Zucchini Relish Canning Recipe

by Merissa on August 20, 2012

in Canning and Preserving, Featured

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Zucchini Relish Canning Recipe

This time of year seems to be notorious for "what do I do with all this zucchini"? Here is a great tired and true recipe to use some of those extra zucchinis up. Simple and delicious!!

Zucchini Relish Canning Recipe

In large bowl place:

  • 16 cups of shredded zucchini (I leave the peel on, but you can do either)
  • 2 cups of small pieces of diced up onion
  • 5 T. canning salt

Place these 3 things together and mix. Let stand overnight, covered, on your countertop or refrigerator. In the morning, use a colander to rinse the zucchini/onion mixture. Rinse thoroughly with cold water and drain.

Place this in a large stockpot.

Add in:

  • 2 1/2 cups vinegar (apple cider or white)
  • 4 cups sugar
  • 2 t. celery seed
  • 1 T. dry mustard
  • 1 T. turmeric
  • 1 T. cornstarch
  • 2 diced up green or colored peppers

Mix all the seasonings and pepper pieces into your zucchini/onion mix and bring to boil for 30 minutes. Place mixture in pint jars and seal, using hot water bath for 10 minutes.

Please check with your local extension office for any changes on times/temps/high altitude.

Enjoy this Zucchini Relish Canning Recipe! Until next time, Julie

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Get even more Quick Zucchini Recipes!

Have you ever made any kind of zucchini relish recipe? What do you like to add?

Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.

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9:00 am

{ 19 comments… read them below or add one }

1 Misty Long August 20, 2012 at 9:17 am

I made this a month ago….I used my Grandma’s recipe…so good!


2 marci357 August 20, 2012 at 9:37 am

Sounds and looks delicious!
I make a similar one – only with 10 C shredded Zukes and Yellowneck squash mixed as available, 2 cups shredded carrots, and 1 C diced onions… and no bell peppers as allergic to them…. All peels on except onions..

With the peels on, I love how colorful it is – Green zukes, Yellow squash, and Orange carrots 🙂

We use it not only as a relish, on fish, in tunafish mix, but as a tarter sauce type mix for clam fritters.


3 Laura Latham August 20, 2012 at 10:12 am

When i was growing up, my mom used to make a zucchini relish with pineapple juice. I think I would like it a lot more now that I’m an adult, but at the time I just kept thinking if I wanted to eat pineapple, I’d just eat pineapple, not flavored zucchini. 🙂 Wonder if she still has that recipe…..


4 Kendra August 21, 2012 at 3:43 pm

Yes yes yes!! Made this a couple years ago -best relish ever!


5 Karen Robinson August 22, 2012 at 12:13 am

I have made Yellow zucchini honey, it is like making Lemon honey, so yummy….and keeps for up to a year bottled.


6 Little House on the Prairie Living August 22, 2012 at 7:13 am

I’d love the recipe for that Karen Robinson!


7 colleen August 28, 2013 at 5:39 pm

I make a relish similar to this for hot dogs, but use cucumbers and add a habanero or other hot pepper to taste. Yummy!


8 Heather January 5, 2014 at 11:34 am

I have some zucchini that I need to do something with. I am gonna try this : )


9 Merissa January 5, 2014 at 11:35 am

Have fun!


10 Jennifer March 21, 2014 at 5:03 pm

I have never had zucchini relish, is it similar to pickle relish in flavor? Also, how do you eat it? I am guessing on hot dogs & hamburgers, but do you have any other ideas?


11 Merissa March 21, 2014 at 5:05 pm

Yes, this is similar to a pickle relish so you could use anywhere you would use a regular pickle relish on. 🙂


12 Linna Sutton June 23, 2014 at 12:18 pm

Can you do this without sugar? We don’t like sweet relish.


13 Merissa June 24, 2014 at 8:41 am

Yes you can.


14 Danielle July 29, 2014 at 12:48 pm

Oh how I love canning recipes! Don’t forget to link it up to my Feature Friday Link Palooza!

Danielle @ Blissful & Domestic


15 Cynthia July 31, 2014 at 8:14 pm

Yum! This sounds great. Good way to use up some of that zucchini. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.


16 Jill July 26, 2015 at 7:19 am

I have made this for 3 straight years. If you like relish you will love it. Sometimes I grate the zukes and sometimes I chopped them. Always enter it in the fair and always win a ribbon


17 Pam C August 16, 2015 at 3:45 pm

This is very similar to a recipe i have used. I have not been able to grow zucchini the last few years and wonder if cucumbers would work as substitute for zucchini.


18 Pat Sneath May 8, 2017 at 10:36 pm

Yes Pam you can use cucumbers, a little different taste , but still good.


19 Pat Sneath May 8, 2017 at 10:34 pm

I use my slicer and slice the veg instead of fine chopping them. I do all the rest the same. Then I put them in a dish when I serve meat and let folks have some with their dinner , more of a pickle than a relish. I also use it on sandwiches. If I have time I will make both, but now I am on my own I will see about making some for myself and others for gifts. Thanks for bringing this to my attention. Oh, and here a 750 ml. bottle in the store cost $7.95 I know because I didn’t have any after my big move last fall and I have bought 2 jars over the winter! That would have made a full 8 or 9 pints! ( if you have the jars on hand).


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