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Sister Jo's Zucchini Relish

Jul 18, 2019 · 57 Comments

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Zucchini relish is the perfect canning recipe to use up Monster Zucchini!

This recipe for Zucchini Relish is the perfect way to use up extra zucchini. Zucchini are without a doubt the most prolific vegetable in the garden. Think about it!  The vegetable everybody wants to give you from their garden is ZUCCHINI SQUASH.  And they almost never give you the nice small ones that are perfect for slicing and sautéing. Instead they give you bags of monster squash that are the size of a Louisville Slugger. This zucchini relish recipe uses those huge "monsters" perfectly. In fact, we like this relish so much I actually ask gardening friends for zucchini! You will too once you have a taste of this delicious condiment.

This monster zucchini hiding under the leaves in your garden will make the best relish you have ever tasted using our relish recipe!

What do you use zucchini relish for?

You use zucchini relish for anything you would use pickle relish for'

  • As a condiment to use on hot dogs, hamburgers, sandwiches, and sausage.
  • Use it as an ingredient in Thousand Island Dressing.
  • Add to mayonnaise to make a tartar sauce for fish and chips.
  • Add it to potato salad, macaroni salad, chicken salad, or tuna salad.
  • Add as a garnish for deviled eggs..
Hot dog in a bun with mustard and zucchini relish and chopped onion on white plate and red checked table cloth this …

How long does homemade zucchini relish last?

If properly processed using the water bath canning method, it should last at least two years stored at room temperature. You can also make this as a refrigerator zucchini relish, which just means that you don't use the water bath canning procedure. Be sure you use clean jars and it will keep in your refrigerator for a month or two.

A jar of homemade zucchini relish cooling after being processed by the water bath canning method.

When life hands you monster zucchini, make zucchini relish!

Thank God for this relish recipe. It's that time of the year when the garden is bursting with zucchini, and the family is so sick of eating it that they turn "zucchini green" when they hear the word.  Then you discover the "monster" squash that are the size of a baseball bat hidden under the leaves in your garden. What to do? When life hands you monster zucchini, make relish!! For relish you want lots of flesh and not the seeds so the big guys are perfect. Our pastor's wife, Jo, makes the yummiest zucchini relish (she always gives Bill a few jars at Christmas and he hoards them like gold) and she shared her zucchini canning recipe with me. It is easy to make and so good! Try it.....you will love it!

A canning jar filled with Sister Jo's Zucchini relish.
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Sister Jo's Zucchini Relish- a recipe to use large zucchini

A jar of homemade zucchini relish cooling after being processed by the water bath canning method.
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This zucchini recipe uses up all of the bumper crop of zucchini from your garden and the garden of all well-meaning friends!

  • Author: The Wilderness Wife
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5 ½ pints 1x
  • Category: Condiment
  • Cuisine: American

Ingredients

Scale
  • 12 cups finely chopped zucchini
  • 4 cups finely chopped onion
  • 1 finely chopped large green bell pepper
  • 1 finely chopped large red bell pepper
  • 4 tbsp. of pickling/canning salt
  • 3 cups white vinegar (5% acidity)
  • 5 cups sugar
  • 1 4.5oz. can of chopped green chili peppers
  • 4 teaspoons celery seed
  • 2 tbsp. mustard seed
  • 1 tbsp. turmeric
  • 1 tbsp. corn starch
  • 1 tsp. coarse ground black pepper
  • ½ tsp. nutmeg

Instructions

    1. Finely chop enough zucchini to make 12 cups.
    2. Finely chop 4 cups of yellow onions.
    3. Finely chop 1 red pepper and 1 green pepper.

Combine the vegetables and sprinkle with the pickling/canning salt. Stir well & and let set overnight in the refrigerator.

    1. Combine the vegetables and sprinkle with the pickling/canning salt. Stir well & and let set overnight in the refrigerator.
    2. The next morning rinse well in cold water in a colander and drain. Squeeze excess liquid from them. I use a clean kitchen towel to do this.
    3. In a large pot, mix vinegar, sugar, green chili peppers, celery seed. mustard seed, turmeric, cornstarch, black pepper, and nutmeg.

Next morning rinse well in cold water in a colander and drain. Squeeze excess liquid from them.

  1. Bring the mixture to a boil and boil 2-3 minutes to create a syrup.
  2. Add the chopped vegetables and simmer for 15 -20 minutes.
  3. Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½” headspace. Process in a water bath for 10 minutes.
  4. Remove jars from water bath and allow to cool undisturbed for 12 to 24 hours. Then wipe jars and lids clean with a damp cloth and store in a cool dark place for up to 12 months. (You will likely hear the jars pop when they seal shortly after removal from water bath. The next day test the seals by pushing on top. There should be no movement of the lid. Also gentle pressure from your fingertips on edges of lid should reveal that it is securely suctioned onto the jar.)
  5. Note: The relish tastes good from the start, but allowing it to set for 6 weeks will deepen the flavor, which is often the case with pickled items.

