Dill zucchini relish is a vibrant, tangy condiment that brightens up sandwiches, burgers, and grilled meats with its crisp texture and fresh herb flavor. Made from shredded zucchini, fresh dill, and a balanced sweet-tart brine, it’s a fantastic way to preserve summer’s bounty and add a zesty punch to your meals.
Ingredients
- 4 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup chopped onion (about 1 medium onion)
- 1 cup chopped green bell pepper (about 1 medium pepper)
- 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
- 1 ½ cups white vinegar (5% acidity)
- 1 ½ cups granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon turmeric powder
Instructions
- Prepare the vegetables: Wash the zucchinis thoroughly and shred them using a box grater or food processor. Place the shredded zucchini in a large bowl.
- Salt and drain: Sprinkle the kosher salt over the shredded zucchini and toss well. Let it sit for 1 hour to draw out excess moisture. After an hour, drain the zucchini in a fine mesh strainer or cheesecloth, pressing to remove as much liquid as possible.
- Mix vegetables: Add the chopped onion, chopped green bell pepper, and chopped fresh dill to the drained zucchini. Stir to combine evenly.
- Prepare the brine: In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
- Add vegetables to brine: Carefully add the zucchini mixture to the boiling brine. Reduce the heat to medium and simmer for 10 minutes, stirring frequently to prevent sticking.
- Jar the relish: Sterilize your canning jars and lids by boiling them for 10 minutes or running them through a dishwasher cycle. Using a ladle and funnel, fill the hot jars with the hot relish, leaving about ¼ inch headspace.
- Seal and process: Wipe the jar rims clean with a damp cloth. Place the lids on and screw the bands on finger-tight. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Cool and store: Remove the jars from the water bath and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place. Refrigerate after opening.
Tips
- Substitution for fresh dill: If you don’t have fresh dill, dried dill works well but use about one-third the amount because it is more concentrated.
- Reducing sugar: You can reduce sugar by up to 25% if you prefer a less sweet relish, but don’t eliminate it entirely as sugar balances the acidity and preserves texture.
- Vegetable variations: Feel free to add finely chopped carrots or celery for extra crunch and flavor complexity.
- Common mistake: Don’t skip the salting and draining step; it prevents watery relish and helps maintain a crisp texture.
Serving Suggestions
Dill zucchini relish is incredibly versatile. Spread it on burgers or hot dogs for a zesty kick or use it as a topping for grilled chicken or fish. It also works beautifully stirred into potato salad or mixed into egg salad for added brightness. For a vegetarian option, serve it alongside roasted vegetables or use it as a tangy dip base mixed with sour cream or Greek yogurt.
Variations
Experiment with these variations to customize your relish:
- Spicy dill zucchini relish: Add 1-2 finely chopped jalapeños or a pinch of cayenne pepper to the brine for heat.
- Sweet and sour relish: Incorporate ½ cup finely chopped apples or pineapple for a fruity twist.
- Low-vinegar version: Substitute half the vinegar with lemon juice for a slightly different acidity profile.
- Herbal variations: Add fresh parsley, tarragon, or chives along with dill for a layered herb flavor.
Storage and Reheating
Properly canned and sealed dill zucchini relish can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate and consume within 4 weeks for best flavor and safety. Do not leave opened relish at room temperature for extended periods. There is no need to reheat the relish before serving; it’s best enjoyed chilled or at room temperature. If you prefer a warm relish, gently heat a small portion on the stove but avoid boiling, which can degrade texture and flavor.
Frequently Asked Questions
- Can I use yellow squash instead of zucchini?
- Yes, yellow squash is a great substitute for zucchini in this relish recipe. It has a similar texture and mild flavor that will work well with the brine and dill.
- Is it safe to can zucchini relish in a water bath canner?
- Yes, because this relish is highly acidic due to the vinegar and sugar content, it is safe to process in a boiling water bath canner. Always follow USDA guidelines for acidified foods.
- How long does the relish need to sit before eating?
- For the best flavor, allow the relish to sit sealed for at least 1-2 weeks. This resting period lets the flavors meld and the zucchini soften slightly without losing crunch.
- Can I freeze zucchini relish?
- Freezing is not recommended because it will change the texture significantly, making the relish mushy. Proper canning or refrigeration is a better preservation method.
- What if my relish is too watery?
- If your relish is watery, it usually means the zucchini wasn’t drained enough after salting. Next time, be sure to press out as much liquid as possible before cooking with the brine.
- Can I make this relish without sugar?
- While you can reduce sugar, completely omitting it will affect the balance of flavors and preservation. Consider using a small amount of a sugar substitute if needed, but be cautious as this may alter texture and shelf life.
With its crisp texture, fresh dill flavor, and tangy sweetness, dill zucchini relish is a must-try condiment that brightens countless dishes. Whether you’re preserving summer zucchini or looking for a flavorful topping, this recipe offers a reliable and delicious way to enjoy homemade relish year-round.
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