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Fresh Sweet and Tangy Zucchini Relish Recipe for Easy Water Bath Canning

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A quick and easy zucchini relish recipe perfect for water bath canning, combining sweet, tangy, and mildly spicy flavors with a crisp texture. Ideal for preserving surplus zucchini and enhancing sandwiches, burgers, and more.

Ingredients

Scale
  • 6 cups finely chopped zucchini (about 4 medium zucchinis)
  • 1 cup finely chopped onion (yellow or white)
  • 1 cup chopped green bell pepper
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 2 cups granulated sugar
  • 2 teaspoons salt (preferably pickling salt)
  • 2 cups white distilled vinegar (5% acidity)
  • 1 teaspoon turmeric
  • 2 cloves garlic, minced (optional)

Instructions

  1. Prepare the Vegetables (15 minutes): Rinse zucchini, bell pepper, and onions thoroughly. Finely chop zucchini (about 6 cups), green bell pepper (1 cup), and onion (1 cup). Place all chopped veggies into a large mixing bowl.
  2. Mix the Dry Ingredients (5 minutes): In a small bowl, combine 2 teaspoons salt, 2 cups granulated sugar, 1 teaspoon celery seed, 1 teaspoon mustard seed, and 1 teaspoon turmeric. Stir well to blend the spices evenly.
  3. Combine Ingredients in Pot (5 minutes): Transfer the chopped vegetables to a large saucepan or pot. Add the dry mixture and 2 cups of white distilled vinegar (5% acidity). Stir everything together thoroughly. If using garlic, add 2 minced cloves now.
  4. Cook the Relish (15 minutes): Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar and prevent sticking. Once boiling, reduce heat and simmer for 10 minutes. The veggies should soften slightly but remain crisp. Watch carefully to avoid overcooking.
  5. Prepare Jars and Lids (while cooking): Sterilize canning jars and lids by boiling them in your water bath canner for 10 minutes or running through a dishwasher cycle. Keep jars hot until ready to fill to avoid jar breakage.
  6. Fill Jars (10 minutes): Using a jar funnel, carefully ladle hot relish into sterilized jars, leaving 1/2-inch headspace at the top. Wipe jar rims clean with a damp cloth to ensure a good seal. Place lids on jars and screw bands finger-tight.
  7. Process in Water Bath (15 minutes): Place jars in the water bath canner, ensuring they are fully submerged by at least 1 inch of water. Bring to a rolling boil and process for 15 minutes (adjust for altitude if needed). Keep the water boiling throughout.
  8. Cool and Store (overnight): Remove jars carefully with jar tongs and place on a towel or cooling rack. Let them sit undisturbed for 12-24 hours. Check seals by pressing center of lids—should not flex. Store sealed jars in a cool, dark place.

Notes

Do not overcook vegetables to maintain a tender-crisp texture. Use vinegar with 5% acidity for safe canning. Keep jars hot before filling to prevent cracking. Adjust processing time for altitude if necessary. Flavors deepen over time; shake jar before serving if watery. Test jar seals before storing to avoid spoilage.

Nutrition

Keywords: zucchini relish, sweet and tangy relish, water bath canning, homemade relish, pickled zucchini, easy relish recipe, garden zucchini recipe

Find it online: https://cookluma.com/fresh-sweet-and-tangy-zucchini-relish-recipe-for-easy-water-bath-canning/