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Home / Relish / Zippy Zucchini Relish

Zippy Zucchini Relish

Filed Under: Relish, Seasonal Fall Tagged With: Courgettes, Summer Squash, Zucchini

This home-canned zucchini relish makes for a great hot dog, burger or sausage-on-a-bun relish with just enough zip to give some interest.

You can make this at any time of year using zucchini (aka courgette) fresh from the market; in fact, it’s nice to have some ready to go for the summer.

This is a tested recipe from Bernardin. It also appears in Linda Ziedrich and Canadian Living in very similar versions.

This recipe makes a lot; you may wish to cut it in half.

Contents hide
  • 1 The recipe
  • 2 Zippy Zucchini Relish
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar and Salt Free Version

The recipe

If you wish to adjust batch size, do the math first on paper.

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Either water-bath or steam canning

Yield: 6 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes for quarter-litre (½ US pint); 15 minutes for half-litre (US pint)

Print

Zippy Zucchini Relish

Yield: 6 x half-litre (US pint) jars
Course Condiments
Cuisine American
Keyword Relish, Zucchini
Prep Time 1 hour hour
Cook Time 1 hour hour
Total Time 2 hours hours
Servings 6 x half-litre (US pint) jars
Calories 31kcal
Metric - US Customary

Ingredients

  • 2 kg zucchini (grated. 12 cups / 4.5 lbs)
  • 600 g onion (chopped. 4 cups. Measurements done after peeling, chopping. About 4 to 5 medium-large onions)
  • 300 g red bell pepper (chopped. 2 cups. Measurements done after seeding, chopping. 2 large)
  • 150 g green bell pepper (chopped. 1 cup. Measurements done after seeding, chopping. 1 large)
  • 1 hot pepper (chopped. Large, with seeds)
  • 125 g pickling salt (⅓ cup / 4 oz)
  • 1 tablespoon nutmeg (ground)
  • 1 tablespoon turmeric
  • 1 stick cinnamon (10 cm / 4 inch. Optional)
  • 500 g sugar (white. 2 ½ cups / 1 ¼ lbs) OR 3 teaspoons liquid stevia
  • 625 ml white vinegar (5% acidity or higher. 2 ½ cups / 20 oz)
  • 4 tablespoons prepared horseradish
Metric - US Customary

Instructions

  • Put prepped veg in a large bowl. Sprinkle with salt OR salt sub, toss gently.
  • Let stand 12 hours in fridge, then drain.
  • Put veg in a large pot about 8 litres (8 US quarts) in size.
  • Add all the remaining ingredients except the ginger.
  • Stir well, bring to a boil, then lower to a simmer for 50 minutes or until thickened.
  • Discard the cinnamon stick and stir in the ginger.
  • Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
  • Leave 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process 10 minutes for quarter-litre (½ US pint); 15 minutes for half-litre (US pint). Increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 2g | Calories: 31kcal | Carbohydrates: 7.4g | Protein: 0.4g | Fat: 0.1g | Sodium: 487mg | Fiber: 0.5g | Sugar: 6.3g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • Instead of the horseradish, you can use tablespoons fresh-grated ginger root (or from a tube), or ½ teaspoon ground ginger. Or ½ to 1 teaspoon dried chile flake.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 2 ½ teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia .
  • You don’t want to took this too thick: don’t try to boil all the liquid out of it because it will thicken a bit when cool.
  • The centres of large zucchini can be seedy and spongy. Cut that out before using.
  • If large pieces of skin from large zucchini get caught in the grater, pull those out and discard as they will likely be tough. Small slivers of the skin will be fine, though.

Recipe source

Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 78. (Provides processing times for both jar sizes.)

Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2009. Page 314.

Bernardin uses horseradish for zip, but we feel that heated horseradish loses most of its flavour because the flavour compounds are heat volatile: for zip, Linda Ziedrich uses instead fresh ginger and cinnamon. We have given those as options.

Note: a Canadian Living version uses dried chile flake instead of the horseradish for the zip.

Modifications made:

  • Added options for ginger and cinnamon;

Nutrition information

Regular version

Per 2 tablespoons / 30 ml

  • 31 calories, 487 mg sodium
  • Weight Watchers PointsPlus®: 1 point

zippy-zucchini-nutrition-sugar-version

Sugar and Salt Free Version

Per 2 tablespoons / 30 ml

  • 10 calories, 3 mg sodium
  • Weight Watchers PointsPlus®:  2 to 4 tablespoons: 0 points; 6 tablespoons: 1 point.

zippy-zucchini-nutrition-sugar-salt-free

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

Tagged With: Courgettes, Summer Squash, Zucchini

Filed Under: Relish, Seasonal Fall Tagged With: Courgettes, Summer Squash, Zucchini

Reader Interactions

Comments

  1. Hjkahvedjian

    August 01, 2020 at 6:00 pm

    Made mine with diced zucchini and yellow squash and yellow vs red bell peppers to give it a yellow green Oregon duck look. Only added turmeric and nutmeg – no horseradish or ginger. Was really yummy. Love how this recipe is not too sweet! Thanks!

    Reply
  2. Elisa

    July 16, 2019 at 11:17 pm

    Can I leave the veggies in the brine for 24 hours? I would like to start prep the night before but can’t can it until after work.

    Reply
  3. Ann Merrigan

    November 18, 2018 at 1:47 am

    5 stars
    Can’t wait to try this recipe

    Reply
  4. JennyPenney

    August 11, 2018 at 7:12 pm

    I made this recipe and another the same day. This is by far much better. I love the horseradish andturmeric. It is less sweet and far superior in flavor

    Reply
  5. tamisha

    July 18, 2018 at 9:02 pm

    HI, Do you need to rinse the vegs with cold water after draining them?

    Reply
    • Healthy Canning

      September 11, 2019 at 8:00 pm

      It’s to get any excess salt off. That’s a taste issue. Salt is a very personal taste issue.

      Reply
    • Shay

      September 28, 2020 at 2:25 pm

      5 stars
      This recipe is amazing! I made two separate batches. One with sugar and one with stevia. They are both delishes! The horseradish is a game changer!

      Thank you for the recipe!

      Reply
  6. Lynn Stuart

    October 09, 2017 at 6:03 am

    How long should I process quarter litre jars? This information is missing from the recipe.

    Thank you for a quick reply. I have just prepped the veggies and they will need to be cooked and put in jars tomorrow.

    Thank you.

    Reply
    • Healthy Canning

      October 09, 2017 at 9:40 am

      Thanks for pointing that out; something in the coding was lopping that off. I’ve fixed it now. The processing time for this relish in that jar size is 10 minutes.

      Reply
    • Tanya Simenhoff

      August 04, 2020 at 3:37 pm

      I find this recipe cane out way to salty, so disappointed

      Reply
      • Healthy Canning

        September 24, 2020 at 2:52 am

        Everyone’s taste preference is different. Presumably the recipe creators indicated the salt level that they felt the majority of people would like. It would be fine to dial the salt back a bit. It’s there as a seasoning, not a safety control factor.

        Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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