Canning Zucchini Relish - Perfect Way to Use Garden Surplus

Are you drowning in zucchini from your garden? Canning Zucchini Relish is the perfect, delicious solution! This tangy, slightly sweet relish not only uses up that garden surplus but also becomes a flavorful addition to your pantry, ready to brighten up meals for months to come. Imagine the satisfaction of enjoying your garden’s bounty even in the dead of winter!

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What is Canning Zucchini Relish?

Canning Zucchini Relish is a vibrant, pickled condiment made from shredded zucchini, onions, peppers, and a sweet and tangy vinegar brine. This isn’t your average zucchini dish! The canning process preserves the relish, making it shelf-stable and available for enjoyment long after the zucchini season has ended.

This recipe transforms often bland zucchini into a flavorful, zesty topping that perfectly complements various dishes. It’s a fantastic way to preserve the harvest and add a unique touch to your meals. Ready to turn those mountains of zucchini into something delicious and useful? Let’s get started!

Key Ingredients for Canning Zucchini Relish:

Zucchini (8 cups, shredded): Use firm, young zucchini. No need to peel, but remove any large seeds. Roughly 3-4 medium zucchini, depending on size.
Onions (2 cups, chopped): Yellow or white onions work best, providing a classic relish flavor. About 2 medium onions.
Red Bell Pepper (1 cup, chopped): Adds sweetness and vibrant color.
Green Bell Pepper (1 cup, chopped): Contributes a slightly different flavor profile and adds to the visual appeal.
Granulated Sugar (2 cups): Provides sweetness and helps balance the acidity of the vinegar.
Cider Vinegar (4 cups): Essential for pickling, preserving, and giving the relish its tangy flavor. Use a good quality cider vinegar with 5% acidity.
Pickling Salt (4 tablespoons): Crucial for preserving and drawing moisture out of the vegetables. Do not substitute with table salt, as it may contain additives that can affect the canning process.
Ground Turmeric (2 teaspoons): Adds a subtle earthy flavor and enhances the yellow color.
Celery Seeds (1 tablespoon): Contributes a distinct, savory flavor that complements the other ingredients.
Dry Mustard (1 tablespoon): Adds a subtle kick and enhances the overall flavor profile.

How to Make Canning Zucchini Relish:

This Canning Zucchini Relish recipe is surprisingly easy and wonderfully rewarding! The hardest part is shredding the zucchini! Prepare for a delicious transformation that takes about 1 hour and 30 minutes from start to finish.

Step-by-Step Instructions:

Prepare the Vegetables: Wash and shred the zucchini using a grater or food processor. Chop the onions, and red and green bell peppers into small, uniform pieces.
Combine Ingredients: In a large, non-reactive pot (stainless steel or enamel is best), combine the shredded zucchini, chopped onions, chopped bell peppers, sugar, cider vinegar, pickling salt, turmeric, celery seeds, and dry mustard.
Simmer the Relish: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer for about 30 minutes, or until the zucchini becomes translucent and the relish has thickened slightly. Stir frequently to prevent scorching.
Prepare for Canning: While the relish is simmering, prepare your canning jars. Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly. Sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Keep the jars hot until ready to fill. (You can also sterilize them in a dishwasher on the sanitize cycle.) Place the lids in a separate small saucepan and heat to a simmer; do not boil. Keep hot until ready to use.
Fill the Jars: Using a jar lifter, carefully remove a hot jar from the boiling water. Place it on a towel-lined surface. Using a ladle and a canning funnel, carefully fill the jar with the hot relish, leaving about 1/2-inch headspace (the space between the top of the relish and the rim of the jar). Remove any air bubbles by gently tapping the jar on the counter or using a non-metallic spatula. Add more relish if needed to maintain the correct headspace.
Wipe Rims and Apply Lids: Use a clean, damp cloth to wipe the rim of the jar. Place a hot lid on the jar, centering it. Screw on the band fingertip-tight (not too tight).
Process in a Water Bath Canner: Place the filled jars into the water bath canner, ensuring that they are covered by at least 1 inch of water. Bring the water to a rolling boil. Process pint jars for 15 minutes and quart jars for 20 minutes. Adjust processing time for altitude, if necessary (add 1 minute for every 1,000 feet above sea level).
Cool and Check Seals: After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface to cool completely for 12-24 hours. Do not disturb the jars during this time. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or “pop” down, it is properly sealed. If a jar hasn’t sealed, refrigerate the relish and use it within a few weeks.
Store: Label the sealed jars with the date and the contents. Store them in a cool, dark place for up to a year.

Why You’ll Love This Canning Zucchini Relish:

This Canning Zucchini Relish offers a delightful way to transform the otherwise mild zucchini into a tantalizing treat. Its zesty and sweet flavor makes it a versatile condiment that elevates any dish. This recipe also provides an economical advantage, allowing you to save money by utilizing your garden surplus efficiently.

