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.
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.
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My favorite recipe for preserving the zucchini harvest? This zucchini relish recipe.
Homemade zucchini relish recipe, with nostalgia
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.
★ Did you make this zucchini relish recipe? Don’t forget to give it a star rating below! ★
Zucchini Relish Recipe
- 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.
- Combine zucchini, onion, peppers, and salt in a large bowl, stirring well. Chill overnight. Place in a colander to drain; rinse thoroughly and drain again. Transfer to a large stock pot and add remaining ingredients; 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.
- 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. 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. (Click through for a complete tutorial on water bath canning if you’ve never done it before.)
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