the mixture constantly with a wooden spoon until the sugar fully dissolves, which should take about 2 minutes.
3. Add the finely diced zucchini, pineapple, and red onion to the saucepan.
4. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low to maintain a steady simmer.
5. Simmer the relish uncovered for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in the kosher salt and red pepper flakes until evenly distributed.
7. Remove the saucepan from the heat and let the relish cool completely in the pan for 30 minutes.
8. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours before serving.
A spoonful of this relish offers a delightful crunch from the zucchini, balanced by the pineapple’s tropical sweetness and a subtle kick from the pepper flakes. Try it chilled alongside grilled chicken or pork chops, or spread it on a turkey sandwich for an instant flavor upgrade.
Zucchini Relish with Celery Seeds
Many home cooks overlook relish as a simple condiment, but this zucchini relish with celery seeds transforms humble summer squash into a tangy, crunchy topping that elevates everything from hot dogs to grilled chicken. Making it requires patience with chopping and simmering, but the payoff is a versatile preserve you’ll use all year. Follow these steps carefully for a balanced sweet-and-sour flavor with a delightful celery seed crunch.
Serving: 4 cups | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the vegetables:
– 6 cups finely chopped zucchini (about 4 medium)
– 2 cups finely chopped onion (about 2 medium)
– 1 cup finely chopped green bell pepper (about 1 large)
For the brine:
– 2 cups white vinegar
– 1 1/2 cups granulated sugar
– 1 tablespoon celery seeds
– 2 teaspoons mustard seeds
– 1 teaspoon turmeric powder
– 1 teaspoon kosher salt
Instructions
1. Place the chopped zucchini, onion, and green bell pepper in a large non-reactive bowl or pot.
2. Sprinkle the kosher salt evenly over the vegetables and toss thoroughly to coat.
3. Cover the bowl and let the vegetables sit at room temperature for 30 minutes to draw out excess moisture.
4. After 30 minutes, transfer the vegetables to a colander and rinse them thoroughly under cold running water for 1 minute to remove the salt.
5. Use your hands to squeeze handfuls of the rinsed vegetables firmly over the sink, pressing out as much liquid as possible; this prevents a watery relish.
6. In a large, heavy-bottomed pot, combine the white vinegar, granulated sugar, celery seeds, mustard seeds, turmeric powder, and the squeezed vegetables.
7. Set the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely.
8. Once boiling, reduce the heat to medium-low to maintain a steady, gentle simmer.
9. Simmer the relish uncovered for 45 minutes, stirring every 10 minutes to prevent sticking; the liquid will reduce and thicken slightly.
10. While the relish simmers, prepare your canning jars by washing them in hot, soapy water and keeping them warm.
11. After 45 minutes, remove the pot from the heat; the relish is ready when the vegetables are tender but still retain a slight crunch.
12. Carefully ladle the hot relish into the warm jars, leaving 1/2 inch of headspace at the top.
13. Wipe the jar rims clean with a damp cloth, place the lids on, and screw on the bands until fingertip-tight.
14. Process the jars in a boiling water bath for 10 minutes to seal them, then remove and let cool completely on a towel-lined counter.
During the simmering process, the turmeric gives the relish its vibrant golden hue, while the celery seeds provide a subtle, aromatic crunch in every bite. This relish has a perfect balance of tangy vinegar and sweet sugar, with vegetables that soften just enough without becoming mushy. Dollop it on burgers, mix it into tuna salad, or serve it alongside a cheese board for a homemade touch that impresses guests.
Zucchini and Tomato Relish
Finally, let’s make a vibrant Zucchini and Tomato Relish that’s perfect for topping grilled meats, spreading on sandwiches, or simply scooping up with chips. This relish comes together with a few fresh ingredients and a bit of simmering, yielding a tangy, slightly sweet condiment that brightens any meal. Follow these steps carefully for a foolproof result.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the vegetable base:
– 2 medium zucchinis, diced into 1/4-inch pieces (about 2 cups)
– 2 large tomatoes, diced into 1/4-inch pieces (about 1 1/2 cups)
– 1 small onion, finely chopped (about 1/2 cup)
For the cooking liquid and seasoning:
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large saucepan over medium heat until it shimmers, about 1 minute.
2. Add 1 small finely chopped onion to the saucepan and sauté, stirring frequently, until it turns translucent, about 3–4 minutes.
3. Stir in 2 medium diced zucchinis and cook, stirring occasionally, until they soften slightly, about 5 minutes.
4. Tip: For even cooking, ensure the zucchini pieces are uniform in size.
5. Add 2 large diced tomatoes to the saucepan and cook, stirring gently, until they release their juices, about 3 minutes.
6. Pour in 1/2 cup apple cider vinegar and 1/4 cup granulated sugar, then add 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Tip: The vinegar helps preserve the relish, so don’t skip it for food safety.
8. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
9. Simmer uncovered, stirring occasionally, until the liquid reduces and the relish thickens, about 15 minutes.
10. Tip: Check the relish at 10 minutes; it’s ready when a spoon dragged across the bottom leaves a clear trail.
11. Remove the saucepan from the heat and let the relish cool completely in the pan, about 30 minutes, to allow flavors to meld.
