When zucchini plants are in full production, it’s easy to find yourself with more squash than you know what to do with. This sweet and tangy zucchini relish is one of the best ways to preserve your summer harvest while creating a versatile condiment you’ll enjoy all year long.
Made with fresh zucchini, sweet onion, apple cider vinegar, and classic pickling spices, this relish delivers the perfect balance of sweetness and tanginess. It’s a delicious topping for hot dogs, burgers, sandwiches, and grilled meats, while also adding a burst of flavor to potato salad, tuna salad, and homemade sauces.
This easy canning recipe is perfect for beginners and experienced home preservers alike. A quick simmer and a simple boiling water bath process transform fresh garden zucchini into shelf-stable jars filled with vibrant flavor.
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Whether you’re looking to reduce food waste, stock your pantry, or make thoughtful homemade gifts, this zucchini relish is a recipe you’ll come back to every summer. Let the jars rest for a couple of weeks before opening, and you’ll be rewarded with beautifully blended flavors.
Servings: About 5 pint jars
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: About 1 hour
Ingredients :
- 4 pounds fresh, firm zucchini
- 1/2 cup finely diced sweet onion
- 2 cups apple cider vinegar (5% acidity)
- 2 1/4 cups granulated sugar
- 2 teaspoons celery seed
- 2 teaspoons ground turmeric
- 4 teaspoons mustard seed
Instructions:
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