Menu
Sweet Zucchini Relish Sweet Zucchini Relish
Spicy Zucchini Soup Spicy Zucchini Soup
Spicy Olive Relish Spicy Olive Relish
Spicy Zucchini Quesadillas Spicy Zucchini Quesadillas
Peppered Squash Relish Peppered Squash Relish
Sweet and Sour Zucchini Pickles Sweet and Sour Zucchini Pickles
Zucchini Slaw Zucchini Slaw
Zucchini in Sour Cream Sauce Zucchini in Sour Cream Sauce
Zucchini in Dill Cream Sauce Zucchini in Dill Cream Sauce
Zucchini Pickles Zucchini Pickles
Spicy Beet Relish Spicy Beet Relish
Red Pepper Onion Relish Red Pepper Onion Relish
Savory Zucchini Bread Pudding Savory Zucchini Bread Pudding
Apple & Sweet Pepper Relish Apple & Sweet Pepper Relish
Cheesy Zucchini Saute Cheesy Zucchini Saute
Tomatillo Relish Tomatillo Relish
Corn Relish Salad Corn Relish Salad
Autumn Pepper Relish Autumn Pepper Relish
Pickled Pepper Relish Pickled Pepper Relish
Zucchini Chutney Zucchini Chutney

Spicy Zucchini Relish

1 review
Test Kitchen Approved
Total Time

prep: 35 min. + marinating Cook: 40 min. + chilling

Makes

3 cups

Updated: Sep. 22, 2022
I can’t seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.—Amy Martin, Bellefontaine, Ohio
Spicy Zucchini Relish
Spicy Zucchini Relish Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 5 cups shredded zucchini
  • 1 cup grated onion
  • 4-1/2 teaspoons salt
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons ground turmeric
  • 1 teaspoon celery seed
  • 3/4 teaspoon pepper
  • 3/4 cup white vinegar
  • 1/2 cup finely chopped sweet red pepper
  • 4-1/2 teaspoons chopped seeded jalapeno pepper
  • 1-1/4 teaspoons chopped seeded habanero pepper

Directions

  1. In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
  2. In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts

1 tablespoon: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 223mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.