Plus, this relish’s vibrant blend of zucchini, peppers, and secret spices offers a unique taste experience that rivals store-bought versions, ensuring superior flavor and quality. If you enjoy the bright flavors of pickle relish, you’ll adore this zucchini alternative. Why wait? Capture the flavors of your garden today!

What to Serve Canning Zucchini Relish With:

This versatile zucchini relish pairs well with a variety of dishes:

Grilled Meats: Serve it with grilled sausages, hamburgers, or hot dogs for a tangy contrast.
Sandwiches and Wraps: Add a spoonful to sandwiches, wraps, or even veggie burgers for a burst of flavor.
Salads: Mix it into potato salad, tuna salad, or egg salad for a zesty twist.
Charcuterie Boards: Include it on a charcuterie board alongside cheeses, crackers, and cured meats for a sweet and tangy element.
Tacos and Burritos: Top your tacos or burritos with a dollop of zucchini relish for added flavor and texture.

Top Tips for Perfecting Canning Zucchini Relish:

Use Fresh, Firm Zucchini: The quality of the zucchini directly impacts the relish’s flavor and texture. Choose young, firm zucchini with few seeds.
Don’t Skip the Salting: Salting the shredded zucchini helps draw out excess moisture, preventing the relish from becoming too watery.
Adjust the Sweetness: If you prefer a less sweet relish, reduce the amount of sugar slightly. However, remember that sugar also acts as a preservative.
Ensure Correct Headspace: Leaving the correct headspace in the jars is crucial for proper sealing.
Check Seals Carefully: After processing, ensure that all jars have sealed properly to prevent spoilage. If a jar doesn’t seal, refrigerate the relish and use it within a few weeks.
Consider Adding Heat: For a spicier relish, add a pinch of red pepper flakes or a finely chopped jalapeño to the mixture.
Use a Non-Reactive Pot: To avoid off-flavors, use a non-reactive pot, such as stainless steel or enamel, when cooking the relish. Avoid aluminum.

5 Facts about Canning Zucchini Relish:

Resourceful Use of Zucchini: It’s a great way to use a surplus of zucchini, preventing waste and maximizing garden yield.
Nutrient-Rich: Zucchini is low in calories and rich in vitamins, minerals, and antioxidants.
Versatile Condiment: This relish can be used as a topping, side dish, or ingredient in various recipes.
Long Shelf Life: Properly canned zucchini relish can last up to a year or more when stored in a cool, dark place.
Customizable: You can adjust the sweetness, spiciness, and ingredient ratios to suit your taste preferences.

Storing and Reheating Tips:

Storing: Once the jars have cooled and you’ve confirmed that they are properly sealed, store them in a cool, dark, and dry place. A pantry or basement shelf is ideal. Properly canned zucchini relish can be stored for up to one year for best quality. After one year, the flavor and texture may start to degrade, but it is generally still safe to eat if the seal is intact.

Reheating (Not Necessary): Zucchini relish is typically served cold or at room temperature. Reheating is not necessary or recommended, as it can alter the texture and flavor.

If you have an unsealed jar, refrigerate the relish immediately. It will stay fresh in the refrigerator for up to 2-3 weeks. Use a clean spoon each time you scoop out the relish to prevent contamination.

Freezing: Freezing cooked zucchini relish is not recommended as it will significantly alter the texture. It will become mushy and watery upon thawing. The canning process is much more effective for long-term preservation of zucchini relish.

Final Thoughts:

Canning Zucchini Relish is a satisfying and rewarding way to preserve your garden’s bounty. This recipe is straightforward enough for even beginner canners to tackle, and the end result is a flavorful, versatile condiment that will surely brighten up your meals. Don’t let that garden surplus go to waste—transform it into a delicious and useful addition to your pantry. Happy canning!

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Canning Zucchini Relish FAQs

Q: Can I use yellow squash instead of zucchini?

A: Yes, you can substitute yellow squash for zucchini in this recipe. The flavor will be slightly different, but still delicious.

Q: Do I need to peel the zucchini?

A: No, there’s no need to peel the zucchini unless the skins are very thick or tough.

Q: Can I use a different type of vinegar?

A: While cider vinegar is recommended for its flavor, you can use white vinegar or white wine vinegar as a substitute, but be aware that it will slightly alter the flavor of the relish.

Q: Can I reduce the amount of sugar?

A: You can reduce the amount of sugar slightly, but remember that sugar also acts as a preservative, so reducing it too much may affect the shelf life of the relish.

Q: How do I know if my jars are properly sealed?

A: After processing and cooling, the lids should be concave and not flex when pressed down. If a lid pops up and down, the jar is not sealed and should be refrigerated and used within a few weeks.

Q: Can I make a small batch of this relish without canning it?

A: Yes, you can make a small batch of this relish and store it in the refrigerator for up to 2-3 weeks. Just follow the recipe as is, but skip the canning steps.

Q: What do I do if my relish is too watery?

A: If your relish is too watery, you can simmer it for a longer period of time to allow more of the liquid to evaporate. Just be sure to stir it frequently to prevent sticking and burning.

Canning Zucchini Relish – Perfect Way to Use Garden Surplus