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Simple Way To Save Unwanted Zucchini: Make Zucchini Relish

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It happens to the best of us. You brought home a bunch of zucchini with ambitious plans for healthy dinners and creative snacks. Maybe you were envisioning spiralized zucchini pasta or stuffed zucchini boats worthy of a Pinterest post. But now, there they sit in your fridge, slightly limp, not quite bad enough to toss but definitely far from inspiring. Don’t give up on them just yet! Those forgotten zucchinis are about to become the unsung hero of your pantry: canned zucchini relish.

Our zucchini relish canning recipe is a lifesaver for zucchinis past their prime. It’s easy to make, incredibly flavorful, and perfect for canning. Plus, once you have jars of this golden relish on hand, you’ll find yourself using it in ways you never imagined. Our canning recipe for zucchini relish will help you turn your zucchini regrets into condiment gold.

Why zucchini relish

This recipe comes with an interesting backstory! Originally, it all started with Ukrainian zucchini caviar, a traditional Ukrainian dish where zucchinis, onions, and tomato paste are slowly cooked in sunflower oil until they turn into a smooth, savory spread. Sounds tasty, right? It definitely is! But spending an hour frying vegetables in two to three cups oil isn’t exactly the healthiest option. So, we decided to create something just as flavorful but healthier and more versatile.

Instead of frying everything in oil, we found a better way to soften the vegetables while keeping their delicious taste intact. First, we roast the zucchini and onions in the oven to bring out their natural sweetness and rich flavors. Next, we puree the roasted veggies and simmer them on the stovetop with a small amount of oil and a healthy doze of vinegar to make the relish shelf-stable. As a result, this method not only reduces the amount of oil required to make this zucchini relish recipe but also saves active cooking time. A win-win in our books!

So, that’s how this zucchini relish came to be! It’s a lighter, healthier twist on our beloved Ukrainian classic. We’re pretty confident you’re going to love it just as much as we do!

Tips for Success

  • Choose Your Zucchinis Wisely: Slightly soft zucchinis are fine, but avoid using any that are slimy or have a strong odor. If the skins are tough, peel them before grating.
  • Grate Efficiently: A food processor will save time and effort, especially if you’re making a large batch.
  • Follow Canning Guidelines: Proper canning techniques are essential for food safety. Make sure your jars, lids, and utensils are sterilized, and always process the jars for the recommended time.
  • Label Your Jars: Once the jars are sealed and cooled, label them with the date. This will help you keep track of how long they’ve been stored.

Steps to make this Zucchini Relish

Zucchini relish recipe ingredients sitting on a table
zucchini relish recipe ingredients
Zucchini past its prime are washed and ready to be used in this zucchini relish canning recipe
use zucchini that are past its prime to make this canning recipe
baked zucchini, onions and garlic ready to be used in the recipe
baked zucchini, onions and garlic we are using in this recipe
these grilled bell peppers need to be steamed and peeled
grilled bell peppers need to be steamed and peeled
use blender if you want your zucchini relish to have a smooth texture
use blender if you want a smoother preserve texture
use meat grinder for coarse zucchini relish
use meat grinder for coarse zucchini relish
cook minced vegetable mixture with spices and oil
cook minced vegetable mixture with spices and oil
WECK jar filled with zucchini relish
make sure to add vinegar before ladling relish into the jars

Simple Zucchini Relish

This recipe is a great way to cut down on food waste. It’s perfect for those giant zucchinis that mysteriously pop up in your garden or the ones you bought with good intentions but forgot about after bringing them home.
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Ingredients

  • 2 lb. zucchini 907 g
  • 1 lb. bell peppers 450 g
  • 1 ½ lb. tomatoes 680 g
  • ½ lb. yellow onion, quartered (about 1 medium onion) 230 g
  • 3 garlic cloves peeled (optional)
  • 1/3 cup sunflower oil 80 ml
  • 1/3 cup apple cider vinegar 80 ml
  • ¼ cup sugar 50 g
  • 2 tbsp pickling salt
  • ½ tbsp ground black pepper

Instructions

Prepare the Vegetables:

