Do you love the idea of canning and making your very own zucchini relish? Find out how to make this simple addition that takes so many recipes from good to great!
This week has brought more canning! I am loving it!
One of my favorite things to eat is my zucchini relish. Most who make this use either squash or zucchini. How can you choose just one when you love both? So, one day I thought to myself, “Why not combine them?” Did I hit the nail on the head! I was delightfully impressed! Who wants the recipe? 🙂
Before we get to the recipe, allow me to make it clear that I’m not a traditionalist. I can’t follow a recipe to a T without leaving it alone. I do most things by sight and taste and I haven’t seen a recipe yet that I haven’t altered in some way. Blame my grandparents. LOL!
But even in saying that, this is one recipe that I’ve written down and can’t wait to share with each and every one of you.
How to Make Zucchini Relish
One of the most important processes for this relish is that you want to shred the zucchini so it’s the right texture for your preference. Some people like zucchini thicker while others like it thinner. It’s totally up to you and really just depends on how thin you shred it.
I use 5-6 medium-sized Zucchini. I take them and put them in the food processor and chop them up fine. The food processor saves me a ton of time and it’s less work I have to do shredding.
I also use 5-6 regular-sized Squash. I add these to my food processor to save time as well and chop it up fine.
Ingredients needed to make Zucchini Relish
This is the full list of ingredients that you’ll need to make this simple zucchini salsa recipe.
- 5-6 zucchini
- 5-6 yellow squash
- 3 onions
- 4 cups of Vinegar
- 4 T of Canning salt
- 1 T of Ground mustard
- 2 t of Celery seeds
- 2 T of Turmeric
- 2 T of Nutmeg
- ½ t of Black pepper
Do you need to let zucchini relish sit overnight?
I mix all of this up and allow it to sit overnight in the fridge. The next morning I take it out and heat it all on high heat on the stove. It needs to really boil. Then I fill my jars and water bath for about 20 minutes. Allow jars to sit 24 hours. That is all there is to it and it is SO good.
Seriously one of the best homemade relish recipes that you’ll ever make.
What do you eat with Zucchini Relish?
Your options are vast. Salads, hotdogs, sausage, and eggs to just name a few. I also love to add this to ham salad or egg salad or even as a fun topper to deviled eggs.
What does zucchini taste like?
Most people will say that zucchini tends to have a bit of a bitter taste to it but it will actually sweeten up as you cook it. Since this recipe combines it with many other ingredients, you have nothing to worry about in terms of bitterness or flavor.
Can I replace zucchini with cucumber?
For some recipes, yes. But for this recipe? I’m going to say no. The zucchini really is the star of the show!
Step by Step: How to Make Zucchini Relish
Now that you know a bit of information about the recipe, let’s get started. Here are the simple steps to follow so that you can make this relish recipe at home.
Make certain to wash the zucchini well before chopping off the ends. Then, using a food processor, chop the zucchini into fine pieces. You can do this by hand but the food processor makes it so much easier, trust me!
Repeat the same process with the yellow squash, make sure to also chop it finely also (don’t forget to clean first!).
Cut the ends off of the onions, remove the skin, and cut them into larger chunks. Place them in a food processor to chop them finely.
Add the chopped zucchini, squash, and onions to a large mixing bowl, and stir to combine well.
Taking care, pour in the vinegar.
Mix in all of the remaining ingredients and place the mixture into the fridge to set overnight.
The next day, add the mixture to a large pot on the stove over medium-high heat and bring to a rolling boil. Continue to boil for 20 minutes, stirring often.
While the mixture is boiling, fill a water bath canner with water and place a lid on top over high heat to bring it to a boil quickly.
Ladle the hot relish mixture into sterilized pint-sized jars, leaving a ½ inch of headspace at the top. It is very important to make sure you do leave the headspace. You also need to wipe the rims with a clean wet cloth and top each jar with a brand new lid and a ring.
Place the jars submerged in the water bath canner and process for 20 minutes.
Remove the jars and set them onto a counter to sit overnight to cool. Jars are properly sealed when the button in the center of each lid remains pressed down.
How do you know if the canning jars didn’t seal?
If you’re new to canning, there are a few things to keep in mind. You’re going to want to be certain that the jars actually sealed and are sealing in that flavor.
One of the biggest indicators that the jars didn’t seal is that the middle part is upon the lid. It should be tight and not be able to be pushed down at all. Think of a jar of jelly at your local grocery store. If you can “click” the middle of the lid by pressing down on it, it is not sealed. If you can’t make the “clicking” sound by pressing on the center of the lid, it is sealed. It’s the same concept when canning.
Do I have to store these jars in the fridge?
You don’t. You can keep them on the shelf until you’re ready to use them. However, once you use them, you’ll want to store them in the fridge and treat them just like you would any type of condiment that you buy from the store.
Have so much fun making this simple relish recipe. It’s a fast and easy way to make a tasty topping for a wide variety of different foods. The more that you can add this on to, the more that you’re going to love the fact that you can easily make this at home!
More Simple Recipes
- Instant Pot Sweet & Spicy Egg Salad
- Easy Instant Pot Jasmine Rice
- Best and Easy Sweet Tea Recipe in an Instant Pot
- 5-6 medium-sized Zucchini. I take them and put them in the food processor and chop them up fine.
- 5-6 regular-sized Squash. Again the same thing. I add to my food processor and chop.
- 3 medium-sized sweet onions. Chopped fine.
- 4 cups of vinegar
- 4 tablespoons of canning salt
- Dry mustard
- 2-3 teaspoons of celery seeds
- 2 tablespoons of turmeric
- 2 tablespoons of nutmeg
- 1/2 teaspoon of black pepper
1.Chop the ends off of the zucchini. Then, using a food processor, chop the zucchini into fine pieces.
2.Repeat the same process with the yellow squash, chopping it finely as well.
3.Cut the ends off of the onions, remove the skin, and cut them into larger chunks. Place them in a food processor to chop them finely as well.
4.Add the chopped zucchini, squash, and onions to a large mixing bowl, and stir to combine well.
5.Pour in the vinegar.
6.Mix in all of the remaining ingredients and place the mixture into the fridge to set overnight.
7.The next day, add the mixture to a large pot on the stove over medium-high heat and bring to a rolling boil. Continue to boil for 20 minutes, stirring often.
8.While the mixture is boiling, fill a water bath canner with water, and place a lid on top over high heat to bring it to a boil quickly.
9.Ladle the hot relish mixture into sterilized pint-sized jars, leaving a ½ inch of headspace at the top. Wipe the rims with a clean wet cloth, and top each jar with a brand new lid and a ring.
10.Place the jars submerged in the water bath canner, and process for 20 minutes.
11.Remove the jars and set them onto a counter to sit overnight. Jars are properly sealed when the button in the center of each lid remains pressed down.