Zucchini Relish Recipe
Zucchini Relish Recipe photo by Taste of Home

Zucchini Relish Recipe

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“Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch has produced to excess.” —Nancy Kreiser, Lebanon, Pennsylvania
TOTAL TIME: Prep: 20 min. + standing Cook: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 15 min. + chilling
MAKES: 16 servings


  • 4 cups diced zucchini
  • 1 large onion, thinly sliced
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 medium sweet red pepper, sliced
  • 2 tablespoons salt
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/2 teaspoon celery seed
  • Dash onion salt
  • Dash ground turmeric

Nutritional Facts

1/4 cup: 26 calories, trace fat (trace saturated fat), 0mg cholesterol, 279mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein


  1. In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
  2. In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.
Originally published as Zucchini Relish in Taste of Home June/July 2010, p77

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Reviewed Sep. 5, 2015

"This is a terrific side dish to accompany picnic foods of almost any variety.

Everyone loves it whenever I make it.
Great dish for hot summer days."

Reviewed Sep. 5, 2013

"I have already made two batches and getting ready to make the third. I made the following changes: coarsely grated the veggies, substituted small diced fire roasted red peppers for fresh red pepper also added 1/2 tsp mustard seed. Used onion powder instead of salt. I shared this with my family, they all love it, in fact my youngest granddaughter Sydney ate a bowlful."

Reviewed Jul. 25, 2011

"Thanks savanna2 for the suggestions. I think I might try it on some broiled fish or chicken also."

Reviewed Jul. 25, 2011


thank you Nancy for sharing.
The other response goes to tastdog1 on what to use the relish on. Sorry for the mix up, my computer went down and everything got scrambled."

Reviewed Jul. 25, 2011

"tastydog1, thank you for sharing this recipe with us. I have used yours on the side with potato salad, bratwurst, and italien sausage. It was delicious. Igrande99, yes there is a recipe in the Ball canning site, but slightly different and just a delicious as the one posted if you have an overload of zucchini and want to can it. We mostly use it on grilled Bratz or Sausage and i shred everything so it wont fall out of the bun. enjoy both"

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