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Zesty Zucchini Relish

Print Makes about 5 (16 oz) pints
Horseradish and hot peppers give this relish its zest. It's a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.

Level of Ease:

Medium

Preserving Method:

Waterbath Canning

You Will Need:

  • 12 cups finely chopped zucchini (about 12 medium)
  • 4 cups chopped onions (about 3 medium)
  • 2 red bell peppers, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1/3 cup Ball® Salt for Pickling & Preserving
  • 2-1/2 cups sugar
  • 2-1/2 cups white vinegar
  • 1 Tbsp ground nutmeg
  • 1 Tbsp ground turmeric
  • 4 Tbsp prepared horseradish
  • 1 chili pepper; including seeds, chopped
  • 5 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. COMBINE zucchini, onions, red and green peppers and salt in a large glass or stainless steel bowl. Cover and let stand in a cool place (70 to 75°F) for 12 hours or overnight.
  2. TRANSFER to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid.
  3. COMBINE zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish and chili pepper in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a think commercial relish, about 45 minutes.
  4. PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  5. LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude*. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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