Homemade Sweet Zucchini Relish Recipe

This homemade sweet zucchini relish is a perfect condiment to accompany any summer meal. Made with fresh zucchini, onions, bell peppers, and a combination of sweet and tangy spices, this relish is bursting with flavor. It's incredibly easy to make and can be enjoyed on hot dogs, sandwiches, burgers, or as a topping for grilled meats. Prepare a batch of this relish during zucchini season and enjoy the taste of summer all year long.

Ingredients

• 8 cups grated zucchini
• 4 cups chopped onions
• 2 cups chopped bell peppers (red and green)
• 1/4 cup pickling salt
• 3 cups granulated sugar
• 2 1/2 cups apple cider vinegar
• 2 teaspoons mustard seeds
• 1 1/2 teaspoons celery seeds
• 1 teaspoon turmeric
• 1/2 teaspoon ground cloves

Directions

1. In a large bowl, combine the grated zucchini, chopped onions, and bell peppers. Sprinkle the pickling salt over the vegetables and mix well. Let it sit for 2 hours.
2. After 2 hours, drain the vegetables well and rinse them under cold water to remove excess salt. Squeeze out any excess moisture using a clean kitchen towel.
3. In a large pot, combine the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
4. Add the drained vegetables to the pot and bring the mixture to a simmer. Cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
5. While the relish is cooking, prepare canning jars by sterilizing them in boiling water for 10 minutes. Remove the jars from the water and let them air dry.
6. Carefully ladle the hot relish into the sterilized jars, leaving 1/4-inch of headspace. Wipe the rims of the jars clean and place the lids on top. Tighten the bands until they are just finger-tight.
7. Process the jars in a boiling water canner for 15 minutes to ensure proper preservation. Remove the jars from the canner and let them cool on a towel-lined countertop. Store in a cool, dark place for up to a year.
8. Once opened, refrigerate the relish and use it within a month.

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