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Sweet and Spicy Zucchini Relish

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A flavorful sweet and spicy zucchini relish perfect for homemade canning, balancing tangy, sweet, and smoky flavors to brighten sandwiches, grilled dishes, and salads.

Ingredients

Scale
  • 6 medium zucchinis, shredded or finely chopped (yellow squash can be substituted)
  • 2 medium green bell peppers, diced
  • 1 medium red bell pepper, diced
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tablespoon salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika (optional but recommended)

Instructions

  1. Rinse zucchini, peppers, and onion thoroughly. Shred or finely chop the zucchini; dice the bell peppers and chop the onion into small pieces. Mince garlic cloves. (About 15 minutes)
  2. In a large mixing bowl, toss together zucchini, green and red peppers, onion, and garlic.
  3. In a large pot or Dutch oven, stir together apple cider vinegar, sugar, salt, mustard seeds, celery seeds, red pepper flakes, black pepper, and smoked paprika. Heat over medium until sugar dissolves and mixture starts to simmer (5-7 minutes).
  4. Add the mixed veggies to the simmering liquid. Stir well to coat everything evenly and bring the mixture back to a boil.
  5. Reduce heat to low and let the relish simmer uncovered for 30-35 minutes, stirring occasionally, until the vegetables soften but retain some texture and the liquid thickens slightly.
  6. While simmering, sterilize canning jars and lids by boiling for 10 minutes or running through a hot dishwasher cycle. Keep jars hot until ready to fill.
  7. Using a ladle and funnel, spoon hot relish into jars, leaving about 1/2 inch headspace. Wipe rims clean and seal with lids and rings.
  8. Place filled jars in a water bath canner or large stockpot with rack, ensuring jars are covered by at least 1 inch of boiling water. Process for 15 minutes (adjust for altitude).
  9. Remove jars carefully and place on a towel or cooling rack. Let cool undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place. Refrigerate and use within a few weeks if any jar does not seal properly.

Notes

Do not overcook the vegetables; keep some crunch. Use fresh, firm zucchini to avoid watery relish. Adjust red pepper flakes to control heat. Sterilize jars properly for safe canning. Leave 1/2 inch headspace in jars to prevent leaks. If relish is too watery after cooking, simmer longer to thicken.

Nutrition

Keywords: zucchini relish, sweet and spicy relish, homemade relish, canning recipe, summer vegetables, zucchini recipe, spicy condiment

Find it online: https://islatable.com/sweet-and-spicy-zucchini-relish-recipe-easy-homemade-canning-guide/