Did you make this recipe?

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More Zucchini Recipes from The Wilderness Wife

Best Zucchini Fritters with Dill and Chive Sour Cream Sauce Recipe

Slow Cooker Zucchini Italiano Casserole Recipe – A great Vegetable Side Dish

Bread & Butter Zucchini Pickles

It’s Zucchini Time! 4 Great Zucchini Recipes!

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You can’t beat Pickled Beets…another day of canning!

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Reader Interactions

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  1. Melanie says

    August 08, 2020 at 8:11 am

    My mom and I have made this recipe for the last 6 years. It’s so delicious!! We have shared this recipe with so many friends and family. Thank you!!!

    Reply
    • Sheryl Thompson says

      March 27, 2021 at 3:06 pm

      Thanks for stopping by and sharing your success! This relish is addicting!

      Reply
  2. Jo says

    July 24, 2018 at 9:19 am

    Hi There!
    I've made this recipe every summer for the past 3 years and we are addicted!!! Unfortunately I'm having trouble finding the recipe on your page and I'm starting to panic!!! Has it been removed? please help! 🙂

    Reply
    • Sheryl Thompson says

      July 28, 2018 at 3:18 pm

      We were having problems with an update on what is called a "Wordpress plug in update" on the site that removed the recipe! Yikes! It is one of the most popular recipes on the site. It is now back in all its zucchini glory. And yes I completely understand your addiction! Happy canning!

      Reply
  3. Sarah says

    July 20, 2018 at 7:25 pm

    Can you please post the recipe again?

    Reply
    • Sheryl Thompson says

      July 28, 2018 at 3:19 pm

      We were having problems with an update on what is called a “WordPress plug in update” on the site that removed the recipe! Yikes! It is one of the most popular recipes on the site. It is now back in all its zucchini glory.

      Reply
  4. Angela says

    July 22, 2016 at 8:06 pm

    I've made zucchini relish before and I'm out now. *Gasp!* I went in search of the recipe and this sounds like the closest to what I made. I absolutely loved zucchini relish. I mix it in with my tuna fish almost every day, eat on burgers, hot dogs, oh and on scrambled eggs too!
    My question here is, I'm wondering if anyone has made this with less sugar? I used half splendid and half sugar with mine, but I'd like even less sweetness.
    Thank you for this, and il going to pin it and try with a little less sugar modification.
    Angela

    Reply
  5. Jess says

    July 20, 2016 at 3:26 pm

    What a delicious sounding recipe! YUM!

    I’d love for you to share this with my Facebook Group for recipes, crafts, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  6. Lisa @ Fun Money Mom says

    September 09, 2015 at 10:49 pm

    I use relish all the time and really want to try some zucchini relish now...it looks delicious! Thanks so much for sharing at Share The Wealth Sunday!
    xoxo
    Lisa

    Reply
  7. Theresa @DearCreatives says

    July 24, 2015 at 2:19 pm

    Pinning this to my canning board. Hope you drop by to share the recipe at the party! Love to have you.

    Reply
  8. KLW Rose says

    July 24, 2015 at 10:23 am

    I honestly wouldn't have thought of making zucchini relish. It's a shame my zucchini plants failed this year (they were devoured by slugs). I'll have to save the recipe for next year. Thank you.

    Reply
  9. Linda Edwards says

    July 17, 2015 at 1:39 pm

    Made three recipes of Squash Relish today and it is delicious! I will be making this every summer. Thank you.

    Reply
  10. Lesi says

    June 29, 2015 at 12:53 pm

    This recipe sounds wonderful. I have never made relish. Suggestions on what to use it on? Hamburgers, hot dogs?

    Reply
    • Sheryl T says

      June 29, 2015 at 1:18 pm

      It goes on anything that you would use relish on - hot dogs, burgers, roast beef sandwiches, etc. It has a little sip to hit with the inclusion of the hot chilies but not enough to be overwhelming. It's very good and a great way to use up the overabundance of zucchini we get in our garden every year.

      Reply
  11. Kathy Penney @ Sparkles And A Stove says

    August 26, 2013 at 8:55 pm

    I have been wanting to try canning! My grandmother used to do it with every harvest. Great way to use zukes! Thanks for sharing at All Things Pretty.

    Reply
  12. Vicki @ Grams Made It says

    August 23, 2013 at 4:49 pm

    Our zucchini season is long over in South Texas, but this relish looks delicious.

