Shakin & Bakin Foodie Blog

When I make Zucchini Relish...I like to use the Ball Canning recipes from the Ball Blue Book. This recipe will make about four 1/2 pint jars. Instead of chopping the zucchini...I shred the zucchini up in my blender or food processor which saves time.

Zucchini Relish Recipe for Home Canning

2 cups chopped zucchini (3 medium)

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 tbsp. Ball Salt for Pickling & Preserving
1 3/4 cups granulated sugar

2 tsp. celery seed

1 tsp. mustard seed

1 cup cider vinegar, 5% acidity

Prep: Wash zucchini, green & red bell peppers under cool running water. Remove stems & blossom ends from zucchini and chop zucchini (skin on) until you have 2 packed cups. Peel onion & chop. Measure 1 cup and set aside. Chop the red & green bell peppers until you have a 1/2 cup of each one. In a large mixing bowl combine together the chopped zucchini, green bell pepper, red bell pepper and onion. Sprinkle the 2 tbsp. of Ball Salt for Pickling & Preserving over the top. Cover bowl and let stand for 2 hours. Drain vegetables, rinse vegetables under running water and drain again.

Cook: Combine granulated sugar, spices & cider vinegar in a large saucepan. Bring mixture to a simmer. Add vegetables; simmer for 10 minutes.

Fill: Pack hot relish into a hot jar, leaving a 1/2" headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to finger-tip tight. Place jar on rack elevated over simmering water in a boiling water-bath canner. Repeat until all jars are filled.

Process: Lower the rack into the simmering water. Water must cover the jars by 1". Adjust heat to medium-high, cover the canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool for 5 minutes. Remove jars from canner. Do not retighten bands if loose. Let jars cool for 12 hours. Check seals. Label and store jars.