Name: Grandma’s Zucchini Relish Recipe
Prep time: 10 h 15 min
Cook time: 30 min
Total time: 10 h 45 min
Cuisine: American
Ingredients: 10 cups zucchini, grated; 3 cups onions, grated; 4 red bell peppers, grated; 5 tablespoons salt; 3 cups sugar; 1 teaspoon turmeric; 3 cups apple cider vinegar; 1 teaspoon dry mustard; 1 teaspoon coarse black pepper; 1 teaspoon celery seed

Jump to Recipe

If you’ve ever longed for a homemade treasure bursting with vibrant flavors and a nostalgic touch, then Grandma’s Zucchini Relish is exactly the gem you need in your kitchen. This classic recipe marries fresh zucchini, onions, and red bell peppers with a tangy-sweet brine that dances on your taste buds. Every bite delivers a perfect balance of crisp texture, a subtle kick of spice, and that unmistakable warmth that only a family recipe can bring. Whether you’re a relish aficionado or new to canning, this dish offers a delightful way to preserve the summer harvest and fill your pantry with a jar full of love.

Grandma's Zucchini Relish Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Zucchini Relish lies in its simplicity, using fresh, wholesome ingredients that bring this relish to life. Each component plays an integral role: zucchini offers crunch and mild sweetness, onions create depth, and red bell peppers add a pop of color and subtle fruity notes.

10 cups zucchini: Choose firm, fresh zucchini for maximum crunch and brightness.
3 cups onions: They provide the perfect savory undertone and balance the sweetness.
4 red bell peppers: Adds vibrant color and a sweet pepper flavor.
5 tablespoons salt: Used to draw out moisture and season the vegetables.
3 cups sugar: Creates that irresistible sweet-tangy flavor classic to this relish.
1 teaspoon turmeric: Gives a lovely golden hue and a subtle earthiness.
3 cups apple cider vinegar: Brings acidity to preserve and brighten the relish.
1 teaspoon dry mustard: Adds a gentle kick and depth of flavor.
1 teaspoon coarse black pepper: Injects mild heat and complexity.
1 teaspoon celery seed: Imparts a hint of aromatic warmth and unique flavor.

How to Make Grandma’s Zucchini Relish

Step 1: Prepare and Salt the Vegetables

Start by grating the zucchini, onions, and red bell peppers using a food processor. The fine, uniform shreds will help the flavors blend beautifully. Once combined in a large bowl, sprinkle with salt and toss well. Cover and let this sit at room temperature for 8 to 10 hours. This step is crucial—it helps draw out excess moisture while seasoning the veggies, resulting in that crisp, concentrated texture we all adore in Grandma’s Zucchini Relish.

Step 2: Rinse and Drain

After the resting period, rinse the salted vegetable mixture thoroughly under cold water using a large strainer. This washes away excess salt while preserving the flavorful crunch. Press the mixture firmly against the strainer with the back of a spoon to release as much liquid as possible. This step ensures your relish won’t be watery and will hold its perfect consistency.

Step 3: Combine with Remaining Ingredients

Transfer the drained veggies into a large stockpot, then add the sugar, turmeric, apple cider vinegar, dry mustard, black pepper, and celery seed. Mix everything well, making sure those seasonings are evenly distributed for a harmonious flavor profile.

Step 4: Cook the Relish

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to maintain a gentle low boil, and cook for 30 minutes. This simmering melds the flavors and softens the vegetables just enough while preserving that coveted crunchiness.

Step 5: Jar and Process

Carefully ladle the hot relish into sterilized pint jars, leaving appropriate headspace. Seal with lids and process in a hot water bath for 15 minutes, adjusting for your altitude if needed. This canning step ensures a safe seal, allowing you to store your delightful Grandma’s Zucchini Relish for months to come or to gift as a homemade treasure.

How to Serve Grandma’s Zucchini Relish

Garnishes

To truly enhance your Grandma’s Zucchini Relish, add a sprinkle of fresh herbs like dill or parsley right before serving. Fresh chives or a small touch of cracked black pepper also work wonderfully to amplify the vibrant tastes and add a crisp, herbal freshness.

Side Dishes

This relish is incredibly versatile and pairs beautifully with classic grilled meats, sandwiches, or even as a tangy topping for burgers and hot dogs. It also brings a wonderful brightness alongside richer dishes like roasted pork or BBQ ribs, cutting through the richness with its sweet-tart punch.

Creative Ways to Present

If you want to wow guests, serve Grandma’s Zucchini Relish as part of a charcuterie board alongside cheeses and cured meats. Or mix it into creamy potato salad or cold pasta dishes for an unexpected flavor boost. Its colorful appearance also makes it a cheerful addition to picnic spreads or brunch buffets.

