Easy Zucchini Relish Recipe: A Simple and Delicious Way to Preserve Summer’s Bounty

Zucchini relish is a fantastic way to use up the abundance of zucchini that summer often brings. This easy recipe yields a tangy, slightly sweet, and incredibly flavorful relish that’s perfect as a condiment, a side dish, or even as a mix-in for other recipes. Unlike some canning projects, this recipe is relatively quick and straightforward, making it ideal for beginner canners or anyone short on time.

## Why You’ll Love This Zucchini Relish

* **Delicious Flavor:** The combination of zucchini, onions, peppers, vinegar, and spices creates a complex and satisfying flavor that’s both sweet and tangy.
* **Versatile:** Enjoy it on hot dogs, hamburgers, sandwiches, scrambled eggs, or as a side with grilled meats. It’s also a great addition to tuna salad, potato salad, or even stirred into chili.
* **Easy to Make:** This recipe requires minimal effort and readily available ingredients.
* **Great Way to Use Zucchini:** If your garden is overflowing with zucchini, this relish is the perfect solution.
* **Preserves Summer’s Bounty:** Canning allows you to enjoy the flavors of summer all year round.

## Ingredients You’ll Need

* **Zucchini:** 6 cups, grated (about 3 medium-large zucchini)
* **Onions:** 2 cups, finely chopped (about 2 medium onions)
* **Red Bell Pepper:** 1 cup, finely chopped (about 1 large bell pepper)
* **Green Bell Pepper:** 1 cup, finely chopped (about 1 large bell pepper)
* **Apple Cider Vinegar:** 2 cups
* **Sugar:** 1 1/2 cups
* **Mustard Seed:** 2 tablespoons
* **Celery Seed:** 1 tablespoon
* **Turmeric:** 1 teaspoon
* **Salt:** 2 tablespoons
* **Optional: Hot Peppers:** 1-2 small hot peppers, seeded and finely minced (such as jalapeno or serrano) for a spicy kick.

## Equipment You’ll Need

* **Large Bowl:** For combining the ingredients.
* **Large Pot:** For cooking the relish.
* **Canning Jars:** 6-8 pint jars (16 oz) or 12-16 half-pint jars (8 oz)
* **Lids and Bands:** New lids are essential for proper sealing.
* **Canning Utensils:** Jar lifter, funnel, lid wand (optional but helpful).
* **Canning Pot (Water Bath Canner):** A large pot with a rack to keep the jars off the bottom.
* **Measuring Cups and Spoons**
* **Knife and Cutting Board**
* **Grater or Food Processor:** For grating the zucchini.

## Step-by-Step Instructions

**Step 1: Prepare the Zucchini and Vegetables**

* Wash the zucchini, onions, and bell peppers thoroughly.
* Trim the ends off the zucchini and grate it using a box grater or a food processor. If the zucchini has large seeds, you can remove them before grating.
* Finely chop the onions and bell peppers. Uniformity in size will help with even cooking and a better texture.
* If using hot peppers, carefully seed and mince them. Remember to wear gloves if you are sensitive to chili peppers.

**Step 2: Combine the Ingredients**

* In a large bowl, combine the grated zucchini, chopped onions, and chopped bell peppers. Add the minced hot peppers, if using.
* Sprinkle the salt over the vegetables. This will help to draw out excess moisture and improve the texture of the relish. Toss well to ensure the salt is evenly distributed.
* Let the vegetables sit for at least 1 hour, or up to 4 hours, to allow the salt to draw out the moisture. This step is crucial for preventing a watery relish. Place the bowl in the refrigerator if letting the mixture sit for longer than an hour.

**Step 3: Drain the Vegetables**

* After the vegetables have sat for the specified time, drain them thoroughly. You can use a colander lined with cheesecloth or a clean kitchen towel to squeeze out as much liquid as possible. This is a very important step, don’t skip it! The drier the vegetables, the better the consistency of the final relish.

**Step 4: Cook the Relish**

* In a large, heavy-bottomed pot, combine the drained zucchini mixture, apple cider vinegar, sugar, mustard seed, celery seed, and turmeric.
* Stir well to ensure the sugar is dissolved.
* Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer, stirring frequently, for 30-45 minutes, or until the relish has thickened to your desired consistency. It should coat the back of a spoon. Be careful, as the mixture can splatter.
* During cooking, taste and adjust the seasoning if necessary. You may want to add more sugar for sweetness, vinegar for tanginess, or spices for more depth of flavor.

**Step 5: Prepare the Canning Jars**

* While the relish is simmering, prepare the canning jars. Wash the jars, lids, and bands thoroughly in hot, soapy water. Rinse well.
* Sterilize the jars. There are several ways to sterilize jars:
* **Boiling:** Place the jars in a large pot, cover them with water, and bring to a boil. Boil for 10 minutes. Remove the jars from the boiling water using a jar lifter, being careful not to touch the inside of the jars.
* **Oven:** Preheat your oven to 200°F (93°C). Place the clean jars on a baking sheet and heat them in the oven for 10 minutes.
* **Dishwasher:** If your dishwasher has a sterilization cycle, you can use it to sterilize the jars.
* Keep the jars hot until you are ready to fill them. The lids should be simmered in hot (not boiling) water in a separate small saucepan. Do not boil the lids as this can damage the sealing compound.

