Grandma’s Old-Fashioned Zucchini Relish Canning Recipe is a delicious way to preserve your abundance of zucchini. This homemade relish is sweet, tangy, and full of flavor, and is the perfect condiment for burgers, hot dogs, sandwiches, and more. It is also delicious when mixed into chicken salad or tuna salad. This easy step-by-step guide on how to water-bath this delicious relish will have your pantry stocked for you and your family to enjoy all year long.

A jar of canned zucchini relish with a zucchini sitting behind it and more jars in the background.

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How I Discovered this Zucchini Relish Canning Recipe

A couple of summers ago, I was going through a box of my grandma’s recipes when I found this recipe for zucchini relish. I had recently learned the skill of canning, and I wanted to preserve some of the zucchini, onions, and peppers we picked from our garden. Although I wasn’t sure what zucchini relish would taste like, I had a ton of zucchini and thought I’d give it a try.

Believe it or not, this recipe is the best relish my husband and I have ever tasted. I have never been a huge fan of traditional pickle relish, but zucchini relish is different and off-the-charts delicious. My husband shared some of our jars of relish with friends and family, and everyone who tried it wanted more and begged for the recipe.

Three jars of canned zucchini relish sitting on a marble cutting board.

The Charm of Old-Fashioned Canning

In a world with so many modern conveniences, thinking of preserving your food can sound like a lot of work. However, when you take the time to can your own foods, you have a huge sense of accomplishment and satisfaction knowing you played a role in preserving what you eat. Additionally, when canning your food, it won’t have the added preservatives you find in store-bought varieties.

If you are just learning how to preserve food, this zucchini relish canning recipe is simple to make and a wonderful way to enjoy fresh garden vegetables all year long. Also, my guide to canning green beans the old-fashioned way is a great canning recipe for beginners and the perfect way to preserve summer-fresh food.

Pressure Canner vs. Water Bath Canner

For the most part, there are two main methods for preserving food: pressure canning and water bath canning. The determination is made regarding which method of canning is appropriate according to the acidity level of the food you are preserving. Additionally, if canning is not done correctly, there is an increased risk of foodborne botulism, which can be deadly.

According to the South Dakota State University Extension Office, “If you are canning a high-acid food, you will use the water bath canning method. If you are canning a low-acid food, you will use the pressure canning method. Acidity may be natural, as in most fruits, or added, as in pickled food. While low-acid canned foods contain too little acid to prevent the growth of C. botulinum, high-acid foods contain enough acid to block its growth or destroy them more rapidly when heated.”

A waterbath canner sitting on the stove. — A water bath canner sitting on the stove.

Zucchini is considered a low-acid food, which would require pressure canning if canned alone. However, this Zucchini Relish Canning Recipe uses vinegar as part of the recipe, which will make the relish a high-acid food that can be preserved through the water bath method.

NOTE: It is imperative to follow correct canning techniques to prevent foodborne illnesses. The National Center for Home Food Preservation publishes a guide to home canning, which can be extremely helpful for a first-time canner. Additionally, the Ball Canning Guide provides a wealth of information on canning, including step-by-step guides, safety guidelines, and recipes.

Ingredients for Zucchini Relish Canning Recipe

Fresh Garden Zucchini
Fresh Garden Onions
Fresh Garden Peppers
Canning salt
Turmeric
Ground Cloves
Celery Seed
Apple Cider Vinegar
Sugar
Water

All of the ingredients on a counter with each item labeled.

Equipment for Zucchini Relish Canning Recipe

Boiling water canner
Half-pint canning jars with lids and bands
Food processor (or knife and cutting board)
Extra-large bowl
Fine mesh strainer
Large pot
Small pot
Ladle
Jar lifter
Tongs or magnetic lid lifter
Canning funnel
Paper towels
Kitchen towels
Timer
Hot pads
Cooling rack

NOTE: Choose glass canning jars with two-piece lids. Make certain they are clean and free of any chips or cracks. I prefer ball canning jars, and I have found the cheapest jars at Wal-Mart and Meijer. If you don’t want to use half-pint jars, you can use pint jars for larger portions.

Step-by-Step: How to CAN Zucchini Relish

Chop and Salt the Vegetables: Finely chop the zucchini, onions, and peppers using a food processor or a knife and a cutting board. Combine the chopped vegetables in a large bowl, sprinkle with canning salt, then cover with water. Mix well, cover, and let stand at room temperature for 4 hours.

Here is how I use my food processor to chop the vegetables:

Fill the processor bowl no more than half-full with chunks of one vegetable at a time. Measure out the vegetables after they have been finely chopped.
- Pulse 20 times, then scrape the sides.
- Pulse 10 times, then scrape the sides.
- Pulse 10 times, then scrape the sides.
- If needed, pulse 5 more times.

