Easy Zucchini Relish

Easy Zucchini Relish

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"This is a delicious relish that can be used in any way you use regular pickle relish. This recipe makes about 14 jelly-size jars."
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8 h 45 m servings 46 cals
Serving size has been adjusted!

Original recipe yields 100 servings



  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
  2. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
  3. Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).



Made this last week. Love it. It only took 2 large (almost 4 lbs) zucchini that I grew in my garden. I used 1/2 of a red pepper and some carrot. The nutmeg gives it a great taste.

this was great made just as said

This was my first attempt at making relish and it was great...it was easy to do and I was able to make it to fit our family...I am allergic to peppers and my husband cant have a lot of onion so ...

Super easy and incredibly Yummy! I am totally new to the world of making my own Relish, pickles and canning period. This recipe was easy and turned out great! It is SUPER sweet and tangy. Perfe...

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