Sweet Zucchini Relish Recipe- This was my first attempt at any relish-making.  I love Sweet Zucchini Relish. So after the success of yesterday’s Jalapeño Jelly, My neighbour and I decided to try our luck using the following recipe.

I had a few problems. How many zucchini did I need to buy: I bought 15 after researching a medium zucchini should shred 1 cup. The zucchini I purchased has been massive.

So we had an overabundance of zucchini. After calculations, we figured we had enough for two full recipes.

The Result: Very Sweet Zucchini Relish. Next time I decide to make this, I will only be using 4 cups of sugar vs the 6 cups, as it is a bit too sweet for myself.

Zucchini Relish Recipe

But so far, it’s a big hit for everyone who has had a chance to taste it.

I found this recipe on All Recipes.com.

Zucchini Relish Recipe - Get Making Spicy Relish Today!

Check out another zucchini recipe

Roasted Corn & Zucchini Tortilla Pizzas


clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Zucchini Relish Recipe

  • Total Time: 2 hours


Very Sweet Zucchini Relish to add as a condiment to Hot dogs or Hamburgers.


  • 12 cups shredded unpeeled zucchini
  • 4 cups chopped onion
  • 5 tablespoons canning salt
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 6 cups white sugar
  • 2 1/2 cups white vinegar
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground turmeric
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon ground black pepper


  1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
  2. The following day, drain the zucchini in a colander, and rinse VERY well with cool water. Squeeze out excess water and set aside.
  3. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Stir well.
  4. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini mixture.
  5. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
  6. Meanwhile, sterilize 7 one-pint jars and lids to hold relish.. This can be done using your dishwasher, or boil the jars.
  7. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars to the neck of the rim per jar.
  8. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder.
  9. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  10. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight


It’s normal to hear popping sounds once you take jars out of the boiling water.
Makes 7 Pint jars or 14 Mason jars ( Jam sized jars)
Pint = 2cups.

  • Prep Time: 50 mins
  • Cook Time: 1 hour 10 mins

Zucchini Relish Recipe: Nutritional Information

Servings Per Recipe: 112 | Calories: 46.9

  • Protein: 1 %
  • Carbohydrates: 4 %
  • Dietary Fiber: 1 %
  • Sugars: 
  • Vitamin A Iu: 1 %
  • Niacin Equivalents: 1 %
  • Vitamin C: 8 %
  • Folate: 1 %
  • Calcium: 
  • Iron: 1 %
  • Magnesium: 1 %
  • Potassium: 1 %
  • Sodium: 13 %
  • Calories From Fat: