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Homemade Zucchini Relish

This homemade zucchini relish is a sweet and tangy condiment made with fresh zucchini, onions, bell peppers, apple cider vinegar, sugar, and warm spices. It's perfect for preserving summer zucchini and makes a delicious topping for burgers, hot dogs, sandwiches, and grilled meats.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Course condiment
Cuisine American
Servings 5 jars

Equipment

  • Large mixing bowl
  • Sharp knife
  • * Cutting board
  • * Measuring cups and spoons
  • Colander
  • Clean kitchen towel
  • Large stainless steel pot
  • Wooden spoon or silicone spatula
  • Sterilized pint or half-pint jars
  • Jar funnel
  • Bubble remover
  • Water bath canner

Ingredients
  

  • 10 cups finely chopped zucchini
  • 4 cups chopped onions
  • 2 cups chopped red and green bell peppers
  • ¼ cup kosher salt
  • 2½ cups apple cider vinegar
  • 2 cups granulated sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric

Instructions
 

  • Toss the zucchini, onions, and peppers with kosher salt and let stand for 2 hours.
  • Rinse thoroughly, then squeeze the vegetables dry using a clean kitchen towel.
  • Bring the vinegar, sugar, mustard seed, celery seed, and turmeric to a boil until the sugar dissolves.
  • Add the vegetables and simmer for 10–15 minutes until slightly translucent and thickened.
  • Ladle the hot relish into sterilized jars, leaving ½ inch of headspace.
  • Remove air bubbles, wipe the rims, and secure the lids.
  • Process in a boiling water bath canner according to your elevation, or refrigerate/freeze if not canning.