This Sweet Zucchini Relish is easy to make with grated zucchini and onions and can in the summer months! Delicious served many ways!

a pint size jar of zucchini relish

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Friends, if you don’t have a garden, shop the farmer’s market or farm stand for local zucchini, for this fantastic Sweet Zucchini Relish recipe!

Gather your recipe, the ingredients, and a friend or 2 to can with, and ENJOY! This recipe brings back years of memories of canning batch after batch, with our garden zucchini. My friend, Cindy, shared this recipe with me over 12 years ago!

Sweet Zucchini Relish

For years I’ve canned this in the summertime, sometimes in 1/2 pint jars, sometimes in pint jars, and it makes a delicious gift.

I use my food processor to grate the onions and zucchini {easy}, and the rest is very simple.

It’s not spicy–it’s very sweet. And it’s delicious on tuna sandwiches, in tuna salads, or when making a tuna dip.

It’s also great served with goat cheese or cream cheese, as an appetizer!

close up zucchini relish with pimento

Ingredients for zucchini relish

All you need are these ingredients:

  • Zucchini (about 10 medium)
  • Onions
  • Salt and pepper
  • Yellow or orange bell peppers
  • Pimientos
  • Apple cider vinegar
  • Sugar
  • Ground nutmeg, ground turmeric, dry mustard
  • Cornstarch
  • Canning jars

How to serve Zucchini Relish

Here are a few ways we love to enjoy zucchini relish:

  • Sandwiches (amazin on tuna!)
  • Burgers
  • Over cream cheese on an appetizer plate with crackers

Make one person happy

I found this quote the other day and it made me smile:

Make one person happy each day ...

Sweet Zucchini Relish

Do you love this as much as I do? What a great thought.

Oh, and most people like homemade gifts, so this makes the perfect hostess gift.

Be prepared to savor each jar! :)

Sweet Zucchini Relish

More recipes to try:

Sweet Smokey Zucchini Salsa Recipe

Quick Pickled Red Onions

Canning Peaches with a Friend

Oh, and what makes the relish so yellow?

It’s turmeric!

We love the spicy and sweet flavors of this relish so much, I think you will, too!

a pint size jar of zucchini relish
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Get the Recipe:

Sweet Zucchini Relish

In the summer I double and triple this recipe. To grate the zucchini and onions, I use my KitchenAid food processor with the grater attachment. Makes about 4-5 (16 oz) pints. I also like to use 1/2 pint jars to give as gifts. Water bath canning required.
Prep Time: 30 minutes
Cook Time: 45 minutes
sit overnight: 12 hours
Total Time: 13 hours 15 minutes
Yield: 8 pints
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  • 10 zucchini, grated (about 10 medium)
  • 4 cups onions, grated (about 3 medium)
  • 5 Tbsp salt
  • 2 large yellow or orange bell peppers, seeded and chopped
  • 2 small jars pimientos
  • 2 1/2 cups apple cider vinegar
  • 4 cups sugar
  • 1 Tbsp ground nutmeg
  • 1 Tbsp ground turmeric
  • 1 Tbsp dry mustard
  • 1 Tbsp cornstarch
  • 1/2 tsp. black pepper
  • 5-6 pint canning jars


  • Combine the zucchini, onions and salt; let stand overnight (cover and let stand in a cool place (70 to 75°F) for at least 12 hours).
  • The next day, using a colander placed over a sink, drain the zucchini mixture (squeezing out all water). Rinse and drain again.
  • To make the brine, in a large pot over medium heat, dissolve the sugar into the vinegar and spices; stir until mixed together.
  • Add in the zucchini, chopped peppers and pimientos, to the brine and stir. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a thick commercial relish, about 30 minutes.
  • Prepare boiling water canner. Prepare jars and lids (I jar the relish in hot jars that have been run through the dishwasher).
  • Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Put the lid on jar. Apply band until fit and fingertip-tight.
  • Process the jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours, by pressing on the center (it should not flex when pushed down).
  • Enjoy, or give away as a lovely gift!


Reposted from APRIL 2015
Cuisine: American
Course: condiment
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

close up yellowish zucchini relish in a jar