    Reply
    • Sheryl T says

      August 24, 2013 at 10:06 am

      It's a great way to use up all those zucchini that everyone seems to have in their garden. Zukes have to be the most prolific veggie on the planet.

      Reply
  13. Nicole says

    August 22, 2013 at 11:58 am

    I grew up eating zucchini relish! My mom used to can it all the time after finding bags of them in our car from church members' gardens. 🙂

    Reply
  14. Linda says

    August 20, 2013 at 8:51 am

    I recently made zucchini relish, recipe I used was a little different-http://bestoflongislandandcentralflorida.blogspot.com/search?q=zucchini+relish

    Next time I get extra zucchini I'm going to try your recipe. I'll link it back to you when I make it.

    Thanks for sharing the recipe. Pinned it.

    Linda

    Reply
  15. Julie Corbisiero says

    August 19, 2013 at 8:39 pm

    I love zucchini's and this looks so good. I saw it on Kathe with an e.
    Julie from julieslifestyle.blogspot.com

    Reply
  16. Miz Helen says

    August 31, 2012 at 6:27 pm

    Sheryl,
    What a great recipe to try with all the Zucchini that we are getting from our garden right now. Hope you have a fabulous holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Sheryl T says

      August 31, 2012 at 9:21 pm

      It is a way to use up the big zukes in particular!

      Reply
  17. Jann Olson says

    August 28, 2012 at 12:16 am

    I just found one of those giant zucchini's hidden under a leave today. I am going to try this. I madke a cucumber sweet relish, but this would be fun to ry also. Thanks for sharing with Share Your Cup.
    Hugs,
    Jann

    Reply
    • Sheryl T says

      August 28, 2012 at 8:01 am

      I think you'll enjoy it and its a great way to use up those huge zucchini!

      Reply
  18. Coleen's Recipes says

    August 27, 2012 at 8:25 pm

    I just made a very similar zucchini relish, but I love the idea of adding the green chili's...I'll have to try that next time.

    Reply
    • Sheryl T says

      August 28, 2012 at 8:14 am

      The chilis add just enough "zip" to it but not too hot! Just very tasty!

      Reply
  19. Mary@Back to the Basics! says

    August 27, 2012 at 3:33 pm

    YUM! I canned jalapenos and garlic this weekend. Looking forward to another busy week!

    Reply
    • Sheryl T says

      August 27, 2012 at 3:51 pm

      It's that time of the year........ love the harvest but a lot of work!!!! It is so satisfying looking at all those canned goods lined up on the shelves!

      Reply
  20. Susie Earning-My-Cape says

    August 24, 2012 at 8:22 pm

    I never would have thought to make a zucchini relish! I am loving this!
    Thanks for sharing with my Super Link Party! 🙂

    Reply
    • Sheryl T says

      August 25, 2012 at 7:57 am

      It is a very tasty relish and such a great way to use up zucchini!

      Reply
  21. Honey says

    August 17, 2012 at 12:41 pm

    This looks wonderful! I'm sure zucchinis that are the size of a baseball bat are quite a sight!

    Thank you for sharing your recipe at Potpourri Friday! Hoping you will make it a regular party stop!

    Reply
    • Sheryl T says

      August 17, 2012 at 1:13 pm

      Oh yes, I will be a regular visitor. I have spent the morning following links and just love the whole atmosphere. 2805 is not only informative but a very creative blog filled with great ideas and wonderful eye candy.

      Reply
  22. Jen says

    August 15, 2012 at 8:04 pm

    It sounds similar to the squash relish recipe I made not long ago. It will taste oh so good in the middle of winter! Enjoy!

    Reply
    • Sheryl T says

      August 15, 2012 at 8:17 pm

      My hubby, Bill, looovvvess relish and this recipr is his favorite!

      Reply
  23. K @ Claiming Our Space says

    August 14, 2012 at 1:36 pm

    Oh my this is timely! We keep getting these huge zuchinnis in our CSA basket. I would love it if you would share this on Tout It Tuesday. http://www.claimingourspace.com/2012/08/tout-it-tuesday-19.html

    Reply
    • Sheryl T says

      August 14, 2012 at 5:43 pm

      Those big zukes are always a challenge. I have a couple of other recipes that the big ones are good for. I will have to post those soon! I'm off to share it on your Hop!

      Reply
      • K @ Claiming Our Space says

        August 20, 2012 at 9:23 pm

        Thanks so much for sharing on Tout It Tuesday. Hope to see you tomorrow.

      • Sheryl T says

        August 20, 2012 at 9:57 pm

        Oh, I wouldn't miss it for anything! Really enjoyed it when I discovered it last week! Thanks for letting me know about it!

