Million Dollar Zucchini Relish is a vibrant, sweet-and-tangy condiment that transforms humble summer squash into a versatile treat. This relish works beautifully as a topping for hot dogs, sandwiches, or even as a flavorful addition to cheese boards. Its balance of sweetness, acidity, and spice makes it a crowd-pleaser that’s easy to prepare and store for year-round enjoyment.
Ingredients
- 6 cups finely chopped zucchini (about 4 medium zucchinis)
- 1 1/2 cups finely chopped onions (about 1 large onion)
- 1 1/2 cups finely chopped green bell peppers (about 2 medium peppers)
- 1 1/2 cups finely chopped celery (about 3 stalks)
- 1/4 cup salt
- 2 1/2 cups granulated sugar
- 2 cups white vinegar (5% acidity)
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon turmeric powder
- 1/2 teaspoon ground black pepper
- Optional: 1/4 teaspoon crushed red pepper flakes for mild heat
Instructions
- Rinse and finely chop the zucchini, onions, green peppers, and celery. Uniform small pieces help the relish meld together well.
- In a large bowl, combine the chopped vegetables with the salt. Mix well, cover, and let them sit for 2 hours. This step draws out excess moisture and helps the relish keep better.
- After 2 hours, drain the vegetables thoroughly using a fine mesh strainer or cheesecloth. Press to remove as much liquid as possible.
- In a large saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes if using. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the drained vegetables to the boiling vinegar mixture. Reduce heat to medium and simmer uncovered, stirring occasionally, for 20-25 minutes. The relish should thicken slightly and become translucent.
- While the relish simmers, sterilize your canning jars and lids by boiling them for 10 minutes or running them through a hot dishwasher cycle.
- Carefully ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace. Wipe rims clean, seal with lids, and tighten bands finger-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure a safe seal. Remove jars and let them cool undisturbed for 12-24 hours.
- Check seals after cooling: lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and consume within 3 weeks.
Tips
- Substitutions: If you don’t have green bell peppers, use red or yellow for a sweeter flavor. Apple cider vinegar can replace white vinegar but may alter color and flavor slightly.
- Chopping: Use a food processor with a chopping blade for uniform pieces but pulse carefully to avoid mushiness.
- Salt soaking: Don’t skip the salting step; it removes excess water, preventing a watery relish and improving shelf life.
- Spice level: Adjust crushed red pepper flakes to taste or omit entirely for a milder relish.
Serving Suggestions
This Million Dollar Zucchini Relish pairs wonderfully with grilled meats like hot dogs, burgers, or chicken. It also adds a burst of flavor atop cream cheese on crackers or as a tangy side to egg salad sandwiches. Try mixing it into potato salad or stirring a spoonful into coleslaw for extra depth. Its sweet and tangy profile complements cheese platters and charcuterie boards as well.
Variations
For a chunkier texture, chop the vegetables by hand instead of using a food processor. To add a smoky note, include 1 teaspoon smoked paprika. For a lower-sugar version, reduce sugar by 1/2 cup and increase vinegar slightly, but expect a tarter relish. Some cooks add a few chopped pickles or dill for added complexity. Experiment with fresh herbs like dill or parsley stirred in after cooking for a fresh finish.
Storage and Reheating
Properly canned and sealed jars of Million Dollar Zucchini Relish can be stored unopened in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 to 4 weeks. Always use a clean spoon to prevent contamination. Reheating is not necessary; serve the relish cold or at room temperature. If you prefer warm relish, gently heat it on the stove but avoid boiling, which can degrade texture and flavor.
Frequently Asked Questions
Can I freeze Million Dollar Zucchini Relish?
Yes, you can freeze the relish in airtight containers for up to 6 months. Thaw in the refrigerator before use. Note that freezing may slightly alter the texture, making it softer.
Is this recipe safe for water bath canning?
Yes, because this relish is high in vinegar and sugar (acidic), it is safe to process using a boiling water bath method. Always follow USDA guidelines for safe canning times and procedures.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash has a similar texture and flavor, so it works well as a substitute or combined with zucchini.
How fine should I chop the vegetables?
Chop finely but not to a puree. The pieces should be small enough to meld together but still provide texture. About 1/8 to 1/4 inch dice is ideal.
Why does the recipe call for soaking the vegetables in salt?
Salting draws out excess moisture, concentrating flavors and preventing the relish from becoming watery. It also helps with preservation and texture.
Can I make this relish without sugar?
Omitting sugar will change the balance of flavor and preservation. If you want less sweetness, reduce sugar rather than eliminate it completely to maintain safety and taste.
How long does it take to make this relish?
Active prep time is about 30-40 minutes plus 2 hours of salting and 20-25 minutes simmering. Including canning and cooling, expect the entire process to take around 4 hours.
What can I do if my relish is too watery after cooking?
Simmer it longer uncovered to evaporate excess liquid. Alternatively, drain some liquid before canning, but be cautious not to remove too much vinegar.
With its blend of fresh vegetables, spices, and balanced acidity, Million Dollar Zucchini Relish is a flavorful way to preserve summer’s bounty. Whether canned for gifts or enjoyed fresh, this recipe is a must-try for relish lovers looking for a sweet, tangy, and versatile condiment.
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