Chunks of zucchini in the food processor before being chopped.

Zucchini in the food processor after being chopped.

NOTE: Do not process too much in the food processor, or the vegetables will become watery and mushy.

Pouring salt on top of the chopped vegetables in a bowl.

Chopped vegetables in a bowl with water on them.

Drain and Rinse: Drain the zucchini mixture through the fine mesh strainer, pressing to remove as much liquid as possible. Rinse briefly with cold water and drain again thoroughly.

Rinsing the zucchini mixture in a fine mesh strainer.

Allowing the vegetable mixture to drain while it sits in a fine mesh strainer over a bowl.

Cook the Relish: In a large stock pot, combine the rinsed vegetables, vinegar, sugar, and spices. Mix well and bring to a boil. Boil for 5-10 minutes, stirring occasionally.

All of the chopped vegetables, spices, vinegar, and sugar in a large stock pot on the stove.

Sterilize the Jars: Jars can be sterilized in a number of ways. I place my jars and rings in the dishwasher and run them through the sterilizing cycle. I pull the jars out of the dishwasher when the cycle is complete, and the jars are still hot.

Another method is to submerge the canning jars into a large pot of water and bring it to a gentle simmer for 10 minutes to sterilize them. Keep the jars in the hot water until ready to pack and fill them.

The jars can also be sterilized by boiling them or washing them in hot, soapy water and heating in a 200°F (93°C) oven. Keep them warm until you’re ready to fill them.

Prepare the Lids: In a small pot, bring water to a low simmer and place canning lids in the pot to sterilize. Keep the lids hot until ready to use.

Note: Always use new lids so the jars will seal properly.

Pack and Seal: Using a funnel, ladle hot relish into the prepared jars, leaving one half inch headspace. Remove air bubbles by gently running a bubble popper (also called a headspace tool) around the inside of the jars, helping to release any trapped air.

Wipe the rims of the jars clean, apply the lids, and screw on the bands until they are fingertip-tight.

Filling the jars with the hot vegetable mixutre.

Checking the headspace on a jar that has the hot vegetable mixture in it.

Process in Water Bath: Place a trivet on the bottom of your hot water bath canner, and using the jar lifter, lower jars into the pot. Make certain the water covers the jars by at least one inch. Over medium-high heat, bring the water to a rolling boil and process for 10 minutes (adjust for altitude if necessary). After the jars have processed for 10 minutes, turn off the heat and remove the lid of the pot. Let them sit for 5 minutes.

Remove the hot jars using jar tongs and place them on a cooling rack. Let them sit undisturbed for 24 hours and listen for the lids to pop.

Jars sitting in the large water bath canner full of water.

Removing a hot jar from the water bath canner.

NOTE: Make certain the water covers the jars by at least one inch when processing using the water bath method. Also, make sure the water is at a rolling boil before you begin your timer.

Check seals: After the jars have cooled for 24 hours, press down on the center of the lids, ensuring they don’t flex up and down. Any unsealed jars should be refrigerated and consumed within a few weeks.

Store and enjoy: Label your sealed jars with the date and store jars in a cool, dark place. Allow them to sit for a few weeks before opening them.

Multiple jars of canned zucchini relish sitting on a marble cutting board.

Variations

Spicy Zucchini Relish: Add chopped jalapeños, hot peppers, or red pepper flakes.
Yellow Squash Swap: Substitute or mix with yellow squash.
Type of Pepper: Use green, yellow, orange, or red bell peppers for color variation.
Vinegar: Use white vinegar instead of apple cider vinegar

FAQs about Canning Zucchini Relish

Can I freeze zucchini relish instead of canning it?

While canning offers a longer shelf life, you can freeze cooled relish in airtight containers for up to 6 months.

Is this relish recipe safe for water bath canning?

Yes. The high vinegar content ensures the acidity needed for safe water bath processing. Avoid altering the vinegar-to-vegetable ratio.

How to Serve this Zucchini Relish Canning Recipe

Part of the fun of preserving food is being able to enjoy it all year round. We love to enjoy our canned relish on hot dogs and brats or mixed into chicken salad, egg salad, potato salad, or tuna salad. Another thing I love to do is give my home-canned zucchini relish as a gift.

Enjoy Your Zucchini Relish

Whether you are a first time canner or a seasoned home preserver, this zucchini relish canning recipe and my guide to canning green beans the old-fashioned way are great ways to preserve summer-fresh foods and keep alive long-lost traditions.

As you delve into the process, you’ll feel a connection to those who came before us, relying on these techniques to feed their families through the changing seasons. So, roll up your sleeves, embrace the nostalgia, and create jars of homemade zucchini relish that will transport you back to simpler times with every bite. Happy canning!

xoxo,
Molly