Zucchini Relish

5 from 2 votes

Sweet and spicy zucchini relish is the perfect topping for those summer hot dogs and hamburgers on the grill. It's easy to make with an abundance of summer garden produce and lasts for up to a month in the fridge!

Prep Time2 15

Cook Time15

Cooling time30

Total Time3

Servings: ounces

Calories: 31kcal

Ingredients

2 medium zucchini, about 16 ounces
1 red bell pepper
2 jalapeno peppers
1 small onion
1.5 tablespoons kosher salt
1 cup granulated sugar
8 ounces apple cider vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
½ teaspoon turmeric

Instructions

Remove stems and seeds from peppers and chop all veggies into large chunks.
In the bowl of a food processor, add zucchini, peppers, and onion in batches and gently pulse until evenly chopped. Take care not to blend too long and turn it into mush.
Transfer chopped vegetables into a large colander placed over a bowl and sprinkle with salt. Allow to set for 2 to 3 hours, tossing once halfway through, to allow liquid to drain.
In a saucepan over medium heat, Add drained vegetables, sugar, vinegar, mustard seed, celery seed, and turmeric, stirring to combine.
Bring to a simmer and cook for 10 minutes, stirring occasionally, or until vegetables are softened.
Remove from heat and allow to set until cooled to warm, up to 30 minutes.
Transfer relish to jars (recipe makes 32 ounces) and seal tightly before refrigerating. Relish will keep in the refrigerator for up to 1 month.

Recommended Equipment

Notes

If you don't have a food processor, use a knife to chop your zucchini, peppers, and onions into a small, even dice.
Since this recipe is not canned, it must be refrigerated at all times.
If using a sugar substitute, your relish will not keep as long. Sugar acts as a preservative in this recipe.
Homemade relish will keep for about 1 month in a tightly sealed container in the refrigerator.

Nutrition Estimate

Course: Side Dish

Cuisine: American