Got summer squash? Let’s make zucchini relish! Full of classic sweet and tangy relish flavors, our delicious zucchini relish recipe is perfect for canning, freezing, or easy refrigerator storage. I’ve included tips for the best texture possible, and options to make it spicy if that’s what you prefer too! Zucchini relish is fantastic served with burgers, eggs, tacos, pizza, and more. This is one of our favorite ways to preserve an abundance of homegrown zucchini or other summer squash from the garden. It’s also easy to halve the recipe to make a small batch of zucchini relish. Follow along with our easy step-by-step guide to make the best zucchini relish ever. RELATED: Looking for even more zucchini recipes? Don’t miss our delicious sourdough zucchini bread or guide on freezing zucchini. And if you enjoy this relish, you’ll probably LOVE our cowboy candy canning recipe too! Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Supplies Large mixing bowl Large non-reactive pot to cook the relish Measuring cups Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Food processor – highly recommended but not required. I find it very quick and convenient to chop all the zucchini, onion, and bell peppers using a food processor – which also yields the perfect-sized pieces and texture, somewhere between chopped and grated. However, you could also manually dice the zucchini into very fine pieces, or shred it using a cheese grater. A large fine-mesh strainer and/or cheesecloth. Ingredients This recipe makes about 4 pints or 8 half-pints of zucchini relish. We often use fairly large homegrown zucchini to make relish (bigger than what you typically find in the grocery store) but avoid using extra-large overgrown zucchini since they tend to be more seedy and mushy. For the best results and texture possible, choose firm, fresh and blemish-free vegetables. Feel free to add other summer squash to this recipe too, including yellow squash or crookneck! 10 cups zucchini (and/or other summer squash), finely chopped or grated. We used about 4 pounds or 5 medium garden zucchini, though it’s key to still measure by the cup. 3 cups yellow or white onion (about 2 medium onions), finely chopped or grated 3 cups red bell pepper (about 3 large bell peppers) finely chopped or grated 2.5 cups vinegar (use 5% acid for canning). I like to use 1.5 cups apple cider vinegar and 1 cup white vinegar for a nice balance of sweet and sharp flavors. 2.5 cups white cane sugar 4 Tbsp pickling salt, sea salt, or other kosher salt (not iodized table salt) 2 tsp whole yellow mustard seeds 1 tsp celery seed 1 tsp ground turmeric 1/4 tsp nutmeg 1/4 tsp black pepper Optional: to make your zucchini relish spicy, feel free to add up to 1 or 2 teaspoons red chili flakes or 1 to 2 fresh hot chili peppers (e.g. finely chopped jalapeño). I personally like to add about 1/2 tsp of chili flakes for a very mild heat. NOTE: Our zucchini relish recipe is pH tested and adapted from the Ball Book of Home Preserving, so for the sake of food safety, please don’t modify the amounts of vegetables, sugar, or vinegar if you’re canning! You can tweak the spices to your liking however. Instructions 1) Prep the Veggies Begin by washing the zucchini and bell peppers well. Next, trim the ends off the zucchini (discard) and cut it into large chunks that will easily fit into your food processor. I also like to cut out and remove a little strip of the most seedy, spongy center of the squash as well. Working in batches, pulse the zucchini in a food processor until it’s in fine pieces – not too big and chunky, but not superfine shreds either. (Think of the texture of commercial relish). Alternately, you can manually dice or grate your squash into approximately 1/8 to 1/4″ pieces. Measure out 10 cups of processed zucchini into a large non-reactive mixing bowl. I like to scoop large spoonfuls of zucchini into my measuring cup, and only very lightly pack the cups. Do not smash down to overpack. Repeat the same process to chop and measure out 3 cups of onions, followed by 3 cups of red bell peppers. Add to the same mixing bowl as the zucchini. 