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Zucchini Relish

Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch has produced to excess. —Nancy Kreiser, Lebanon, Pennsylvania
  • Total Time
    Prep: 20 min. + standing Cook: 15 min. + chilling
  • Makes
    4 cups


  • 4 cups diced zucchini
  • 1 large onion, thinly sliced
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 medium sweet red pepper, sliced
  • 2 tablespoons salt
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/2 teaspoon celery seed
  • Dash onion salt
  • Dash ground turmeric


  • In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
  • In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days.
Nutrition Facts
1/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 279mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

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  • _nlfPA
    Sep 5, 2015

    This is a terrific side dish to accompany picnic foods of almost any variety.Everyone loves it whenever I make it.Great dish for hot summer days.

  • jsonger
    Sep 5, 2013

    I have already made two batches and getting ready to make the third. I made the following changes: coarsely grated the veggies, substituted small diced fire roasted red peppers for fresh red pepper also added 1/2 tsp mustard seed. Used onion powder instead of salt. I shared this with my family, they all love it, in fact my youngest granddaughter Sydney ate a bowlful.

  • tastydog1
    Jul 25, 2011

    Thanks savanna2 for the suggestions. I think I might try it on some broiled fish or chicken also.

  • savanna2
    Jul 25, 2011

    correction,thank you Nancy for sharing.The other response goes to tastdog1 on what to use the relish on. Sorry for the mix up, my computer went down and everything got scrambled.

  • savanna2
    Jul 25, 2011

    tastydog1, thank you for sharing this recipe with us. I have used yours on the side with potato salad, bratwurst, and italien sausage. It was delicious. Igrande99, yes there is a recipe in the Ball canning site, but slightly different and just a delicious as the one posted if you have an overload of zucchini and want to can it. We mostly use it on grilled Bratz or Sausage and i shred everything so it wont fall out of the bun. enjoy both

  • qutie63pie
    Jul 24, 2011

    For those of you who want to know if this can be canned~it most certainly can. I have been making this relish now for 2 years minus the carrots and celery. My recipe calls for 12 cups of zuchinni! I just made a double batch and mine has to sit overnight and I will be adding the sugar, vinegar and spices and then I will can mine. Still have some left from last year but it is excellent I give it away as gifts!

  • tastydog1
    Jul 24, 2011

    Sounds like a great recipe. I'm not a big relish user. Could someone tell me foods that they could put this on. Do you use it with tortella chips etc.? Can it be used on different meats etc.?

  • grannyskitchen2
    Jul 24, 2011

    This is excellent! I took it to a funeral dinner and the cooks sampled so much they had to put it in another dish to serve it.

  • darkbeauty
    Jul 24, 2011


  • lgrande9811
    Jul 24, 2011

    No comment left