12. Transfer the cooled relish to an airtight container and refrigerate until ready to serve.
So, this relish boasts a chunky texture with tender zucchini and tomatoes, balanced by a bright, tangy-sweet flavor from the vinegar and sugar. Serve it chilled alongside grilled chicken or fish, or spoon it over cream cheese for a quick appetizer—it keeps well in the fridge for up to a week, making it a handy staple.
Zucchini Relish with Honey
Now, let’s make a sweet and tangy zucchini relish with honey—a perfect way to use up summer zucchini and add a burst of flavor to burgers, hot dogs, or cheese plates. This methodical recipe walks you through each step, ensuring a crisp, well-balanced condiment every time.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the vegetables:
– 4 cups grated zucchini (about 2 medium zucchinis)
– 1 cup finely chopped onion (about 1 medium onion)
– 1/2 cup finely chopped red bell pepper (about 1 small pepper)
For the brine:
– 1 cup white vinegar
– 1/2 cup honey
– 1 teaspoon salt
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon celery seeds
Instructions
1. Place the grated zucchini, chopped onion, and chopped red bell pepper in a large bowl.
2. Sprinkle the salt over the vegetables and toss to combine evenly.
3. Let the vegetables sit for 10 minutes to draw out excess moisture, which helps keep the relish crisp.
4. Transfer the vegetables to a colander and press firmly with a spoon to drain the liquid.
5. In a medium saucepan, combine the white vinegar, honey, mustard seeds, and celery seeds.
6. Heat the mixture over medium-high heat, stirring constantly, until it reaches a gentle boil.
7. Add the drained vegetables to the saucepan and reduce the heat to medium.
8. Simmer the relish for 10 minutes, stirring occasionally, until the vegetables soften slightly but still retain some texture.
9. Remove the saucepan from the heat and let the relish cool to room temperature, about 30 minutes.
10. Transfer the cooled relish to clean jars or airtight containers.
11. Refrigerate the relish for at least 2 hours before serving to allow the flavors to meld.
You’ll love the relish’s crisp texture and the way the honey balances the vinegar’s tanginess with a subtle sweetness. Try it spooned over grilled sausages or stirred into potato salad for a refreshing twist.
Zucchini and Green Tomato Relish
Let’s transform those end-of-summer garden treasures into a vibrant, tangy condiment that will brighten up your meals for months. This relish is a fantastic way to use up zucchini and green tomatoes, capturing their fresh flavor in a jar. We’ll walk through the simple canning process together, step by step.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Vegetable Mixture:
– 4 cups finely diced zucchini
– 4 cups finely diced green tomatoes
– 2 cups finely diced yellow onion
For the Brining Liquid:
– 1/4 cup pickling salt
– 4 cups cold water
For the Cooking Syrup:
– 3 cups granulated sugar
– 2 cups apple cider vinegar
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon ground turmeric
Instructions
1. Combine the diced zucchini, green tomatoes, and onion in a large, non-reactive bowl.
2. Dissolve the 1/4 cup of pickling salt in the 4 cups of cold water to create a brine.
3. Pour the brine over the vegetable mixture, ensuring all pieces are submerged, and let it sit at room temperature for 2 hours. Tip: This brining step is crucial as it draws out excess moisture, ensuring your final relish has the perfect texture and isn’t watery.
4. After 2 hours, thoroughly drain the vegetables in a colander and rinse them well under cold running water.
5. In a large, heavy-bottomed pot, combine the sugar, apple cider vinegar, mustard seeds, celery seeds, and turmeric.
6. Bring the syrup mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
7. Add the drained and rinsed vegetable mixture to the pot with the boiling syrup.
8. Return the mixture to a boil, then immediately reduce the heat to maintain a steady, gentle simmer.
9. Simmer the relish, uncovered, for 20 minutes, stirring occasionally to prevent sticking. Tip: A gentle simmer, not a rolling boil, is key here; it allows the flavors to meld without making the vegetables mushy.
10. While the relish simmers, prepare your canning jars and lids by washing them in hot, soapy water and keeping them hot.
11. After 20 minutes, carefully ladle the hot relish into the prepared hot jars, leaving 1/2 inch of headspace at the top.
12. Wipe the jar rims clean with a damp paper towel, place the lids on, and screw on the bands until fingertip-tight.
13. Process the filled jars in a boiling water bath canner for 10 minutes to seal them. Tip: Start your timer once the water in the canner returns to a full, rolling boil after adding the jars.
14. After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them to a towel-lined counter to cool completely.
Just processed, this relish boasts a beautiful balance of sweet, tangy, and subtly spiced flavors with a delightful, tender-crisp texture from the brined vegetables. Jar it up for holiday gifts, or spoon it over grilled sausages, burgers, or even cream cheese for an instant appetizer.
Summary
Ultimately, these 18 tangy zucchini relish recipes are your ticket to preserving summer’s bounty with a zesty twist. Whether you’re a canning pro or just starting out, there’s a flavor here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop a comment below and don’t forget to share this roundup on Pinterest to spread the relish love!