2) Brine and Rinse Veggies Next, sprinkle 4 tablespoons of kosher salt over the chopped zucchini, onions and bell pepper and mix thoroughly. I like to add 1 tbsp at a time and mix as I go to ensure even distribution. Let the salted vegetables sit for several hours, or for the best results, in the refrigerator overnight. During this time, the salt is helping to extract natural moisture from the zucchini and veggies, which will make your zucchini relish more thick and less watery! The brining process also aids in preserving the relish and gives it a firmer, crisper texture. When the time is up, transfer brined vegetable mixture to a large fine-mesh strainer or sieve. My largest strainer has fairly large holes, so I like to line it with organic cotton cheesecloth to rinse, strain, and squeeze the relish mixture with ease. Rinse the zucchini, onions and bell peppers well with water to remove excess salt, and then drain and wring out the water. Use your hands (and the assistance of the cheesecloth) to squeeze, press, and remove as much liquid as possible. The more dry you can get it at this stage, the less cooking time and thicker texture your relish will have! 3) Cook the Zucchini Relish Before cooking the relish, go ahead and get all your canning supplies ready, including heating the water bath. Add the strained zucchini mixture to a large non-reactive pot, along with the called-for vinegar, sugar, and spices. Over medium-high heat, bring the mixture to a rolling boil, stirring occasionally. Then reduce to medium heat and simmer for about 25 to 30 minutes, until most of the liquid has reduced and the zucchini relish has thickened nicely. Stir regularly to ensure it doesn’t burn. The exact cooking time depends on just how dry or wrung out your zucchini mixture was. You don’t want to cook off all the liquid however, and keep in mind it will thicken a bit more once it’s cool! Canning Instructions If you’re new to canning, please read up on the basics here. And if you’d rather skip canning, see freezing and refrigerator tips below! Once it’s finished cooking, transfer the still-hot zucchini relish into hot sterilized canning jars with the assistance of a clean canning funnel. When filling the jars, leave 1/2-inch of headroom and remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids. Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.) When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. (Do not stack or press on the top of the lids, which may create a false seal.) Refrigerate any jars that did not seal. See storage tips and the best ways to use zucchini relish below! Tips for Freezing Zucchini Relish To freeze zucchini relish, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze relish in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half-inch to an inch of head space to allow for expansion as it freezes! For the best results, allow the containers of relish to fully cool in the refrigerator overnight before transferring to the freezer. Defrost frozen zucchini relish in the refrigerator overnight before use. Storage and Shelf Life For the best taste, let the relish sit for a week or two before opening to allow the flavors to fully develop. I know it’s hard to wait, but patience is a virtue! Store canned, sealed jars of zucchini relish in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Open, unsealed jars of zucchini relish should stay good in the refrigerator for several months. Frozen zucchini relish will stay good in the freezer for about a year, though it’s best if used within 6 months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Ways to Use Zucchini Relish Beyond burgers and hotdogs, this zucchini relish recipe pairs well as a side or condiment with a wide variety of dishes! It is excellent with sandwiches, pizza, tacos, tostadas, potato and pasta salad, twice baked potatoes, cheese/cream cheese and crackers (much like pepper jelly) or any other meal that welcomes a tangy little pop of flavor. I especially love zucchini relish alongside fresh eggs from our backyard chickens including scrambled eggs, quiche, mixed into egg salad or deviled eggs. You can also mix it into homemade dips, sauces or salad dressing, including thousand island. Enjoy! We hope you love this delicious zucchini relish recipe as much as we do. If you give it a try, please leave a review below! Also feel free to ask any questions in the comments. You may also enjoy: 13 Must-Try Zucchini Recipes: Clever Ways to Use Zucchini Crunchy Refrigerator Pickles: Quick & Easy Homemade Dill Pickles Easy Hot Pepper Honey Recipe (Fermented Jalapeño Honey) Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer) Quick Pickled Red Onions (Easy Refrigerator Pickled Onions) Easy Hot Pepper Honey Recipe (Fermented Jalapeño Honey) Print Best Zucchini Relish (Canning, Freezer or Refrigerator) A sweet and tangy zucchini relish recipe that's perfect for canning, freezing, or quick refrigerator storage. It's easy to make spicy, scale down for a small batch, or use yellow summer squash. Zucchini relish is delicious with burgers, eggs, hot dogs, tacos, pizza, dips, dressings and more! Course Condiment, Preserves, Sauce, Side DishKeyword zucchini relish, zucchini relish canning Prep Time 30 minutes minutesCook Time 30 minutes