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Give your burgers a healthy boost with this Sweet Zucchini Pickle Relish. It’s simple to prepare and lasts forever when canned.
Well, I did it. I had so much zucchini leftover after making the Maple Vanilla Zucchini bread the other day, that I decided to go ahead with the Sweet Zucchini Pickle Relish.
Believe it or not, I only had 2 giant zucchinis and they made 2 loaves of Maple Vanilla Zucchini bread and 16 half-pints of this amazingly, sweet relish.
Related: Maple Vanilla Zucchini Bread Recipe
That’s what I love about making food from scratch – it goes so much further than buying the pre-made varieties, plus of course, it’s better for you and well, the taste just can’t be beat.
I found this Zucchini Relish recipe on Pinterest. It was a vintage recipe that someone had taken out of an old newspaper. Unfortunately, I didn’t have the exact ingredients, so I switched up the spices a little bit.
But, don’t worry – it didn’t make a bit of difference. It’s still amazing relish!
So, if you have some extra zucchini from your end-of-summer harvest, try this Sweet Zucchini Pickle Relish, you’ll love it.
It takes a little time to put it all together, but the best part is, in just a few hours, you’ll have enough relish to enjoy all year long!
Here’s the recipe –
- Food Processor with shredding attachment
- Large mixing bowl
- Measuring cups/spoons
- Large colander
- Large stockpot
- 16 half-pint jars with lids
- Canning supplies
Get this starter canning kit on Amazon for less than $25.00!
- 12 cups zucchini, shredded
- 5 tablespoons kosher salt
- 2 1/2 cups white vinegar
- 6 cups granulated sugar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1/2 tablespoon nutmeg
- 1/2 tablespoon turmeric
- 1 teaspoon red pepper flakes
- 3/4 tablespoon cornstarch
- Place shredded zucchini into a large mixing bowl. Sprinkle with kosher salt. Cover with a clean, kitchen towel and allow it to sit overnight.
- Drain zucchini into a large colander and rinse with cold water.
- Combine, vinegar, sugar, mustard seed, celery seed, nutmeg, turmeric, red pepper flakes and cornstarch in a large stockpot. Stir to combine. Heat on high temperature until boiling.
- Add the zucchini to the vinegar mixture. Return to boiling. Turn the temperature down to medium-low. Continue cooking for 25 to 30 minutes.
- Use a ladle to scoop the sweet zucchini pickle relish into clean, half-pint jars. Cover with lids and screw tops.
- Process in a water bath for 5 minutes to seal.
- Refrigerate any jars that did not seal properly. Store this Sweet Zucchini Pickle Relish in the refrigerator for up to 6 months or on the shelf indefinitely.
Do you have some leftover zucchini?
Try my other zucchini recipes to use it up!
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