  24. Sarah Averett says

    August 13, 2012 at 4:47 pm

    This looks so yummy! I love some good relish. And it's even better that it's homemade!! Thanks for sharing 🙂 New Linky follower. Yay for being blog friends!

    Reply
    • Sheryl T says

      August 13, 2012 at 8:07 pm

      It is yummy and it helps use up all the zucchini that gardening friends give you!

      Reply
  25. KarenLynn@Lil'SuburbanHomestead says

    August 11, 2012 at 3:58 pm

    Sheryl this recipe looks so good! I have never had zucchini relish...next year I am going to grow a bunch because I have craved it all summer long! Thanks so much for linking up to "The Ole' Saturday Homesteading Trading Post"....love your blog!

    Reply
    • Sheryl T says

      August 11, 2012 at 5:58 pm

      It is the yummiest! And a great way to use up the large zucchini!

      Reply
  26. Nancy says

    August 11, 2012 at 5:29 am

    Oh, where was this recipe when I had zucchini given to me by our friend? Lol. Looks delicious! Thanks so much for sharing at Rural Thursdays, Sheryl. xo

    Reply
    • Sheryl T says

      August 11, 2012 at 9:34 am

      I know! Every friend that has a garden always shows up in your kitchen with a shopping bag with 2 cucumbers, a tomato, and a gazillion zucchini the size of baseball bats!

      Reply
  27. Lisa Sall says

    August 10, 2012 at 4:48 pm

    Hi Sheryl, so happy you shared this recipe with us at Farm Fresh Friday! It sounds really good, and what a great way to use up all that crazy zucchini!!
    Have a great weekend, canning I would guess!!

    Reply
    • Sheryl T says

      August 10, 2012 at 7:22 pm

      Canning, canning, canning, but this winter it will be like opening a jar of "summer" when we start using it, especially the canned tomatoes. There's just something very warming about them on a cold winter day!

      Reply
  28. Judith says

    August 08, 2012 at 10:39 am

    That looks soooooooooo delicious!! Send some my way, YUM!! I followed your link from Far Above Rubies as you were next to me 🙂

    Reply
    • Sheryl T says

      August 08, 2012 at 2:22 pm

      Just get busy and make some! Even if you didn't grow any zucchini this year, it seems people are always giving it away. It has to be the most prolific plant on earth!LOL The relish has a nice "zip" to it but not too much! Stop by again!

      Reply
  29. April S. says

    August 08, 2012 at 10:33 am

    Looks great! Found you through the blog hop at Frugal Living and More

    Reply
  30. Maggie Showman says

    August 07, 2012 at 7:19 am

    I have a very similar recipe except mine does not have the chili peppers in it. I put my zucchini, onions, and peppers through the grinder instead of chopping everything. We really enjoy this relish!!

    Reply
    • Sheryl T says

      August 07, 2012 at 10:14 am

      The chilis add a little zip and my hubby, Bill, likes that. The grinder is a good idea. I do my "chopping" in the Cuisinart food processor if I'm doing a big batch - a few pulses and its about the size I like.

      Reply
  31. Kimberly says

    August 06, 2012 at 2:35 pm

    Hi Sheryl,
    I just found your blog through budgethomemaking and became your newest follower. Your zucchini relish looks really good. I will have to try making some when we have an abundance of zucchini. Thanks for the recipe.
    Kimberly

    Reply
    • Sheryl T says

      August 06, 2012 at 6:34 pm

      Thanks for stopping by and you'll love the relish! It's absolutely yummy and a great way to use up all those zucchini. They have to be one of the most prolific plants God put on this earth!

      Reply

Trackbacks

  1. 4 Great Zucchini Recipes - The Wilderness Wife says:
    June 10, 2016 at 10:04 AM

    […] how much zucchini can you serve up in a 2-3 month period without the family threatening mutiny.  “Sister Jo’s Zucchini Relish” is absolutely yummy and a great way to use up all those  baseball bat sized zucchini that you have […]

    Reply
  2. Bloggers Brags Pinterest Party + 10 Featured Zucchini Recipes #pinterest #linky - Creative K Kids says:
    October 8, 2014 at 3:58 PM

    […] Sister Jo’s Zucchini Relish by The Wilderness Wife […]

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    September 1, 2014 at 11:57 PM

    […] Zucchini Relish […]

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  4. Top 10 Favorites from the In and Out of the Kitchen Link Party 30 - Feeding Big says:
    October 24, 2013 at 10:48 PM

    [...] Wilderness Wife brought over this great recipe for Sister Jo’s Zucchini Relish [...]

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