Best Zucchini Relish Recipe

Turn your garden harvest into the best sweet and tangy homemade zucchini relish! Easy step-by-step canning recipe for burgers and dogs.

Ingredients:

• 2 large zucchinis
• 4 large sweet onions, peeled
• ¼ cup salt
• 3 cups white sugar
• ½ cup all-purpose flour
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon celery seed
• 3 cups distilled white vinegar
• 1 cup water
• 1 tablespoon garlic powder

Instructions:

Cut the ends off the zucchini and take out the seeds, then grate the zucchini and onions into a large bowl. Stir salt into the vegetables and cover tightly with plastic wrap for 8 hours, or overnight. The next day, squeeze as much liquid as possible from the zucchini mixture and set aside. In a large pot, heat flour, vinegar, water, sugar, turmeric, garlic powder, celery seed, and ginger. Stir until smooth. Add the zucchini mixture and bring to a boil. Continue boiling until the relish has thickened (about 15 mins). Remove from heat and ladle into sanitized canning jars. Cover with boiled lids (this makes the rubber soft so they seal better) and screw on rings. Bake jars at 225 for 45 mins.

Note: This is not an approved FDA canning method, but it is one that we’ve been using in our family for years with better success than water bath canning.

Best Zucchini Relish Recipe

Print Recipe

Turn your garden harvest into the best sweet and tangy homemade zucchini relish! Easy step-by-step canning recipe for burgers and dogs.

Ingredients

• 2 large zucchinis
• 4 large sweet onions peeled
• ¼ cup salt
• 3 cups white sugar
• ½ cup all-purpose flour
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon celery seed
• 3 cups distilled white vinegar
• 1 cup water
• 1 tablespoon garlic powder

Instructions

• Cut the ends off the zucchini and remove the seeds.
• Grate the zucchini and onions into a large bowl.
• Stir the salt into the vegetables. Cover the bowl tightly with plastic wrap and let sit for 8 hours or overnight.
• The next day, squeeze as much liquid as possible from the zucchini mixture. Set aside.
• In a large pot, combine the flour, vinegar, water, sugar, turmeric, garlic powder, celery seed, and ginger.
• Heat the mixture, stirring until smooth.
• Add the drained zucchini mixture and bring to a boil.
• Continue boiling until the relish has thickened, about 15 minutes.
• Remove from the heat and ladle the hot relish into sanitized canning jars.
• For shelf-stable storage, process the relish using a tested canning method appropriate for this recipe.

Notes

This is not an approved FDA canning method, but it is one that we’ve been using in our family for years with better success than water bath canning.