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!
Recipe summary
Flavor: Sweet and spicy
Key ingredients: Zucchini, bell pepper, jalapeno, and onion.
Use a food processor. Add your veggies to a food processor for easy, even chopping.
Yield: 32 ounces
Great for: Topping burgers, hot dogs, brats, or mixed into any recipe that calls for relish (like macaroni salad or pasta salad).
You may also like: Zucchini Pesto, Zucchini Salsa, and Zucchini Jam
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Ingredients and substitutions
- Vegetables - You'll need zucchini, onion, bell pepper, and jalapeno peppers for this recipe. Zucchini can be substituted with cucumber to make a traditional pickle relish, and the jalapenos can be substituted with another bell pepper for a milder flavor. For a hotter relish, leave the membranes and seeds in your jalapenos.
- Salt - Kosher salt can be substituted with sea salt or non-iodized table salt. Iodized salt can change the color and flavor of your relish and is not recommended.
- Sugar - Adds sweetness to the relish and helps act as a preservative. I haven't tested this recipe with sugar alternatives, so I can't say for sure how your relish would turn out. If using a sugar alternative, keep in mind that your relish will not keep as long in the refrigerator.
- Vinegar - Apple cider vinegar or white vinegar works well in this recipe.
- Spices - Mustard seed, celery seed, and turmeric add flavor and color to your relish.
How to make zucchini relish
- Chop veggies in a food processor and transfer to a large colander.
- Place colander over a large bowl and salt veggies.
- Allow veggies to drain, stirring occasionally, for about 2 to 3 hours.
- Transfer drained veggies to a pot over medium heat, along with sugar, vinegar, and seasoning. Cook for about 10 minutes to soften veggies. Remove from heat and allow to cool slightly before transferring to jars.
Tips and tricks
Drain your veggies - Do not skip the step of draining your veggies. Take a look at the photo above. After about 2.5 hours, a significant amount of liquid was released. Allowing your vegetables to drain makes your relish less watery and intensifies the flavor.
Don't have a food processor? - Chop your veggies into a small, even dice using a knife. This method takes longer but results in a more consistent texture throughout.
Use clean jars - Since we're not canning our relish (to be stored at room temperature), there's no need to sterilize your jars. Jars are sterilized to remove bacteria and fungi before adding food. This ensures the food does not spoil when kept at room temperature. Since we're refrigerating our relish for this recipe, any clean, dry jars are perfectly fine.
Refrigerate your relish - This recipe doesn't include canning, so your relish must be stored in the refrigerator at all times.
Frequently asked questions
Relish can be used in many ways. Here are a few ideas:
- Hot dog topping
- Hamburger topping
- Turkey sandwich topping
- Mixed into macaroni salad or potato salad
- Added to a thousand island dressing recipe
- Add to a charcuterie board
- Serve with pulled pork
- Mix with cream cheese to make a dip
Zucchini relish will keep for up to a month when stored in a tightly sealed container in the refrigerator.
Zucchini relish is sweet and tangy, with a hint of heat from the added jalapeno peppers.
I haven't tried canning this recipe myself, so I can't say for sure how it would turn out. If you give it a try, let us know in the comments below!
I haven't tested this recipe using sugar substitutes, so I can't say for sure how it would turn out. I'd recommend checking your sugar substitute's package for correct ratios (some are not substituted at a 1:1 ratio). Keep in mind that the sugar acts as a preservative in this recipe, so your relish will not keep as long when using a sugar-free substitute.
This recipe makes 32 ounces of relish. You'll need either two 16-ounce jars, four 8-ounce jars, or some combination of the two.
No, your jars do not need to be sterilized for a refrigerator relish recipe.
Sterilized jars are necessary in canning because the canned food is stored for long periods of time at room temperature. Jars are sterilized to remove bacteria and fungi before adding food. This ensures the food does not spoil when kept at room temperature.
Since this recipe is not intended for canning, and your jars are stored in the refrigerator at all times, there is no need to sterilize your jars beforehand. Any clean, dry jars will work.
📖 Recipe
Zucchini Relish
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
- Chop it up: If you don't have a food processor, use a knife to chop your zucchini, peppers, and onions into a small, even dice.
- Refrigerate: Since this recipe is not canned, it must be refrigerated at all times.
- Use sugar: If using a sugar substitute, your relish will not keep as long. Sugar acts as a preservative in this recipe.
- Storage: Homemade relish will keep for about 1 month in a tightly sealed container in the refrigerator.
I canned zucchini relish last year, it was so good. I use it just like pickle relish, can't tell the difference. I love it.