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Zucchini Relish Recipe for Topping Burgers and More

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This zucchini relish recipe is a favorite around here. It’s good on burgers, but excellent for mixing into potato salad or egg salad for an extra burst of flavor, too.

Got more zucchini than you know what to do with? Try our favorite chocolate zucchini bread, too!

zucchini relish on a spoon

When zucchini season is upon us, it’s often a challenge to figure out just what to do with all of that abundance. Zucchini — otherwise known as summer squash — is a crop that just keeps on giving.

When you’ve exhausted your repertoire of ways to eat it as part of your daily menu plan, consider preserving some of it for the winter with this easy zucchini relish.

spoon full of red relish in a jar

Related: Easy Canning Recipes for the Novice Home Canner

Nostalgic zucchini relish recipe

Remember Del Monte hamburger relish? Talk about a blast from the past. This relish recipe, made from zucchini, tastes just like the Del Monte version. It’s sweet and somewhat tangy, but uses only wholesome ingredients that may very well have come out of your garden.

It’s great on burgers, of course, but I use it to add extra flavor to things like egg salad, deviled eggs, potato salad, and even mixed into meatloaf.

We’re not the only ones who love this zucchini relish recipe, though. Sarah over at Horseradish and Honey gave it a solid thumbs up over on Instagram.

Making this recipe

You’ll make this recipe in two stages. First, chop the zucchini, onions, and peppers and allow them to sit overnight with salt. This causes the vegetables to release some of their natural juices.

The next day, drain the vegetables then cook with the remaining ingredients.

To preserve as a shelf stable pantry item, you’ll need to process the relish in a water bath canner. This isn’t difficult to do, but you will need some specialized canning equipment.

Ladle the hot relish into jars, wipe the jar rim, place the lid in place, and screw on the bands. Place the jars into boiling water and process for ten minutes.

jars of relish

Remove the jars from the canner and cool; you’ll hear a little “tink!” as each seals. The lids should feel taut and somewhat concave. These are safe to store at room temperature. Any that don’t seal should be refrigerated and used first.

Canning Safety

Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. 

  • Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety. 
  • Altering ingredients may change the recipe’s pH, posing a safety issue. 
  • Use the proper jars and lids. Never reuse lids, with the exception of the Tattler lids that are intended for such a purpose.
  • For more on canning equipment, please go here

Related: Canning Recipes to Preserve the Summertime Garden Abundance

zucchini relish on a spoon sitting on a tray

★ Did you make this zucchini relish? Don’t forget to give it a star rating below! ★

Zucchini Relish Recipe

Zucchini Relish Recipe

Yield: 8 servings
Prep Time: 20 minutes
Inactive Time: 8 hours
Cook Time: 45 minutes
Total Time: 9 hours 5 minutes

This zucchini relish recipe is a favorite around here. It's good on burgers, but excellent for mixing into potato salad or egg salad, too.

Ingredients

Instructions

  1. A shortcut to start you off: If you have a food processor you can just toss roughly chopped zucchini, onions, and peppers into the bowl of the processor and pulse until they’re a good size. I like mine in about 1/8 – 1/4″ pieces. If you don’t have a food processor, just chop them finely by hand.
  2. Combine zucchini, onion, peppers, and salt in a large bowl, stirring well. Chill overnight.
  3. Place in a colander to drain; rinse thoroughly and drain again. chopped zucchini, onions, and peppers
  4. Transfer to a large stock pot and add remaining ingredients. ingredients for zucchini relish
  5. Bring just to a boil, then simmer for 10 minutes. At this point, the relish is done. You can just put it in jars and then in the refrigerator to use right away or give as gifts.
  6. If you’d like your finished zucchini relish recipe to be shelf stable, you’ll need to process it. Ladle hot relish into sterilized jars, leaving 1/4-inch head space.
  7. Wipe rims with a damp cloth (to assure a good seal), screw sterilized lids on, and process for 10 minutes in a boiling water bath.
  8. Remove jars to the countertop and allow to cool naturally.
  9. Wipe jars and store without the rings.

Notes

Important: This is not scary. It takes about an hour to make 3 pints of relish. If you know how to operate a stove and chop veggies, you’re good to go.

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 195Unsaturated Fat: 0gSodium: 367mgCarbohydrates: 45gFiber: 2gSugar: 41gProtein: 1g

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Originally published September 2013; this post has been updated.

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

25 comments… add one
  • Brette @ Putting It All on the Table Sep 11, 2013, 7:15 am

    I’ve never heard of the Del Monte relish! This sounds good though. Definitely an idea for using up zucchini!

  • jan pelmulder Sep 11, 2013, 8:54 am

    Why can’t you grow zucchini?

