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Homemade Shredded Zucchini Relish Recipe Perfect for Canning at Home

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A bright, tangy, and crunchy shredded zucchini relish perfect for canning and preserving summer flavors. This easy recipe uses simple ingredients and is ideal for busy days and potlucks.

Ingredients

Scale
  • 6 medium zucchinis, shredded (about 6 cups)
  • 2 medium yellow onions, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 2 cups white vinegar (5% acidity)
  • 1 ½ cups granulated sugar
  • 1 tablespoon salt (canning or kosher salt without additives)
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Wash zucchinis thoroughly and shred using a box grater or food processor with shredding disc to yield about 6 cups.
  2. Finely chop onions, green bell pepper, and red bell pepper. Combine all chopped vegetables in a large mixing bowl.
  3. In a small bowl, mix mustard seeds, celery seeds, ground turmeric, salt, and crushed red pepper flakes if using.
  4. Add the dry spice mixture to the shredded vegetables and stir well to distribute evenly.
  5. In a large pot or preserving kettle, combine white vinegar and granulated sugar. Heat over medium heat, stirring occasionally until sugar dissolves. Do not boil yet.
  6. Add the vegetable mixture to the pot. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
  7. Reduce heat and simmer gently for 10–15 minutes until vegetables soften slightly but remain crunchy.
  8. Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep jars hot until ready to fill.
  9. Using a canning funnel, ladle hot relish into hot jars, leaving ½ inch headspace. Wipe rims clean.
  10. Place sterilized lids on jars and screw on rings fingertip tight.
  11. Process jars in a water bath canner with boiling water covering jars by at least 1 inch for 15 minutes (adjust for altitude if needed).
  12. Remove jars with jar lifter and place on towel or rack to cool undisturbed for 12–24 hours.
  13. Check seals by pressing center of lids; no flex indicates a good seal.

Notes

Use 5% acidity white vinegar for safe preservation. Stir frequently while simmering to prevent burning and maintain crunch. Sterilize jars properly to avoid spoilage. Adjust sugar and pepper flakes cautiously for sweetness and heat. If a jar doesn’t seal, refrigerate and use within 2 weeks. The relish flavors deepen after a couple of weeks stored sealed.

Nutrition

Keywords: zucchini relish, shredded zucchini relish, homemade relish, canning recipe, summer zucchini, tangy relish, sweet relish, crunchy relish, water bath canning, gluten-free relish, vegan relish

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