Easy Canned Zucchini Relish

| 9/17/2014 12:11:00 PM

Erin SheehanCanning condiments is a hobby, not a money-saving enterprise, to be sure. That said, there’s nothing quite like the sound of your jars sealing up as you pull a batch out of the waterbath. It’s music to the ears for canners! This photographs shows the zucchini and cucumber relishes I canned last week.


Most of us who have any kind of vegetable garden grow zucchini. And even if you only have one or two plants you probably have too much zucchini to eat. We make zucchini casserole, muffins, bread, milk (yes, zucchini milk!), and we eat it fried up with olive oil and fresh garlic. But there’s inevitably still extra zucchini lying around come August.


Although most commercial relish is made with cucumbers, zucchini relish is just as good. It has a similar flavor to cucumber relish and you may even find that you prefer it. My co-worker likes it so much she claims to eat it right from the jar! We made this relish using the freshest onions, peppers and zucchini picked from our garden and immediately chopped up. Delicious!

If you have even a couple extra zucchinis and are anxious to have a new canning adventure, this recipe is for you. I got it from my mom who has been making it for years.