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Easy Zucchini Relish

Rated as 4.61 out of 5 Stars

"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
Original recipe yields 100 servings (14 pints)


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  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).

Nutrition Facts

Per Serving: 46 calories; 0.1 11.3 0.3 0 351 Full nutrition

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  1. 18 Ratings

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Most helpful positive review

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.

Most helpful critical review

I made this relish a couple days ago and will not make it again. To begin with, it is WAY too sweet. In addition, the cider vinegar gives it an unappetizing color. I made the recipe exactly a...

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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.

Made 1/2 recipe...glad I did, 1st. batch was a little too sweet for my taste - but husband loved it. 2nd batch I used less sugar and replaced nutmeg with hot pepper flakes. That's how I'll ...

This was my first attempt at making relish and it was 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...

this was great made just as said

Lots of zucchini - what to do? Make relish! Zucchini- cut all pulp out, sliced in thin strips and grated in food processor. Also added one diced green pepper and 3/4 tsp. of red pepper flakes...

I added some mustard (2 T . yellow) and replaced one cup of onion with 1/2 c. shredded carrots and 1/2 c. red or yellow pepper.

I've made it a couple of time, mostly as written, just cut down the sugar a bit as a personal preference. Love having another way to preserve what's in the garden.

Yes, this is a great base for a zucchini relish that I can add celery, jalapeno or garlic to if I have any on hand. It tastes great and I will be making it over and over as the zucchinis grow. :)