  • Preheat your oven to 400°F (204°C).
  • Wash and dry all the vegetables. Trim off any blemishes. Quarter onions
  • Wrap the onion quarters, zucchini, and garlic cloves (if using) in foil. Place them on a baking sheet.
  • Puncture bell peppers with a fork, then place them on another parchment-lined baking sheet.
  • Put both baking sheets in the oven and roast for 30–40 minutes.
  • Turn the bell peppers every 10 minutes to ensure even roasting. The peppers are done when their skins are blistered and blackened in spots.
  • Once roasted, transfer the bell peppers to a bowl or a pot. Cover with a lid or plastic wrap and let them steam for at least 1 hour.
  • Remove the onion, zucchini, and garlic from the oven and let them cool in the foil.
  • When everything is cool enough to handle, peel the skins off the bell peppers and remove their seeds. Peel garlic. Slice baked zucchini into medium-sized pieces.
  • Using a meat grinder or food processor with a mincing blade, mince the roasted zucchini, onion, garlic, bell peppers, and tomatoes into a smooth mixture.

Cook the Mixture:

  • Heat the sunflower oil in a wide, deep pan over medium heat.
  • Carefully add the minced vegetable mixture to the pan (watch out for splattering!).
  • Stir in the ground black pepper, pickling salt, and sugar. Mix everything thoroughly.
  • Cover the pan and cook the mixture on medium heat for about 20 minutes, stirring occasionally.
  • Stir in the vinegar and cook for another 10 minutes.

Can the Relish:

  • Ladle the hot zucchini relish into clean, sterilized jars.
  • Process the jars in a boiling water bath canner or steam canner according to the recommended canning times – see below
  • Let the jars cool completely, then store them in your pantry.
Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 20 min 25 min 30 min
 
Preserve Type Appetizer | Relish
Cuisine Eastern European
Keyword vegetable relish | vegetable spread | zucchini relish recipe | zucchini spread

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Any food looks good in WECK Jars! Learn more and try them today.

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

FAQs About Zucchini Relish

Can I double or halve this canning recipe for zucchini relish? Will it still work?

Yes, you can easily scale the recipe up or down. Just make sure to adjust all the ingredients proportionally. If you’re canning, remember that larger batches may take longer to heat evenly, so make sure to use an appropriately sized cooking pot.

How spicy can I make this relish?

You can make it as spicy as you like! Add diced chili peppers, red pepper flakes, or a dash of cayenne pepper to turn up the heat. Just be sure to taste as you go, so the spice level doesn’t overpower the sweet and tangy flavors.

Can I use green or yellow bell peppers, or does the color matter?

Yes, you can use green or yellow bell peppers instead of red ones when making this zucchini relish canning recipe. Beware though, color does affect the final look and taste of the relish—red peppers add sweetness and vibrant color, while green peppers are more bitter and less sweet. Choose based on your taste preference!

Can I use yellow squash instead of zucchini to make this relish?

Absolutely! Yellow squash works just as well in this recipe and will give your relish a slightly brighter color.

How long does zucchini relish last?

When properly canned, zucchini relish can last up to a year and a half in a cool, dark place. Once opened, store it in the refrigerator and use it within 2-3 weeks.

Can I adjust the vinegar level?

Vinegar helps this preserve to be shelf-stable. It’s best not to adjust the ratios of sugar, salt and vinegar. However, if canning zucchini relish is not in your plans, you can adjust these ratios freely. Beware, unless properly canned, this preserve must be stored in a fridge.

Do I really need to process the jars in a water bath?

If you want your zucchini relish to be shelf-stable, then yes, you need to process it in a steam canner or boiling water bath canner. This step ensures your relish is safe to eat and can be stored at room temperature. However, if you’re planning to eat it right away, you can skip the canning process and just store it in the fridge.

When is this Zucchini Relish ready to be used?

This zucchini relish needs time for its flavors to meld properly. If you are not planning to can zucchini relish, give it one full day of rest in the fridge before you start eating it. If you are canning this recipe, we recommend letting it sit in your pantry for two weeks. This is when flavors become fully developed.

What to Do with Zucchini Relish

hot dog with zucchini relish on a brioche bun

Once you’ve canned your relish, the fun begins! Here are some ideas for how to use it:

  • On Baked Potatoes: Use zucchini relish as a unique and tasty topping for baked potatoes—you’ll love the surprising flavor!
  • On Burgers and Hot Dogs: Zucchini relish is a classic choice! Its sweet and tangy flavor makes it a perfect match for grilled meats.
  • In Sandwiches: Add a spoonful to a turkey or ham sandwich for a flavor boost. It’s also amazing in grilled cheese sandwiches!
  • In Potato Salad: Mix some zucchini relish into potato salad or coleslaw for an extra tangy kick.

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