Sweet Spicy Zucchini Relish (Canned, Refrigerator, Freezer)

If your garden is bursting with zucchini, this homemade sweet-and-spicy zucchini relish is hands-down the best way to put it to use—a lively, sweet, and spicy topping made with fresh zucchini, peppers, apple cider vinegar, and cozy spices like turmeric and nutmeg. 

This zucchini relish recipe has been a favorite here for well over ten years, and it’s easy to see why. It complements everything from burgers and turkey sandwiches to pasta salad and deviled eggs perfectly. 

Since first sharing it, I’ve refreshed the recipe with: 

• Clear, step-by-step instructions with photos to guide you through each part
• Helpful tips I’ve learned after years of making it, plus insights from readers who’ve tested it out
• Easy-to-follow directions for water bath canning, plus options for fridge or freezer storage
• Answers to the questions I get asked most often

Dietitian’s note: While I wouldn’t call any relish a health food, this version is lighter than most. It’s much lower in sugar than typical zucchini or pickle relishes (and offers a sugar-free swap, too). Plus, it’s packed with fresh veggies and uses apple cider vinegar, which studies suggest can help improve blood sugar and cholesterol thanks to its acetic acid.

If your garden or the farmer’s market handed you so much zucchini that you’re not sure what to do next, this bright, sweet-and-spicy zucchini relish is the answer. It turns summer zucchini, sweet bell peppers, and jalapeños into a tangy, colorful condiment flavored with apple cider vinegar and cozy spices like turmeric and nutmeg. You’ll love it on burgers, sandwiches, pasta salads, deviled eggs, and more.

This recipe has been a top pick for readers for more than ten years. I’ve revisited and updated it to make it even easier to follow and to give you trusted tips for storing or gifting your relish.

• Here’s what you’ll find: a tested recipe that yields about 8 cups (2 quarts), with just 15 minutes of prep plus 2+ hours to soak, and around 45 minutes of simmering.
• Simple, step-by-step instructions with photos to make each stage crystal clear.
• Helpful hints from my own kitchen and comments from readers, plus variations to suit milder or hotter tastes, sugar-free versions, and swaps for ingredients.
• Clear directions for refrigerator, freezer, or water-bath canning so you can store, share, or shelf your relish with confidence.
• Answers to your most common questions and a dietitian’s take on why this relish is a healthier twist on classic versions.

Keep scrolling for the full recipe card with ingredients and step-by-step how-tos, and check out the canning and storage info below if you want to save or gift your zucchini relish for later.

Why It’s Worth Making

This zucchini relish ticks so many boxes: it turns a bounty of summer squash into a bright, shelf-stable treat, takes just one afternoon to make, and adds a zing of flavor to everything from burgers to pasta salad. Let me share why folks keep coming back for this recipe year after year.

• Turns extra produce into something amazing. You’ll use about 2½ pounds of zucchini (around 6 medium-sized), so this is a smart, delicious way to use what you’ve got from your garden or market finds rather than seeing it go to waste.
• Big flavor with little hands-on time. You’ll spend just about 15 minutes prepping if you use a food processor; the rest of the time is passive soaking and simmering.
• Less sugar than most relishes. This version keeps sweetness low compared to many store-bought or traditional recipes, and there’s a sugar-free option for fridge or freezer storage too.
• Super versatile and easy to tweak. Use it as a topping for sandwiches or burgers, mix it into salads or dips, or adjust the types of peppers and spice to suit your family’s tastes. You can also swap in summer squash or add firm green tomatoes if you’d like.
• Store it however you want. Cook it once, and then either refrigerate, freeze, or water-bath can the jars. Homemade canned relish stores well on the pantry shelf for up to two years, making it perfect for gifting or meal prep.
• Perfect for sharing. Homemade zucchini relish blows the store-bought stuff out of the water and makes a thoughtful, budget-friendly gift for neighbors, potlucks, or barbecues.
• A reliably delicious flavor. The warm spices like turmeric, dry mustard, and nutmeg give this relish that comforting pickle flavor people have loved for over a decade here.
• A “healthy-ish” topping. While not exactly a health food, it’s packed with fresh vegetables, uses the milder, slightly sweet apple cider vinegar, and can be made with less sugar or sugar-free for a lighter option.

If your garden’s zucchini supply is out of control, this lively, crowd-pleasing relish is a fantastic way to preserve summer’s bounty and upgrade all your everyday meals.

