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Zucchini Relish Recipe

Zucchini Relish Canning Recipe


  • 16 cups of shredded zucchini I leave the peel on, but you can do either
  • 2 cups of small pieces of diced up onion

Mix Together

  • 8 cups vinegar apple cider or white
  • 9 cups sugar this can be lowered
  • 6 teaspoons celery seed
  • 12 teaspoons mustard seed
  • 2 tablespoons turmeric


  1. Place all the ingredients except the zucchini and onion in a large stockpot and bring to a boil. Add in the zucchini/onion mixture and boil for an additional 5 minutes.
  2. Place the hot relish into your pint jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe the rims of the jars clean and place the lids on and screw down (fingertight) before placing the jars in the water bath canner.
  3. Process the relish in boiling water for 15 minutes or adjust for your altitude according to the chart from NCHFP below. When the jars are finished processing, leave them in the water bath for 5 minutes and then remove and do not touch until all have sealed. Place unsealed jars in the fridge and enjoy.