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Zucchini Relish

Zucchini relish made with a traffic-light mix of diced green zucchini, red onion, and red and yellow bell peppers, simmered until tender-crisp. Canned in a hot water bath for a deep-red, tangy condiment with a smoky BBQ-condiment character.
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Prep Time 2 hours 30 minutes
Cook Time 22 minutes
resting time 14 days
Total Time 14 days 2 hours 52 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 cup finely diced zucchini
  • 1 cup finely diced red onion
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
Seasoning and brine
  • 2 tbsp kosher salt
  • 1.5 cup red wine vinegar
  • 0.75 cup sugar
  • 1 tsp smoked paprika
  • 1 tsp mustard seed
  • 0.5 tsp coriander seed
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne

Equipment

  • 1 Dutch oven

Method
 

Salt and drain the vegetables
  1. Toss finely diced zucchini, finely diced red onion, red bell pepper, finely diced, and yellow bell pepper, finely diced with kosher salt, then let sit for 2 hours. The vegetables should look slightly wilted and watery as they release liquid.
  2. Rinse the salted vegetables and drain very well. Keep draining until no excess brine clings to the vegetables.
Simmer the relish
  1. Bring red wine vinegar, sugar, smoked paprika, mustard seed, coriander seed, black pepper, and cayenne to a boil in a Dutch oven. The surface should roll with steady bubbling.
  2. Add the drained vegetables and simmer for 10–12 min. The relish should turn glossy and the peppers should look tender-crisp.
Jar and water-bath
  1. Ladle the hot relish into sterilized jars, leaving appropriate headspace. Wipe rims clean before sealing to prevent seal issues.
  2. Water-bath the jars for 10 min. The jars should spend the full time at a steady simmer with bubbles actively circulating.
Rest before serving
  1. Rest the jars for 2 weeks before opening. Flavor will deepen and the texture will set for best results.

Notes

Pro tip: red wine vinegar and smoked paprika create a deeper, richer color and a smokier flavor than white vinegar, and the red/yellow pepper combination gives a striking traffic-light look in the jar. Refrigerate after opening and use within 2–3 weeks; unopened jars are shelf-stable as processed. Freeze is not recommended for this relish texture. For a less-sweet version, reduce sugar by 2–4 tbsp and compensate with a touch more vinegar to keep the balance.