Zesty Zucchini Relish


Preserving Method: Water Bath Canning

  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. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and 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. Place jar in boiling water canner. Repeat until all jars are filled. 
  6. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
    Zesty Zucchini Relish - Ball® Recipes is rated 4.3 out of 5 by 7.
    Rated 5 out of 5 by from Great Relish Love this recipe. Reminds me of a good hot dog relish. I use it in mac salad and potato salad to. I like the horseradish, it gives a nice zip. Making another batch and passing recipe to all my friends. My son's even make it. Good stuff and not to expensive to make. Much cheaper than store bought. You can use some yellow crook neck squash for color and all red bells for color, turns out nice. Happy canning.
    Date published: 2017-08-30
    Rated 5 out of 5 by from Great flavor, easy to make I've made this twice this season already and I'm very pleased with the end result! The texture, flavors, smell..everything is great. I'm a fairly new canner and I'd say this is one of the easier recipes I've attempted.
    Date published: 2016-08-16
    Rated 3 out of 5 by from Less sugar? I love the idea of this recipe, but the amount of sugar seems excessive, especially for diabetics. Would it be safe to leave the sugar out and process using a boiling water canner?
    Date published: 2015-09-14
    Rated 4 out of 5 by from Zuccs--->Meet Jars There are so few really great recipes for preserving zucchini, but this is one of them. I experimented--I didn't have horseradish or nutmeg--and in one batch I substitute pepper flakes for hot pepper--all of it worked out beautifully. The secret is in the cooking and preserving time. I use a standard potato masher to crush ever so slightly. I'd love to try it with a variety of mild peppers too--and I will in the future. The results are superb, and this is the finest (simple too, which accounts for its success) relish recipe in my little red recipe book.
    Date published: 2015-08-31
    Rated 5 out of 5 by from Zesty Zucchini Relish Fabulous recipe! I was wondering if I could add dried or fresh hot chili peppers to give it a kick? Could you explain why or why not please.
    Date published: 2015-08-17
    Rated 5 out of 5 by from Zesty Zukes Tasty recipe! This worked up quite nicely and was a great way to use giant zucchinis from our garden. I am alway happy to use Ball canning recipes; I trust that they are well tested.
    Date published: 2015-08-06
    Rated 3 out of 5 by from Why the horseradish? The flavour and heat of horseradish is destroyed after even a few minutes of cooking, so even though the flourish of adding horseradish is a nice idea, I'd suggest it's more of a hail mary as all flavour from its volatile oils will have vanished long before the 45 minutes of cooking are done? Non?
    Date published: 2014-11-22
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