Zucchini Relish is an excellent and unique way to use some of your fresh garden produce. Not only is this relish naturally gluten-free, but it’s also delicious as a topping for hamburgers, meatloaf, pork chops, and much more.
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Versatile Zucchini Relish
This Zucchini Relish recipe is simple and combines flavors that complement each other well. It’s also a recipe that is easily modified to suit individual tastes. For example, the recipe doesn’t call for the addition of garlic but feel free to add it. Yet another suggestion is to use a combination of red, yellow, orange, and green peppers. You may also try adding jalapenos. I think it’s fun experimenting with various ingredients and the combinations truly are endless.
What’s So Special About Zucchini?
Zucchini is nutritious and extremely adaptable. It has a mellow, grassy flavor and texture that absorbs sauces, seasonings, and herbs when cooked. Smaller zucchini are usually more tender, while larger zucchini have a little tougher skin and the flesh is a little more dense and fibrous.
This amazing summertime squash is wonderful grilled, baked, broiled, pan-fried, and pickled, and some enjoy eating it raw in salads. Zucchini is also a fantastic addition to soups, casseroles, bread and muffins, jams, desserts, and so much more.
A few of our favorite recipes that incorporate zucchini are:
- Chocolate Zucchini Brownies
- Zucchini Fritters
- Chocolate Espresso Zucchini Sheet Cake
- Simple Pan Fried Zucchini
- Cream Cheese Zucchini Bread
- Healthy Gluten-Free Zucchini Muffins
What Ingredients Do I Need?
To make Zucchini Relish start by combining zucchini, onion, peppers, and salt in a large saucepan. I use red and orange bell peppers but feel free to use other bell peppers and/or jalapeno peppers.
Cook the mixture until it thickens, stirring every few minutes. After the vegetables have softened use an immersion blender to pulsate the mixture a few times until it reaches the desired consistency of relish (as seen in the photo below). However, if you start by dicing the vegetables small enough you may be able to skip using the immersion blender. It just depends on your own personal taste and the amount of time you want to spend chopping/dicing up the vegetables.
When the relish is ready, ladle the hot mixture into sterilized, hot canning jars, leaving 1/4-inch headspace at the top. Wipe the rims with a clean dry dish towel. Place sterilized lids on top of the jars and screw on the rings.
Process for 10 minutes in a boiling-water bath. Using canning tongs, carefully remove jars from the water and place them onto a large wooden cutting board or thick towel to cool. Allow the jars to cool in a draft-free place.
A delicious and naturally gluten-free condiment that adds extra flavor to meatloaf, burgers, pork chops, and more.
- 10 cups zucchini, chopped
- 4 cups onion, chopped
- 2 bell peppers, chopped - yellow, orange, green, red (or a combination of all). You can also add a jalapeno pepper if you'd like.
- 5 Tablespoons salt (or to taste)
- 3 cups sugar (or to taste)
- 2 Tablespoons cornstarch
- 3 teaspoons turmeric
- 2 teaspoons dry mustard
- 2 teaspoons celery seed
- 1/2 teaspoon pepper
- 2-1/2 cups cider vinegar
- Combine all ingredients in large saucepan or Dutch oven; cook until the mixture thickens, stirring every few minutes. Do not overcook. If desired, use an immersion blender (pulsate in small bursts) to slightly blend ingredients until the mixture reaches the consistency of relish.
- Ladle the hot mixture into sterilized, hot canning jars, leaving 1/4-inch headspace. Wipe rims spotless with a clean dry dish towel. Place sterilized lids on top of jars; screw rings on jars.
- Process for 10 minutes in a boiling-water bath. Using canning tongs, carefully remove jars from the water and place them onto a large wooden cutting board or thick towel to cool. Allow the jars to cool in a draft-free place.
- Before storing, gently press down on the middle of each lid with your finger to make sure the lids are sealed properly. If the lid stays down after you release your finger, the lid is sealed. If the lid springs up when you remove your finger, the lid is not properly sealed and should be refrigerated and used within 6 weeks.
- Store properly sealed jars in a cool dark place. Keeps well for up to 1 year.
What is your favorite zucchini recipe?
More great ideas: