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“This recipe was given to me by one of my good friends when we were discussing all the recipes we wanted to try with zucchini. I adjusted it to meet our taste (we like it more tart and zesty). Please feel free to adjust it to meet your tastes also. The prep time and cook time is approximate, I've never really timed myself because I'm usually doing several things at one time.”
1hr 30mins
7 jelly jars

Ingredients Nutrition


  1. Peel, seed and chop zucchini.
  2. Seed and chop peppers. Chop onion. (I use my food processor to chop the veggies to a finer piece.).
  3. In large bowl mix zucchini, peppers, onions and 1 Tablespoon of salt. Cover and Chill vegetables 6 hours or up to 1 day.
  4. In a large colander, drain vegetables and rinse several times under cold water, draining well.
  5. Put a large pot of water (about 2/3rds full of water) on stove and bring to boil.
  6. In a different large stainless steel or enameled pot combine vegetables with remaining ingredients except canning salt and bring to a boil.
  7. Reduce heat on veggies and simmer for about 10 minutes, stirring occasionally.
  8. Heat lids in hot water bath for about 5 minutes in a small pan on stove.
  9. Divide relish among hot, sterilized canning jars (I use the small jelly size. This makes approximately 7-8 jars.).
  10. Add the canning salt to each jar of relish (about 1/2 tsp per jar), wipe rims of jars with clean dry towel. Place hot lids (dry with towel) and rings on jars and screw in place.
  11. Place jars in the large kettle of boiling water for approximately 15 minutes. Remove jars from kettle on clean dry towel on the counter. Carefully turn jars over on towel to help seal jars. (This is optional, I've just found it helps the lids seal well.).
  12. When jars are cool, gently press center of lids to make sure it is sealed (doesn't indent/pop). Write date on lids.
  13. Relish should keep for several months in your pantry with sealed lids. Store in refrigerator after opening.

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