Zucchini Relish


Today continues with The Outdoor Epicurean’s installment on Zucchini. This Zucchini relish is sweet in taste and can be used in ham salad and egg salad as well as gracing the contents on your bun of choice. Zucchini relish make great hostess gifts and presents for a lucky someone. I place a twine around the canning lid and it looks very country without being hard on your wallet.

Canning zucchini relish is an easy way to learn the process of canning. As a matter of fact, it was the first item I canned. I hope  you enjoy the recipe and the lesson.  Please feel free to contact me should you have any questions.

Zucchini Relish


  • 3 Medium zucchini (about 3 cups)
  • 1 Medium white onion (about 1 cup)
  • 1 Small green pepper (about 1/2 cup)
  • 1 Small sweet red pepper (about 1/2 cup)
  • 2 tablespoons kosher salt
  • 1 3/4 cup sugar
  • 2 teaspoons celery seed
  • 1 teaspoon mustard seed
  • 1 cup apple cider vinegar
  • 4 wide mouth half pint jars, sterilized according to directions
  • 4 wide mouth canning lids, sterilized according to instructions
  • 1 jar lifter (available where canning jars are sold)


In a glass mixing bowl, combine the zucchini, onion, green bell pepper and red bell pepper. Sprinkle the kosher salt over the vegetables. Add enough cold water to cover the vegetables. Let the mixture stand for 2 hours.
Meanwhile, prepare your jars and according to the manufacturer's directions. If they are not available, here are the guide lines. Place 2 kitchen towels in the bottom of your canning pot. Place clean jars and lids on the towels and fill the pot of water with enough water to cover the jar by 1 inch.. Bring the water to a simmer. Heat the jars for ten minutes. Remove the jars for filling as needed.
Jars and lids can also be cleaned and heated in a dishwasher using a regular cycle. As with the kettle method, keep the jars in the dishwasher until needed.
Drain the vegetables in a colander and rinse under cold water to remove excess salt.
In a saucepan over medium heat, combine the sugar, mustard seed, celery seed and apple cider vinegar. Add the vegetable mixture and reduce the heat to simmer. Cook for 10 minutes, stirring occasionally.
Fill the jars to 1 inch from the inside of the jar lid. Do not over fill the jars.
Remove the air bubbles from the jar by running a knife along the inside wall of the jar. Clean the lip of the jar to remove any food particle that will prevent the jars from sealing. Seal the jar with 2 piece canning lids and twist shut.
Place the jars on top of the towel in the water and process for 10 minutes.

The best, always,



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