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Sweet and Spicy Zucchini Relish

Sweet and Spicy Zucchini Relish turns shredded zucchini into a bright, tangy relish with golden vinegar brine, tiny mustard seeds, and jalapeno heat. Salted zucchini drains first, then the mixture simmers until glossy and thick enough for easy spooning.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
resting and draining 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

6 cups shredded zucchini
  • 6 cup shredded zucchini Use fresh zucchini, shredded; drain after salting.
2 onions, diced
  • 2 onions, diced Dice evenly so the relish texture stays consistent.
1 cup sugar
  • 1 cup sugar Helps balance the vinegar tang and thicken slightly during simmering.
1 cup apple cider vinegar
  • 1 cup apple cider vinegar For a bright, tangy brine.
1 tbsp mustard seed
  • 1 tbsp mustard seed Distributes tiny pops of flavor throughout the relish.
1 jalapeno, minced
  • 1 jalapeno, minced Keep seeds in for more heat, or remove for milder relish.

Equipment

  • 1 Dutch oven

Method
 

Salt and drain zucchini
  1. Combine the shredded zucchini with the diced onions and salt them thoroughly, then let them stand for 1 hour to draw out moisture and turn glossy.
  2. Drain the zucchini and onions well so the relish won’t thin; set the drained mixture aside while you prepare the brine.
Cook the relish
  1. In a pot, stir together the drained zucchini-onion mixture with the sugar, apple cider vinegar, mustard seed, and minced jalapeno until the sugar dissolves and the mixture looks evenly coated.
  2. Bring the pot to a simmer and cook for 20 min, stirring occasionally, until the mixture looks bright and slightly thickened.
Jar and process
  1. Pack the relish into clean jars while hot, leaving appropriate headspace, then wipe rims for a good seal.
  2. Process the jars in a water bath for 10 min so they seal properly for pantry storage.

Notes

Pro tip: drain very well after the 1-hour salting step—less liquid means a thicker, spoonable relish. Store sealed jars in a cool, dark pantry; refrigerate after opening and use within 2–3 weeks. Freezing: not recommended for best texture. For a lower-sugar option, replace the sugar with a 1:1 canning sugar substitute (check label directions for measurements).