Growing up with a large garden that provided bountiful fruits and vegetables in the summer, and with long, snowy winters, preserving food was more than a necessity—it was a way of life. Every summer, the garden overflowed with fresh produce, and my mother would spend hours canning, pickling, and preserving to ensure we had those vibrant flavors to enjoy all year. One of the staples in our family pantry was this delicious homemade zucchini relish.
This relish was always present in our home, and to be honest, I didn’t really know any other kind of relish growing up! It was a constant companion to our meals, whether slathered on hotdogs or hamburgers or adding that extra zip to cold salads—pasta, potato, chicken, ham, or egg salads. The perfect balance of sweetness and tang made it a family favorite.
Now, as an adult, I can proudly say that the tradition has continued in our home for over 30 years. With mom’s guidance, my kids have also learned the practice and joy of preparing this recipe together. The recipe hasn’t changed, and the relish still brings that burst of flavor to our everyday meals. It’s more than just a condiment—it’s a little taste of summer and a cherished part of our family’s food legacy.
Equipment
- Large water-bath canner with removable rack, glass jars, lids, bands, jar lifter, and funnel.
Ingredients
- 10 C zucchini, ground
- 2 whole green peppers
- 2 whole red peppers
- 4 C onions
- ⅓ C kosher salt
- 1 T cornstarch
- 1 tsp turmeric
- ½ tsp pepper
- 2 tsp celery seed
- 2 C white vinegar
- 1 tsp mustard seed
- 3 C sugar
Instructions
- Using a stand-alone grinder or a KitchenAid mixer with the grinder attachment, grind the zucchini, peppers, onions, and salt into a large pot or bowl. Refrigerate and let it sit overnight.
- Drain and rinse the mixture with cold water. Then, add the cornstarch, turmeric, pepper, celery seed, vinegar, mustard seed, and sugar. Stir well and set aside.
- Prepare your canning jars: Thoroughly wash the jars and lids in hot, soapy water. To sterilize them, place the jars and lids in a large canner or pot, ensuring they are submerged by at least 1 inch of water. Bring the water to a boil and let the jars boil for 10 minutes if you're below 1,000 feet elevation, adding 1 minute for each additional 1,000 feet. Carefully remove the jars from the water and fill them while still hot, leaving about 2 inches of headspace. Use a non-metal spatula to gently release any trapped air bubbles by running it along the inside of the jar. Wipe the rims clean with a damp cloth, then place the lids on and tighten the bands securely.
- Process the relish using the water-bath method: Bring a large canning pot of water to a boil. Place the filled jars in a canning rack and carefully lower them into the boiling water. Ensure the jars are covered by at least 1 inch of water. Process the jars for 10 minutes at elevations below 1,000 feet, adding 1 minute for each additional 1,000 feet. Once processed, carefully remove the jars from the water bath and place them on a towel-lined countertop. Allow them to cool undisturbed for up to 24 hours. Check the seals by pressing the center of the lids—if sealed properly, they should not flex.Note: My mom always uses the old-school method of turning her jars upside down for 10-15 minutes (as shown in the image) to help create a vacuum by allowing air to escape. However, there is ongoing debate about whether this technique is necessary or still the best practice. Whether you use this method or not, the most important thing is to ensure the jars are sealed properly. Any jars with questionable seals should be stored in the refrigerator.