Ingredient List and Substitutions

• 2 1/2 pounds zucchini ends trimmed and cut into thick slices (9-10 cups)
• 3 medium vidalia or other sweet onions diced (about 4 cups)
• 1 medium yellow pepper seeded and quartered
• 1 medium sweet red pepper seeded and quartered
• 3 large jalapeno peppers seeded and sliced
• 3 Tablespoons kosher or pickling salt
• 4 1/2 cups apple cider vinegar
• 3 cups sugar
• 1 teaspoon tumeric
• 1 teaspoon nutmeg
• 1 teaspoon dry mustard
• 2 teaspoons cornstarch

Preparation Steps

1. Trim zucchini ends and roughly chop zucchini, sweet peppers, jalapeños, and onions into large chunks (no peeling needed).
2. Pulse zucchini, onions, sweet peppers, and jalapeños separately in a food processor until finely minced and uniform in size (about 15–30 pulses each).
3. Toss all minced vegetables in a large bowl and sprinkle with about 1 tablespoon salt; stir, then gradually add the remaining salt to coat evenly.
4. Transfer the salted vegetables to a colander set over a bowl and refrigerate to brine for at least 2 hours or overnight.
5. Drain and rinse the brined vegetables well under cold water to remove excess salt.
6. Press the rinsed vegetables firmly with a spatula or clean hands to squeeze out as much liquid as possible.
7. Transfer the pressed vegetables to a large pot and add apple cider vinegar, sugar, turmeric, nutmeg, dry mustard, and cornstarch; stir to combine.
8. Bring the mixture to a boil, then reduce heat to medium-low and simmer about 45 minutes until the liquid reduces by at least one-third and the relish thickens.

9. Turn off the heat and let the relish cool about 15 minutes before handling.

10. Use a canning funnel to ladle hot relish into sterilized jars, leaving approximately 1/2 inch headspace.
11. Pop air bubbles with a spatula or knife, wipe jar rims, place lids on jars, and screw on rings snugly but not tight.
12. If storing in the refrigerator or freezer, allow jars to cool completely before sealing tightly.
13. To water-bath can: heat the water bath (about 180°F while cooking), clean jars and prep new lids and rings.
14. Ladle hot relish into pint jars, pop air bubbles, place lids and screw rings lightly, then submerge jars in boiling water covered by at least 1 inch and process 15 minutes (0–1,000 ft), 20 minutes (1,000–6,000 ft), or 25 minutes (over 6,000 ft).
15. Carefully remove jars and cool undisturbed on a towel or rack for 12–24 hours, then check seals and fully tighten rings on sealed jars.

Pro Tips and Serving Ideas

Choose fresh, small to medium zucchini about 6-8 inches long for the best texture and easiest prep. They should feel firm, with smooth, unbruised skin. Smaller zucchini have tender skin, fewer seeds, and dense flesh, while big ones can be watery or spongy.

If you only have a giant zucchini, no worries! Slice it in half lengthwise and scoop out the seeds before chopping—it works just fine, readers have told me.

You can swap half or all of the zucchini with yellow summer squash if you like. They have a similar taste and texture, so it’s a great substitute.

• Always start with the freshest veggies. Wash them well before chopping, and cut away any soft spots, bruises, or broken skin—this keeps your relish fresh and safe.
• For a sugar-free version, swap sugar with Lakanto or Swerve and store your relish in the fridge or freezer. Remember: use real sugar if you intend to can it in a water bath.
• You might find you have a little extra liquid left over even after simmering. That’s okay! Make sure you ladle enough liquid into jars to cover the veggies. Any leftover pickling liquid is perfect for homemade salad dressings or marinades—just mix with olive oil and a spoonful of Dijon mustard for an easy sauce.

This zucchini relish is a game changer on burgers, chicken sausages, or sandwiches. It’s also incredible stirred into:

• Chicken, egg, or tuna salad
• Deviled or scrambled eggs
• Homemade potato salad
• Creamy pasta salads
• Cream cheese or Greek yogurt as a spread for crackers or veggies

Try it in these easy homemade sauces:

• Thousand Island dressing – stir together equal parts zucchini relish, ketchup, and mayo, then add a squeeze of lemon juice and a dash of garlic powder
• Tartar sauce – mix ½ cup mayo with 2+ tablespoons zucchini relish and a squeeze of lemon juice

Wondering how to eat zucchini relish beyond the classic burger topping? Try stirring it into chicken, tuna, or egg salad for a tangy crunch. It’s fantastic mixed into creamy pasta or potato salads, dolloped on deviled eggs, or spread on crackers with cream cheese or Greek yogurt. Bonus: mix it into homemade dressings and sauces like Thousand Island or tartar sauce for an easy upgrade.