minutesCanning (adjust for altitude) 15 minutes minutes Servings 4 pints EquipmentLarge mixing bowlLarge non-reactive potCanning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Measuring cupsFood processor – highly recommended but not required. You could also manually dice the zucchini into very fine pieces, or shred it using a cheese grater.A large fine-mesh strainer and/or cheesecloth. Ingredients10 cups zucchini or summer squash – finely chopped, grated or shredded (plan to use about 4 pounds, but still measure cups) 3 cups yellow or white onion, finely chopped or grated (about 2 medium onions)3 cups red bell pepper, finely chopped or grated (about 3 large bell peppers)2.5 cups vinegar – I like to use 1.5 cups apple cider vinegar and 1 cup white vinegar (ensure it's 5% acid for canning)2.5 cups white cane sugar4 Tbsp pickling salt, sea salt or other kosher salt (not iodized table salt)Spices2 tsp whole yellow mustard seed1 tsp celery seed1 tsp ground turmeric1/4 tsp nutmeg1/4 tsp black pepperMake it Spicy (Optional)1 or 2 fresh hot chili peppers (e.g. finely chopped jalapeño) OR 1 to 2 tsp red chili flakes InstructionsPrepare the VegetablesWash the zucchini and bell peppers well. Trim the ends off the zucchini (discard) and cut it into large chunks that will easily fit in the food processor. I also like to remove some of seedy, spongy center of the squash as needed. Working in batches, pulse the zucchini in a food processor until it’s in fine pieces (think of the texture of commercial relish). Or manually dice or grate the squash into approximately 1/8 to 1/4″ pieces. Measure out 10 cups of processed zucchini into a large non-reactive mixing bowl. I like to scoop large spoonfuls of zucchini into my measuring cup, and only very lightly pack the cups. Do not smash down to overpack.Repeat the same process to chop and measure out 3 cups of onions, followed by 3 cups of red bell peppers. Add to the same mixing bowl as the zucchini. Brine and Rinse VeggiesSprinkle 4 tablespoons of kosher salt over the chopped zucchini, onions and bell pepper and mix thoroughly. Add 1 tbsp at a time and mix as you go to ensure even distribution.Let the salted vegetables sit for several hours, or for the best results, in the refrigerator overnight. The brining process helps achieve the best zucchini relish texture possible. Transfer salted vegetable mixture to a large fine-mesh strainer or sieve. I like to line it with organic cotton cheesecloth to rinse, strain, and squeeze the relish mixture with ease. Rinse the zucchini, onions and bell peppers well with water to remove excess salt, and then drain and wring out the water. Use your hands (and the assistance of the cheesecloth) to squeeze, press, and remove as much liquid as possible.  Cook the Zucchini RelishBefore cooking the relish, get all your canning supplies ready, including heating the water bath.Add the strained zucchini mixture to a large non-reactive pot, along with the called-for vinegar, sugar, and spices. Over medium-high heat, bring the mixture to a rolling boil, stirring occasionally. Then reduce to medium heat and simmer for about 25 to 30 minutes, until most of the liquid has reduced and the zucchini relish has thickened nicely. Stir regularly to ensure it doesn’t burn.Canning InstructionsTransfer the still-hot zucchini relish into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of headroom  Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. Refrigerate any jars that did not seal.Freezing TipsAllow the relish to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.Leave at least a half-inch to an inch of head space to allow for expansion as it freezes,For the best results, allow the containers of relish to fully cool in the refrigerator overnight before transferring to the freezer.Frozen zucchini relish will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost frozen zucchini relish in the refrigerator overnight before use.Storage and Shelf LifeFor the best taste, let the relish sit for a week or two before opening to allow the flavors to fully develop. Store canned, sealed jars of zucchini relish in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Open, unsealed jars of zucchini relish should stay good in the refrigerator for several months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. NotesOur zucchini relish recipe pH tested and is adapted from the Ball Book of Home Preserving, so for the sake of food safety, please don’t modify the amounts of vegetables, sugar, or vinegar if you’re canning! You can tweak the spices to your liking however. The post The Best Zucchini Relish Recipe (Canning, Freezer or Refrigerator) appeared first on Homestead and Chill.