Ball zucchini relish is a traditional, tangy condiment made from finely chopped zucchini, peppers, onions, and spices. This relish is perfect for adding a burst of flavor to sandwiches, burgers, or grilled meats, and it works wonderfully as a homemade canned treat that captures the freshness of summer vegetables all year round.
Ingredients
- 8 cups finely chopped zucchini (about 4 medium zucchinis)
- 2 cups finely chopped onions (about 2 medium onions)
- 1 cup finely chopped green bell pepper (about 1 medium pepper)
- 1 cup finely chopped red bell pepper (about 1 medium pepper)
- 2 tablespoons pickling salt or kosher salt
- 3 cups granulated sugar
- 2 ½ cups distilled white vinegar (5% acidity)
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
Instructions
- Rinse the zucchini, peppers, and onions under cold water. Trim the ends of the zucchini and finely chop all vegetables into small, uniform pieces.
- In a large bowl, combine the chopped zucchini, onions, and bell peppers. Sprinkle the pickling salt over the mixture and stir well. Cover and let it sit for 2 hours, stirring occasionally. This step draws out excess moisture and helps keep the relish crisp.
- After 2 hours, drain the vegetables thoroughly using a colander. Press lightly to remove as much liquid as possible, then rinse the mixture under cold water to remove excess salt. Drain again well.
- In a large, heavy-bottomed pot, combine the drained vegetables, sugar, vinegar, mustard seeds, celery seeds, turmeric, and black pepper. Mix well before heating.
- Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar and prevent scorching. Once boiling, reduce heat to medium-low and simmer uncovered for about 20-30 minutes, stirring often. The relish should thicken slightly and the vegetables should be tender but still retain some bite.
- While the relish simmers, prepare your canning jars by washing them with hot soapy water and sterilizing them in boiling water for 10 minutes. Keep jars hot until ready to fill.
- Carefully ladle the hot relish into the sterilized jars, leaving about ¼ inch headspace. Wipe jar rims clean with a damp cloth, then seal with sterilized lids and screw bands.
- Process the filled jars in a boiling water bath for 15 minutes, making sure jars are covered by at least 1 inch of water. Remove jars and let them cool undisturbed for 12-24 hours. Check seals before storing.
Tips
- Substitutions: You can substitute apple cider vinegar for distilled white vinegar for a slightly fruitier tang, but ensure it is 5% acidity for safe canning.
- Texture control: For chunkier relish, chop vegetables coarser. For a smoother texture, pulse in a food processor but avoid pureeing.
- Salt alternatives: Use pickling salt or kosher salt only. Table salt contains additives that can cloud the relish and affect flavor.
- Common mistake: Skipping the salting and draining step may result in watery relish. Don’t rush this process; it helps achieve the right texture and flavor balance.
Serving Suggestions
Ball zucchini relish is incredibly versatile. Spread it on burgers, hot dogs, or sandwiches for a flavorful crunch. It pairs well with grilled meats like chicken, pork, or sausages and can be stirred into potato or pasta salads for an extra zing. Serve it as a tangy topping for baked potatoes or alongside cheese and crackers as part of an appetizer board.
Variations
You can customize this basic recipe to suit your taste or dietary preferences. Add finely chopped jalapeños or hot peppers for some heat, or include a tablespoon of grated fresh ginger for a subtle spicy note. Swap out the bell peppers for pimentos or add a handful of chopped fresh herbs like dill or parsley after cooking for a fresh twist. For a lower-sugar version, reduce sugar to 2 cups and increase vinegar slightly to maintain acidity.
Storage and Reheating
If canned properly using the boiling water bath method, unopened jars of ball zucchini relish can be stored in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within 4 weeks for best quality. The relish does not require reheating and is typically served cold or at room temperature. If you prefer, you can warm it gently on the stove, but avoid boiling once opened as it may alter the texture.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, yellow squash is a great substitute for zucchini in this relish. It has a similar texture and flavor, so you can use it in the same quantity without adjusting other ingredients.
Is Ball zucchini relish safe to can at home?
Yes, this recipe follows USDA guidelines for safe home canning using a boiling water bath because it is an acidified vegetable relish with vinegar. Always ensure you use vinegar with 5% acidity and follow recommended processing times to prevent spoilage.
How long does it take to make this relish from start to finish?
The total process takes about 4-5 hours, including the 2-hour salting step and 20-30 minutes simmering. Additional time is needed for sterilizing jars and water bath processing, plus cooling time.
Can I freeze ball zucchini relish instead of canning?
Yes, you can freeze the relish in airtight containers or freezer bags for up to 6 months. Freezing may alter the texture slightly, making it softer once thawed, but the flavor will remain delicious.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. If it doesn’t pop back, the jar is sealed. You can also remove the screw band and gently lift the jar by the lid; a properly sealed lid will hold firm. If the seal failed, refrigerate and consume the relish within a few weeks.
Can I reduce the sugar in this recipe?
Yes, you can reduce sugar to lower sweetness, but be cautious not to reduce it too much as sugar helps with flavor balance and preservation. If reducing sugar, keep vinegar levels the same or slightly increased to maintain acidity for safe canning.
Ball zucchini relish is a wonderful way to enjoy summer harvests year-round. Its balance of tangy vinegar, crunchy vegetables, and warm spices makes it a classic favorite in many households. Whether canned, refrigerated, or frozen, it brings a bright flavor boost to countless dishes.
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