Description
With its tangy-sweet flavor, crunchy texture, and outstanding versatility, this easy sweet zucchini relish is the ultimate summer condiment—perfect for burgers, sandwiches, and more.
Ingredients
Scale
- 2 1/2 pounds zucchini (ends trimmed and cut into slices — about 10 cups)
- 3 large vidalia onions (or other sweet onions, sliced — about 4 cups)
- 1 medium yellow pepper (seeded and quartered)
- 1 medium sweet red pepper (seeded and quartered)
- 3 medium jalapeno peppers (seeded and sliced)
- 3 tablespoons kosher or pickling salt (divided)
- 6 cups apple cider vinegar
- 3 1/2 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 1 teaspoon cornstarch
Instructions
- Chop the zucchini in a food processor until finely chopped. Transfer to a large colander.
- Pulse onions, yellow pepper, red pepper, and jalapenos separately, then add to the colander with zucchini.
- Toss vegetables with 1 tablespoon salt and let rest for at least 30 minutes.
- In a large stockpot, combine vinegar, sugar, remaining salt, turmeric, nutmeg, dry mustard, and cornstarch. Bring to a boil, stirring continuously.
- Add drained vegetables to the brine. Return to a boil, then simmer uncovered for 45 minutes.
- Remove from heat and allow relish to cool for about 15 minutes.
- Ladle warm relish into sterilized jars and seal tightly.
- Refrigerate for at least 24 hours before serving. Consume within four weeks.
Notes
For a milder version, reduce jalapeno or swap with mild chili. Use red onions or add shredded carrots for extra color. Always use sterilized jars to ensure safe storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 tablespoons
- Calories: 113
- Sugar: 25g
- Sodium: 662mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.07g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg