Sweet Zucchini Relish

From Scratch Sweet Zucchini Relish - the perfect way to use up those huge late summer zucchinis!Hello!  Today I’m sharing this oldie, but goodie, Sweet Zucchini Relish, for 3 reasons:

1. The end of summer is near and I can feel it in the air and this relish is the closest thing I’ve found to putting summer in a jar.  

2.  Due to my crazy new work schedule, my cooking this past week has been entirely of fast, easy classics like Cornell Chicken, Garlic Kale, and Kale Salad.  My one attempt at something new, From Scratch Doritos (!), failed miserably.  Check out my Instagram and Facebook page to see the sad, sad, so-not-Dortios chips.  This attempt failed, but now I’m even more determined to make them! 

3. It’s the time of year that I remember my dad the most as it was his birthday Sept. 1st and the anniversary of when he passed is this weekend.  10 years later, every time I pull out a massive Zucchini from our garden, I think of him and know that if he were still tending his gardens, he’d be handing his zucchinis off to my mom to make this relish. 🙂 

So, if you have some huge zucchinis still coming out of your garden, or have been holding onto a few ’cause you just don’t know what to do with them, jar yourself up some of this Zucchini relish and enjoy it at a Labor Day BBQ this weekend!  From Scratch Sweet Zucchini Relish - the perfect way to use up those huge late summer zucchinis!Also give my husband’s Zucchini “Apple” Bars a try- they’re his favorite childhood Zucchini throw-back.

Happy Labor Day Weekend!      

Sweet Zucchini Relish
Save Summer in a Jar with this Sweet Relish
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Cook Time
30 min
Cook Time
30 min
  1. 5 cups of ground zucchini
  2. 2 cups of ground white onion
  3. 2 1/2 tablespoons of salt
  4. 1 cup + 2 tablespoons of white vinegar
  5. 2 1/4 cups of sugar
  6. 1/4 teaspoon of pepper
  7. 1 teaspoon of celery salt
  8. 1/2 tablespoon of nutmeg
  9. 1/2 tablespoon of dry mustard
  10. 1/2 tablespoon of turmeric
  11. 1/2 tablespoon of cornstarch
  1. Coarsely grind zucchini and onion with food grinder or food processor. Mix zucchini, onion, and salt in a large bowl. Cover and refrigerate overnight.
  2. The next day, rinse zucchini and onion with cold water, strain into a sieve, discard water, return to bowl, rinse again.
  3. In a large pot, add vinegar, sugar, pepper, celery salt, nutmeg, dry mustard, turmeric, and cornstarch and bring to a boil. Add zucchini and onion and bring back to a boil. Reduce heat and let simmer uncovered for 30 minutes.
  4. Prep jars for canning if storing, or just add to jars and let cool before storing in fridge.
  1. To Can: No need to water bath. As long as you're using freshly sterilized (still hot) jars, when you add the hot relish and seal the lids, you should hear them pop and essentially 'can' on their own.
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From Scratch Sweet Zucchini Relish - the perfect way to save summer in a jar and use up those huge late summer zucchinis!

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  • I made this recipe today and followed it to the “tee” but mine did not turn yellow as in the picture. It is green, tastes okay but no different from other relishes that I have tried. Thought this one would be different and special since the picture is yellow. My spices were also fresh, not old so don’t know what happened.

    • Hi Dee- oh I’m so sorry to hear this! Hmmm the color definitely comes from the turmeric, are you sure you added 1/2 tablespoon or 1.5 teaspoons?

    • Hi Nikki, thanks so much for stopping by! I just realized that the instructions weren’t clear enough for canning so I adjusted them. As long as you’re using fresh hot sterilized jars, when you put the hot relish in, it’ll do the canning for you! Otherwise, if your jars are cool, a water bath of 20 minutes should do the trick too. 🙂