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Zucchini Relish Sweet and Tangy

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“A canned recipe using summer squash spicing and sweetening it with love. Top a hot dog, burger, fried fish with this. Or add to mayonnaise for an easy tartar sauce. 8/2011 added garlic and used just red bell peppers.”
8 8 ounce jars

Ingredients Nutrition


  1. In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
  2. Rinse and drain very well.
  3. Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
  4. Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
  5. Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
  6. Spoon relish into jars leaving 1/2 inch head space.
  7. Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.

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