Oh, summer, the season of sunshine, long days, and… an abundance of zucchini from the garden! Seriously, my zucchini plants go wild this time of year, and I’m always looking for fun ways to use it all up before it gets too big. That’s where my Ultimate Easy Sweet Zucchini Relish Recipe For Summer Fun comes in! Years ago, my neighbor, bless her heart, shared this recipe with me, and it’s been a summer staple ever since. There’s something so satisfying about making a big batch of this bright, tangy relish – it just tastes like pure summer joy in a jar!
Why You’ll Love This Ultimate Easy Sweet Zucchini Relish Recipe
It’s so easy to make! Seriously, you just chop, dump, and simmer. Perfect for beginners or when you’re short on time. It’s a fantastic way to use up all that extra zucchini from your garden or farmer’s market haul. You’ll love the sweet and tangy perfection – just the right balance of sweet, tart, and savory to liven up any dish. It’s incredibly versatile, going amazing on burgers, hot dogs, sandwiches, or even mixed into tuna salad! Plus, with a little canning magic, you’ll have beautiful jars ready to go. It truly tastes like sunshine!
Gather Your Ingredients for Ultimate Easy Sweet Zucchini Relish
Alright, let’s get down to business! Making this relish is super simple, and you probably have most of the goodies in your pantry already. First things first, you’ll need about 4 cups of zucchini, all grated up. My tip? Squeeze out some of the extra water after grating so your relish isn’t too watery! Then, grab one medium onion and one green and one red bell pepper – these all need to be chopped up nicely. For that perfect sweet kick, we’re adding 1 cup of granulated sugar. White vinegar brings in that essential tang (1 cup!), and don’t forget 1 teaspoon of salt, a half teaspoon of celery seed for that classic relish flavor, and a pinch of black pepper. That’s it! Simple ingredients for something so deliciously summery.
Step-by-Step Guide to Making Your Ultimate Easy Sweet Zucchini Relish
Okay, let’s get this deliciousness made! The whole process for this Ultimate Easy Sweet Zucchini Relish Recipe For Summer Fun is really straightforward, and I promise, it’s worth every stir. Just follow these simple steps, and you’ll be scooping this yummy relish onto everything in no time!
Preparing the Zucchini and Vegetables
First up, grab that big pot! We’re going to combine all our chopped goodies. Toss in your grated zucchini (remember to squeeze out some of that extra water first!), your finely chopped onion, and those colorful green and red bell peppers. Make sure they’re chopped up pretty evenly so everything cooks up nicely together.
Simmering to Perfection for Your Sweet Zucchini Relish
Next, add in the sugar, white vinegar, salt, celery seed, and black pepper. Give it all a good stir to combine everything. Now, pop that pot over medium-high heat and bring the whole mixture to a nice boil. Once it’s boiling, reduce the heat to low and let it simmer away. You’ll want to let it simmer for about 20 to 30 minutes, stirring pretty often. Trust me on this – stirring is key to prevent anything from sticking and burning to the bottom of the pot! You’re looking for the relish to thicken up nicely.
Canning Your Ultimate Easy Sweet Zucchini Relish
Once your relish has thickened up beautifully, it’s time to get it into jars! Make sure your jars and lids are all sterilized – you can find great instructions on how to do that here. Carefully ladle the hot relish into the sterilized jars. Leave about half an inch of space at the top, which we call headspace. Wipe the rims of the jars clean so the lids can seal properly, then pop the lids on. Now, get your boiling water bath canner ready and carefully place the filled jars in. Process them for 10 minutes. After those 10 minutes are up, carefully remove the jars from the canner. Let them cool completely on a towel-lined counter; you might hear some satisfying little “pops” as they seal.
Tips for the Best Sweet Zucchini Relish
Making this relish is pretty foolproof, but a few little tricks can make it even more amazing. When you’re grating the zucchini, giving it a good squeeze to get out as much water as possible is key. Nobody wants a watery relish! Also, try to pick the freshest, firmest veggies you can find; they really make a difference in the final flavor. If you like your relish a little sweeter or tarter, don’t be afraid to adjust the sugar or vinegar a tiny bit to your taste. And when those jars are cooling, resist the urge to poke them! Letting them cool undisturbed on the counter is the best way to ensure a good seal.
