Every summer, my garden seems to explode with zucchini and peppers. If you’re anything like me, you might find yourself staring at a mountain of veggies and wondering, what now?
Let me share one of my favorite ways to preserve that summer bounty: Homemade Zucchini Relish. It’s the perfect combination of sweet, tangy, and just a little bit crunchy – amazing on burgers, hot dogs, sandwiches, or even mixed into potato salad. Best of all, it keeps beautifully, so you can enjoy that garden-fresh flavor well into winter.
Ingredients:
- 10 cups zucchini squash, shredded
- 4 cups onion, chopped
- 4 cups green bell peppers, chopped
- 4 cups red bell peppers, chopped
Step 1: Prep the Veggies
Start by combining all your shredded and chopped vegetables in a large bowl. Sprinkle ⅓ cup of real salt (such as pink salt or sea salt) evenly over the mixture then cover the mixture with ice cubes and refrigerate it overnight. This step might seem old-fashioned, but trust me – it makes a difference.
Step 2: Drain & Season
The next day, drain the veggie mixture thoroughly.
Transfer it to a large pot and add the following:
- 2 ½ cups vinegar (white or apple cider both work well)
- 1 to 1 ½ cups raw sugar or coconut sugar (adjust depending on your sweetness preference)
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 1 teaspoon turmeric
Step 3: Cook & Can
Bring the mixture to a boil over medium heat. Let it boil for just 1 minute, then remove it from the heat.
Ladle the hot relish into sterilized jars, leaving about ½ inch of headspace. Wipe the rims clean, seal with lids, and process in a hot water bath for 10 minutes.
Storage:
Once processed and sealed, your zucchini relish will keep in a cool pantry for up to a year. After opening, store in the fridge.
This family recipe has become a beloved part of our summer tradition, passed down from generations – a little bit of sunshine in a jar. Whether you gift it to friends or keep every jar for yourself (no judgment!), it’s a flavorful way to make the most of your harvest.
Have questions or want to share your twist on this recipe? Drop a comment below – I’d love to hear how your batch turns out!