Swaps, Mix-Ins, and Tweaks

• Add more heat by swapping jalapeños for habanero peppers—just handle them carefully, as they pack a punch! Learn all about habanero heat and safety if you go this route.
• Go milder by using poblanos or green bell peppers instead of jalapeños.
• Switch out zucchini for some or all yellow summer squash for a nice twist.
• Try adding other fresh, minced veggies like firm green tomatoes, tomatillos, celery, or cucumbers to mix up textures and tastes.
• Make it low carb by reducing sugar or using zero-calorie sweeteners like Lakanto or Swerve—but only if you store the relish in the fridge or freezer, not for canning.

Storing, Canning, and Freezing

Refrigerator Storage

To keep zucchini relish in the fridge, spoon it into clean jars, wipe rims of any spills, and seal tightly with lids.

You don’t need to do a hot water bath for fridge storage, so plastic lids are fine and easier to use if you like.

This zucchini relish will last unopened for about 2 months in the fridge. Once opened, plan to use it within 2 to 4 weeks.

Freezer Storage

Freezing is perfect if you want to skip canning but still keep your relish longer. Let the cooked relish cool completely, then pack it into freezer-safe containers, leaving at least ½ inch of space to let it expand.

Frozen zucchini relish keeps for up to a year, though the texture softens slightly after freezing. That’s not a big deal for this recipe. Just thaw it gradually in the fridge—not in the microwave—to keep the best flavor and texture.

Water Bath Canning for Shelf-Stable Storage

Water-bath canning makes this zucchini relish shelf-stable for long-term storage or gifting. Vacuum-sealed jars last at least two years when stored in a cool pantry or fridge.

Important: Follow the recipe exactly for safe canning—don’t reduce or skip sugar or vinegar since they are critical for preservation.

How to water bath can zucchini relish:

1. Set up your water bath and heat the water to about 180ºF while your relish cooks. Clean jars thoroughly in hot, soapy water and prep new lids and rings.
2. After cooking, ladle hot relish into pint-sized canning jars, leaving about ½ inch at the top.
3. Use a spatula or knife to pop out air bubbles, then place lids on jars and screw on rings just snug—not tight—to allow air to escape.
4. Using a jar lifter, submerge the jars completely under one to two inches of boiling water. Cover the pot and bring to a rolling boil.
5. When boiling, process jars for 15 minutes if below 1,000 feet elevation; 20 minutes if between 1,000-6,000 feet; or 25 minutes if over 6,000 feet.
6. Turn off heat and carefully remove jars with a lifter, placing them on a towel or rack to cool undisturbed for 12 to 24 hours. You’ll hear popping sounds—that’s your seal forming!
7. After cooling, test the seals. The lids should be indented (curved in) and not pop back when pressed. If the seal holds, screw on the ring fully and store jars in a cool, dark spot up to two years.
8. Any jars that didn’t seal properly should be refrigerated and used first.

Keep your zucchini relish fresh by storing it in clean, airtight jars or containers. In the fridge, it stays good for 2 months unopened and about 4 weeks once opened. Consider freezing larger batches you won’t use up quickly; just be sure to use freezer-safe containers with room for expansion. For the longest shelf life, water bath canning is your best bet, offering up to two years of storage stability.

This zucchini relish actually gets better with time—the flavors meld and deepen after a few days. You can make it days or even weeks ahead. If you’re planning to can it, make sure to follow water-bath steps carefully. Otherwise, pop in the fridge or freezer and enjoy whenever the craving hits!

Common Questions Answered

If you’re wondering about vinegar swaps, apple cider vinegar works beautifully here, but you can use white, white wine, champagne, or red wine vinegar too. Red wine vinegar will turn the relish a bit more orange. I don’t recommend balsamic or dark vinegars, as they overpower the delicate balance of flavors.

How do you know if jars sealed? Properly sealed lids have a slight dimple in the center and are tricky to lift off without tools. If a lid pops off easily or you didn’t hear that satisfying pop sound on cooling, it’s safer to discard that jar.

The relish might seem watery and thin when hot in the jar, but don’t worry—it thickens as it cools, especially once refrigerated.