Serving Suggestions for Your Zucchini Relish
Okay, so you’ve made this amazing relish, but what do you DO with it? Oh, the possibilities are endless! Honestly, it’s incredible spooned over some smoky grilled chicken or juicy burgers fresh off the BBQ. It’s a game-changer on a classic hot dog, adding that perfect sweet-tangy zing. Try it layered into your favorite sandwiches or mixed into a potato salad for an extra pop of flavor. It’s also just plain delicious served alongside pork chops or fried chicken. Seriously, once you start using it, you’ll wonder how you ever lived without it!
Storage and Reheating of Zucchini Relish
Once your delicious zucchini relish is all canned up and those jars have sealed, they’re good to go in your pantry for a good long while – usually up to a year, which is perfect for enjoying that summer bounty all through the cooler months! Just keep them in a cool, dark spot. Once you open a jar, though, it’s like a fresh produce situation: pop it in the fridge. It’ll stay tasty for about 3-4 weeks. You’ll know if it’s gone bad if you see any funky mold, notice a weird smell, or if the lid bulges out – those are all signs it’s time to toss it. But trust me, it usually doesn’t last that long!
Frequently Asked Questions About Ultimate Easy Sweet Zucchini Relish
Got questions about whipping up this Ultimate Easy Sweet Zucchini Relish Recipe For Summer Fun? I’ve got you covered! Here are a few things folks often ask:
Can I use different kinds of vinegar?
You sure can! White vinegar is pretty standard and gives you that nice clean tang. But if you want a slightly different flavor, apple cider vinegar works really well too. It’ll give your relish a little bit of a fruitier, deeper taste. Just make sure it’s at least 5% acidity, like the white vinegar, so your relish stays nicely preserved.
What if my relish seems too thin after cooking?
Don’t panic! Sometimes zucchini can release a bit more water than expected. If your relish looks a little too soupy after simmering, you can totally simmer it a little longer, stirring frequently, until it thickens to your liking. Just keep an eye on it so it doesn’t scorch!
Can I freeze this relish instead of canning it?
You know, you *can* technically freeze it, but canning is really the best way to preserve this Ultimate Easy Sweet Zucchini Relish Recipe. Freezing can sometimes change the texture, making it a bit more watery when thawed. Plus, properly canned relish lasts way longer in the pantry than frozen stuff.
How long does the relish last once opened?
Once you’ve popped open a jar of your yummy homemade relish, it’s best to keep it chilled in the refrigerator. It should stay delicious and fresh for about three to four weeks. Just make sure you’re using a clean spoon each time to scoop it out to keep it from getting yucky!
Estimated Nutritional Information
Just a heads-up, these numbers are estimates, okay? The calories, sugar, sodium, and all that jazz can wiggle around a bit depending on exactly what you use, like the brand of vinegar or how much sugar you decide to use. But generally, a 2-tablespoon serving of this delicious relish usually sits around 50 calories, with about 12g of sugar and 200mg of sodium. It’s super low in fat and has no protein or fiber to speak of. Happy scooping!
Print
Ultimate Easy Sweet Zucchini Relish
- Total Time: 50 min
- Yield: 4 cups 1x
- Diet: Vegetarian
Description
A simple and delicious sweet zucchini relish perfect for summer.
Ingredients
- 4 cups grated zucchini
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup granulated sugar
- 1 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
Instructions
- Combine grated zucchini, onion, green bell pepper, and red bell pepper in a large pot.
- Add sugar, vinegar, salt, celery seed, and black pepper.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat and simmer for 20-30 minutes, or until thickened.
- Stir frequently to prevent sticking.
- Ladle hot relish into sterilized jars, leaving 1/2 inch headspace.
- Wipe rims and place lids on jars.
- Process in a boiling water bath for 10 minutes.
- Remove jars and let cool completely.
Notes
- Ensure your jars and lids are sterilized before filling.
- Adjust seasoning to your preference.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 12g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: zucchini relish, sweet relish, summer recipe, canning, homemade relish, vegetable relish