This easy homemade zucchini relish is a perfect way to use up all that extra zucchini. It’s tangy, sweet, and has a nice crunch that makes it a tasty addition to sandwiches or burgers!
I like to make a batch when my garden is overflowing with zucchini. Plus, canning it means I get to enjoy that fresh taste all year long. Who knew preserving veggies could be so fun? 😄
Key Ingredients & Substitutions
Zucchini: Use fresh, firm zucchini for the best flavor. If you don’t have zucchini, yellow squash can be a good alternative. They share a similar texture and taste, which works well in this recipe.
Onions: I prefer yellow onions for their sweetness, but white or red onions can also work. You can even use shallots for a milder flavor if that’s your style!
Bell Peppers: I love the crunch from green and red bell peppers in this relish. If you want a milder taste, you can substitute with yellow bell peppers or even omit them entirely if you’re not a fan.
Pickling Salt: If you can’t find pickling salt, kosher salt is a great substitute. Avoid using table salt as it contains additives that may cloud the brine.
Vinegar: While white vinegar is preferred for its crisp flavor, apple cider vinegar can also be used for a different flavor profile. Just make sure it has 5% acidity for safe canning!
How Do I Properly Can This Zucchini Relish?
Canning can be a bit daunting, but following the right steps will help you seal your relish safely. Here’s how to make sure everything goes smoothly:
- Start by sterilizing your jars and lids. This helps prevent bacteria from ruining your relish. Boil them for about 10 minutes before using.
- Leave about 1/4 inch headspace in the jars when ladling in your hot relish. This helps create a proper seal.
- Run a clean knife or spatula around the inside edges of the jar to remove any trapped air bubbles before sealing.
- After tightening the lids, process your jars in a boiling water bath for the recommended time (15 min). This is critical for food safety.
- Once done, let the jars cool for 12-24 hours without disturbing them. Check that the lids are sealed by pressing the center of each lid; if it doesn’t pop back, you’re good to go!
With these tips, your homemade zucchini relish will be both delicious and safe to enjoy through the seasons!
Easy Homemade Zucchini Relish Recipe for Canning
Ingredients
- 8 cups shredded zucchini (about 6 medium zucchinis)
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3 tablespoons pickling salt or canning salt
- 2 1/2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Estimated Time Needed
This zucchini relish recipe will take about 30 minutes of active prep time, plus an additional 15 minutes for canning. Be sure to factor in 2 hours for the salt to help draw out the moisture from the vegetables. Overall, plan for about 2 hours and 45 minutes from start to finish, including chilling, cooking, and cooling times.
Step-by-Step Instructions
1. Prepare the Vegetables
First, wash your zucchinis thoroughly. Then grate them using a box grater or food processor. Toss the shredded zucchini into a large bowl. Next, chop the onions, green bell peppers, and red bell peppers, and add those to the bowl as well.
2. Salt the Mixture
Sprinkle the pickling salt over all the vegetables in the bowl. Stir everything well to ensure the salt is evenly distributed. Cover the bowl with a clean cloth or plastic wrap and let it sit for about 2 hours. This will help draw out the moisture from the vegetables, making your relish more flavorful. Once done, drain off any excess liquid, but do not rinse the vegetables.
3. Make the Pickling Solution
In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric. Heat the mixture over medium-high heat, and stir until the sugar dissolves completely. Bring the mixture to a boil, allowing the sweet and tangy aroma to fill your kitchen!
4. Combine and Simmer
Now, add your drained vegetable mixture into the pot with the boiling vinegar solution. Stir it together and return to a boil. Reduce the heat and let it simmer for about 5 minutes, stirring occasionally. This helps the flavors meld beautifully!
5. Sterilize Jars
While the relish is cooking, take the time to sterilize your canning jars and lids. Place them in a large pot of boiling water for about 10 minutes. This step is crucial for safe canning.
6. Fill the Jars
Carefully ladle the hot relish into the sterilized jars, making sure to leave about 1/4 inch of space at the top (headspace). Use a clean spoon or a spatula to remove any air bubbles that may have formed. Wipe the rims of the jars with a clean cloth to ensure a good seal.
7. Seal and Process
Next, place the sterilized lids on the jars and screw on the bands until they’re fingertip tight. You don’t want to over-tighten them. Process the jars in a boiling water bath for 15 minutes; this is key for proper canning and preservation. Be sure to adjust the time based on your altitude if necessary.
8. Cool and Store
After processing, use tongs to remove the jars from the water bath and set them on a clean kitchen towel or cooling rack. Let them cool undisturbed for 12-24 hours. After cooling, check the seals by pressing down in the center of the lids; they should not pop back. Finally, store your beautiful jars of zucchini relish in a cool, dark place. You can enjoy this relish on sandwiches, burgers, or as a delicious condiment for any dish!
FAQ: Easy Homemade Zucchini Relish for Canning
Can I Use Other Vegetables in This Relish?
Absolutely! You can experiment by adding or substituting other vegetables like diced carrots or celery. Just keep in mind that the total volume of vegetables should remain about the same for the best flavor and texture.
How Long Can I Store Canned Zucchini Relish?
When stored correctly in a cool, dark place, your zucchini relish can last up to one year. Once opened, keep it refrigerated and consume it within 1-2 weeks for the best taste.
What If I Don’t Have Pickling Salt?
No worries! Regular kosher salt can be used as a substitute, but avoid table salt as it contains additives that can affect the flavor and texture of your relish. Use the same amount if substituting.
How Can I Adjust the Sweetness of the Relish?
If you prefer a less sweet relish, you can reduce the amount of sugar used by half or even to taste. Just remember that it might affect the overall flavor balance, so taste as you go!