    • Kris Bordessa Sep 11, 2013, 8:58 am

      Maybe I should say: I haven’t yet figured out how to successfully grow zucchini! Cucurbits have so far eluded me, due to something called a pickleworm. Photographic evidence: https://on.fb.me/1eiqINU.

  • Vera MarieBadertscher Sep 17, 2013, 5:55 pm

    This does sound good, but I wouldn’t dare tell my family what is in it.. When I had a garden the zucchini was so prolific that my sons won’t even look at the stuff any more.

  • Jane Boursaw Sep 18, 2013, 11:51 am

    Thank you for the “this is not scary” line. I often look at recipes and photos and my eyes sort of glaze over. But this one does indeed look easy and delicious. If I could send you some of our zucchini, I would totally do it.

  • Donna Hull Sep 24, 2013, 3:39 pm

    I don’t remember Del Monte hamburger relish but this is a great use for zucchini. They are usually so prolific.

  • Jeanine Barone Sep 26, 2013, 6:40 pm

    Both the zucchini and watermelon rind relishes sound great. I never would have thought of using either in a relish. I don’t eat hamburgers but I’d like to try ’em on a turkey or veggie burger.

  • Carol Jul 10, 2016, 8:57 am

    OK< am I that old? I DO remember Del Monte relish!!!
    I thought it was still around, but then, I don’t shop the regular isles, and I don’t buy commercial stuff anymore.
    Thanks for the recipe!

  • Gale Sep 19, 2016, 1:08 pm

    Thanks for the recipe. I’m going to have to try it out it looks great.

  • Iris Sep 11, 2018, 8:31 am

    I have never made any relish of any kind before, so when I was gifted some large zucchinis both yellow and green. I needed to do something besides shred and freeze for cakes. Since I have never eaten or used the yellow ones before and found the skins rather tough I made the relish. It is wonderful, thank you so much for sharing your recipe.

    • Kris Bordessa Sep 16, 2018, 9:44 am

      Yay, I’m glad you liked it!

  • Lea Suter Nov 4, 2019, 8:40 pm

    I absolutely love the zucchini relish! It tastes amazing with Raclette. And with a lot of other things. Because of this recipe I started getting into hot water bath canning and I am totally addicted to it by now. Anyways, I learned that relishes should be canned for 30 minutes for them to have a really long shelf life.

    • Kris Bordessa Nov 7, 2019, 7:39 pm

      I’m glad you like it!

  • Carol L Jun 5, 2020, 3:59 am

    Actually, zucchini is the long green squash; what is referred to as summer squash is the yellow one. Often with a ‘crooked’ neck, which is why those shapes are called crooked neck squash, but the straight yellow ones are called summer squash.

  • Jane Jun 5, 2020, 5:59 am

    Zucchini is my fav summer veg. Loved the relish as I realized I hadn’t seen burger relish in a store in quite a while. The smaller zucchini also make great pickles. I did dill as slices and spears. Hard water helps for crisp pickles. (reallly good as fried pickles too) thanks for the nostalgia factor, as a teen worked at drive in where we mixed bgr relish with mayo. Go Pats Drive in!! (sorry long gone via dozer)

  • Anastasia Papapetros Jun 7, 2020, 1:56 am

    Just wondering if this recipe would work with monk fruit sweetener or erythritol sweetener. Looks sooo delicious

    • Kris Bordessa Jun 21, 2020, 3:46 pm

      I don’t suggest making changes to canning recipes as it can alter the pH. You could certainly do it for fresh consumption, though.

  • Michele Jun 17, 2020, 2:45 am

    Can this be made with less sugar?

    • Kris Bordessa Jun 21, 2020, 3:38 pm

      I don’t suggest making changes to canning recipes, as it can alter the pH.

  • Wanda Jun 17, 2020, 11:01 am

    Could you tell me how many pints of relish this recipe makes please. My kitchen space is very small and before I start any new recipes I like to know how much of everything I should get ready. It just makes things so much easier as I only have about 2 feet of counter space. I would like to can some to give away but I don’t want to set it all up 3 or 4 times if it only makes a couple of pints. Also can the recipe be doubled? thank you in advance

    • Kris Bordessa Jun 21, 2020, 3:30 pm

      About 3 pints, and yes, it can be doubled!

  • Carol B Jun 21, 2020, 4:24 am

    Hello, Kris. I’m going to be making this relish today. I wonder why you say to store the shelf stable version without rings? I’m going to be shipping a couple of the jars to family, and will need to put the rings on those jars.

    • Kris Bordessa Jun 21, 2020, 2:33 pm

      Yes, definitely ship them with rings. If you keep the rings on, it’s harder to discern if the seal has been compromised.

  • Diane Camp Jul 1, 2020, 8:15 am

    Can I mix yellow squash with the zucchini?

    • Kris Bordessa Jul 1, 2020, 8:18 am

      Yes.

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