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Zucchini Relish with Sweet Peppers

Rated as 4.88 out of 5 Stars

"This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!"
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10 h 45 m servings 59
Original recipe yields 64 servings (6 pints)


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  1. Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
  2. Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture 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.
  4. 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 30 minutes.
  5. 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).

Nutrition Facts

Per Serving: 59 calories; 0.1 14.6 0.4 0 359 Full nutrition

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Read all reviews 15
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This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended

Delicious as written. Made in the amount written and came out with 12 - 1/2 pint jars.

Very good but I added pickling spices instead of just celery seed and turmeric. Liked it better . I use this to make my tartar sauce. My family likes better than bought tartar sauce. Gloria

Amazing flavor. Just the right amount of sour and sweetness. We added just a little bit more of colored peppers (had a half of one from other recipe from Allrecipes. I'm loving this recipe so...

Made as directed, only processed for 10 minutes in a water bath as suggested by the Ball Blue Book for canning.

I cut this down by A LOT! I used only peppers instead of zucchini mix and I left out the ground turmeric. My whole family loves it!

Turned out very well, also added nutmeg and black pepper.

I used jalapeño do give it a kick ..and backed off on the sugar ...and use pickling spice .... easy and amazing

made it looks and smells yummy cant wait to have some