Easy Zucchini Relish (Water Bath Canning Recipe)

If your summer garden is overflowing with zucchini, this old-fashioned zucchini relish is the perfect way to preserve the harvest.

Sweet, tangy, and full of classic pickle flavor, this relish is delicious on hot dogs, hamburgers, mixed into deviled eggs, or stirred into chicken salad. It’s one of those pantry staples you’ll reach for all winter long.

And the best part? It’s beginner-friendly and processed using a simple water bath canning method.

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Why You’ll Love This Zucchini Relish

• A great way to use up large garden zucchini
• Classic sweet pickle flavor
• Shelf-stable for long-term storage
• Perfect for holiday gifting
• Tastes even better after a few weeks

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Ingredients

• 5 pounds zucchini (about 10–12 medium)
• 8 onions
• ½ cup sea salt
• 2 red bell peppers
• 2 cups white wine vinegar
• 1 cup sugar
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon dry mustard
• 1 teaspoon ground allspice
• ½ teaspoon ground black pepper

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Equipment Needed

• Large mixing bowl
• Colander
• Large nonreactive stockpot
• Water bath canner
• 6 half-pint jars
• Lids and bands
• Ladle
• Jar lifter

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How to Make Zucchini Relish

Step 1: Salt the Vegetables

Chop the zucchini and onions finely. Place them in a large bowl and sprinkle with the salt. Cover and let sit overnight in a cool place.

This step draws out excess moisture and improves texture.

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Step 2: Rinse & Drain

The next day, drain the vegetables. Rinse thoroughly in cold water and drain again.

Chop the red bell peppers and add them to the mixture.

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Step 3: Cook the Relish

In a large nonreactive pot, combine:

• Zucchini mixture
• Bell peppers
• Vinegar
• Sugar
• Mustard seeds
• Celery seeds
• Dry mustard
• Allspice
• Black pepper

Bring to a boil over medium-high heat, stirring until sugar dissolves.

Reduce heat and simmer uncovered for 30–50 minutes, or until the relish thickens.

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Step 4: Prepare Jars

While the relish simmers, prepare your water bath canner and sterilize jars according to safe canning guidelines.

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Step 5: Fill & Process

Ladle hot relish into warm jars, leaving ½ inch headspace.

Wipe rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude if needed).

Remove jars and allow to cool undisturbed for 12–24 hours.

Check seals before storing.

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Storage

• Store sealed jars in a cool, dark pantry.
• Best flavor develops after 2 weeks.
• Keeps up to 1 year unopened.

Once opened, refrigerate and use within 3–4 weeks.

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Tips for the Best Zucchini Relish

• Use firm, fresh zucchini (overgrown zucchini can be watery).
• Don’t skip the overnight salting step.
• Chop finely for classic relish texture.
• Let jars sit at least two weeks before opening for best flavor.

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Ways to Use Zucchini Relish

• On grilled burgers and hot dogs
• Mixed into tuna or chicken salad
• In deviled eggs
• On charcuterie boards
• Stirred into potato salad

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