Make Ahead and Storage

Storing Leftovers

Once opened, store any leftover relish in an airtight container in the refrigerator. It will keep its bright flavors and crunchy texture for up to two weeks, making it easy to enjoy daily without worry.

Freezing

Though traditionally canned for long-term storage, you can freeze the relish if you prefer. Use freezer-safe containers or bags, leaving some headspace for expansion. Thaw it overnight in the fridge before serving, though note the texture may be slightly softer after freezing.

Reheating

Grandma’s Zucchini Relish is typically enjoyed cold or at room temperature, but if you wish, warm it gently on the stovetop to deepen the flavors. Avoid overheating to preserve its lovely crunch and brightness.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well and adds a subtle sweetness and sunny color while maintaining the crisp texture that makes Grandma’s Zucchini Relish so delightful.

Is it necessary to salt and let the vegetables sit overnight?

Yes, this process is essential to draw out excess moisture and season the veggies, ensuring your relish has the right texture and flavor balance. Skipping this step can result in a watery and less flavorful relish.

How long does canned relish last?

Properly processed and sealed, Grandma’s Zucchini Relish can last up to one year stored in a cool, dark place. Always check the seal before consuming.

Can I reduce the sugar if I prefer a less sweet relish?

Yes, you can tweak the sugar to suit your taste, but keep in mind it plays a key role in balancing acidity and preserving the relish. Consider reducing sugar gradually to maintain harmony in flavor.

What type of vinegar is best for this recipe?

Apple cider vinegar is traditional here, lending a fruity tang that complements the fresh vegetables splendidly. However, white distilled vinegar can also be used if preferred, though the flavor will be slightly different.

Final Thoughts

Making Grandma’s Zucchini Relish feels like stepping into a cherished tradition, filling your kitchen with comforting aromas and promising delightful flavors in every jar. Whether you’re preserving summer’s bounty or sharing a taste of nostalgia with friends, this relish is sure to become a beloved staple at your table. So grab those zucchinis, roll up your sleeves, and create a batch that’ll keep grandma’s love alive in every tangy, crunchy bite.

Grandma’s Zucchini Relish Recipe

★★★★★

5.3 from 10 reviews

Author: lilan
Total Time: 10 hours 45 minutes
Yield: Approximately 7 pints 1x
Diet: Vegetarian

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Description

A classic Grandma’s Zucchini Relish recipe featuring a tangy and sweet blend of fresh zucchini, onions, and red bell peppers, preserved with vinegar and spices. Perfect as a flavorful condiment for sandwiches, burgers, or as a side to enhance your meals.

Instructions

Prep the Vegetables: Grate zucchini, onions, and red bell peppers using a food processor or by hand. Place the grated vegetables in a large bowl and mix in 5 tablespoons of salt thoroughly. Cover and let stand at room temperature for 8 to 10 hours to draw out excess moisture.
Rinse and Drain: After the resting period, rinse the salted vegetable mixture thoroughly in a large strainer under cool running water to remove salt. Drain well and press with the back of a spoon against the strainer to squeeze out as much water as possible.
Combine Ingredients: Transfer the drained vegetable mixture to a large stockpot. Add 3 cups sugar, 1 teaspoon turmeric, 3 cups apple cider vinegar, 1 teaspoon dry mustard, 1 teaspoon coarse black pepper, and 1 teaspoon celery seed. Mix all ingredients well to combine.
Cook the Relish: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce heat to maintain a low boil. Continue cooking and stirring occasionally for 30 minutes to allow flavors to meld and liquid to reduce slightly.
Prepare for Canning: Sterilize pint-sized canning jars and lids according to safe canning guidelines. Carefully ladle the hot relish into the sterilized jars, leaving appropriate headspace.
Process the Jars: Place filled jars into a boiling water bath canner. Process for 15 minutes, adjusting time as needed for altitude. Remove jars and let cool completely. Check seals before storing.

Notes

Be sure to use fresh and firm zucchini for best texture.
Adjust salt and sugar amounts if you prefer a sweeter or saltier relish.
Ensure jars and lids are properly sterilized to prevent spoilage.
Store sealed jars in a cool, dark place for up to one year.
After opening, refrigerate the relish and use within 1 month.
Always adjust processing times based on your altitude to ensure proper preservation.

Prep Time: 10 hours 15 minutes
Cook Time: 30 minutes
Category: Condiment, Relish, Canning
Method: Grating, Mixing, Boiling, Water Bath Canning
Cuisine: American, Traditional