**Step 6: Fill the Jars**

* Remove one hot jar from the sterilizing water or oven at a time. Place it on a towel-lined surface.
* Using a canning funnel, carefully ladle the hot relish into the jar, leaving 1/2 inch of headspace (the space between the top of the relish and the top of the jar).
* Remove any air bubbles by gently tapping the jar on the counter or using a non-metallic spatula to run along the inside of the jar.
* Wipe the rim of the jar with a clean, damp cloth to remove any food residue. This is crucial for proper sealing.
* Center a lid on the jar and screw on the band until it is fingertip tight (snug but not overly tight).
* Repeat the filling process with the remaining jars, relish, lids, and bands.

**Step 7: Process the Jars (Water Bath Canning)**

* Place the filled jars on the rack in the water bath canner. Ensure that the jars are not touching each other or the sides of the pot. Add more hot water to the canner if needed, so that the water level is at least 1 inch above the tops of the jars.
* Bring the water to a rolling boil. Once boiling, process the jars for the following times, adjusting for altitude:
* **Pint Jars (16 oz):** 15 minutes for altitudes up to 1,000 feet, 20 minutes for 1,001-6,000 feet, and 25 minutes for above 6,000 feet.
* **Half-Pint Jars (8 oz):** 10 minutes for altitudes up to 1,000 feet, 15 minutes for 1,001-6,000 feet, and 20 minutes for above 6,000 feet.
* Once the processing time is complete, turn off the heat and remove the lid from the canner. Let the jars sit in the hot water for 5 minutes before removing them.
* Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving space between the jars for air circulation.

**Step 8: Check the Seals**

* Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
* After the jars have cooled, check the seals. Press down on the center of each lid. If the lid flexes up and down, it has not sealed and should be reprocessed with a new lid, refrigerated, or frozen.
* If the lid does not flex, it is properly sealed. Remove the bands (you can wash and reuse them). Wipe down the jars and label them with the contents and date.

**Step 9: Store the Relish**

* Store sealed jars of zucchini relish in a cool, dark, and dry place for up to one year. Refrigerate any jars that did not seal and use within a few weeks.

## Tips for Success

* **Use Fresh Ingredients:** Start with the freshest zucchini, onions, and peppers for the best flavor.
* **Don’t Skip the Salting and Draining:** This step is crucial for removing excess moisture and preventing a watery relish.
* **Chop Vegetables Finely:** Uniformly chopped vegetables ensure even cooking and a better texture.
* **Adjust Sweetness and Tanginess to Your Taste:** Taste the relish during cooking and adjust the sugar and vinegar to your preference.
* **Use New Lids:** New lids are essential for proper sealing.
* **Follow Canning Safety Guidelines:** Always follow safe canning practices to prevent spoilage.
* **Don’t Overfill Jars:** Leaving the correct headspace is important for proper sealing.
* **Altitude Adjustments are Crucial:** Be sure to adjust processing times according to your altitude to ensure a safe and effective seal.

## Serving Suggestions

* **On Hot Dogs and Hamburgers:** A classic pairing!
* **In Sandwiches:** Adds a tangy and flavorful kick to sandwiches.
* **With Grilled Meats:** Complements the richness of grilled meats like chicken, pork, and beef.
* **Mixed into Salads:** Adds a burst of flavor to tuna salad, potato salad, or egg salad.
* **As a Side Dish:** Serve alongside grilled vegetables or with crackers and cheese.
* **Stirred into Chili or Stews:** Adds depth of flavor and a hint of sweetness.
* **Topping for Cream Cheese:** Spread cream cheese on crackers and top with zucchini relish for a simple appetizer.

## Variations

* **Spicy Zucchini Relish:** Add more hot peppers or a pinch of red pepper flakes for a spicier relish.
* **Sweet Zucchini Relish:** Increase the amount of sugar for a sweeter relish. Consider using brown sugar for a richer flavor.
* **Dill Zucchini Relish:** Add fresh or dried dill to the relish for a different flavor profile.
* **Corn Relish:** Incorporate some fresh or frozen corn kernels into the relish for added texture and sweetness.
* **Pickled Zucchini Relish:** Replace some of the apple cider vinegar with white vinegar for a more pronounced pickled flavor.

## Nutritional Information (Approximate, per 2 tablespoon serving)

* Calories: 30-40
* Carbohydrates: 7-9g
* Sugar: 6-8g
* Fat: 0g
* Protein: 0g

(Note: Nutritional information can vary depending on the exact ingredients and quantities used.)

Enjoy this delicious and easy zucchini relish recipe! It’s a wonderful way to preserve the flavors of summer and add a flavorful touch to your meals all year round. Happy Canning!