18 Spicy Zucchini Relish Recipes Delicious

Transform your zucchini surplus into something spectacular with these 18 fiery relish recipes! Whether you’re looking to spice up burgers, add zing to grilled meats, or create memorable condiments, this collection turns humble squash into vibrant, flavor-packed delights. Perfect for preserving summer’s bounty or adding excitement to any meal, you’ll find your new favorite relish right here—let’s get preserving!

Sweet and Spicy Zucchini Relish

Kick your taste buds into high gear with this sweet and spicy zucchini relish that transforms humble squash into a flavor-packed condiment! It’s the perfect way to use up that garden zucchini avalanche while creating something truly addictive. Seriously, this relish might just become your new favorite fridge staple.

Ingredients

For the zucchini base:
– 4 cups finely diced zucchini
– 1 cup finely diced onion
– 1 tablespoon kosher salt

For the sweet and spicy mixture:
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 teaspoon crushed red pepper flakes
– 1/2 teaspoon celery seed
– 1/4 teaspoon ground turmeric

Instructions

1. Combine 4 cups finely diced zucchini, 1 cup finely diced onion, and 1 tablespoon kosher salt in a large bowl.
2. Let the zucchini mixture sit for 1 hour to draw out excess moisture.
3. Rinse the zucchini mixture thoroughly under cold water to remove the salt.
4. Squeeze the rinsed zucchini mixture firmly with your hands to remove as much liquid as possible.
5. Combine 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 cup water, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon celery seed, and 1/4 teaspoon ground turmeric in a medium saucepan.
6. Bring the sugar mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
7. Add the squeezed zucchini mixture to the boiling liquid.
8. Reduce the heat to medium and simmer the relish for 15 minutes, stirring occasionally.
9. Check the relish consistency by spooning a small amount onto a plate – it should hold its shape without being watery.
10. Remove the saucepan from heat and let the relish cool completely to room temperature.
11. Transfer the cooled relish to an airtight container.
12. Refrigerate the relish for at least 4 hours before serving to allow flavors to meld.

Seriously, this relish delivers the perfect crunch-to-sauce ratio with zucchini that stays pleasantly firm despite the cooking. The sweet heat builds gradually, making it dangerously addictive on everything from burgers to grilled cheese. Try it spooned over cream cheese with crackers for an instant party appetizer that’ll disappear faster than zucchini in August!

Tangy Zucchini Pepper Relish

Let’s be real—your garden is probably staging a zucchini coup right about now, and this tangy relish is your delicious declaration of surrender. This vibrant condiment transforms those prolific green squashes into something so zippy and addictive, you’ll be putting it on everything from hot dogs to grilled cheese. Trust me, your taste buds are about to send you a thank-you note.

Ingredients

• For the Vegetable Base:
  • 4 cups finely diced zucchini
  • 1 cup finely diced red bell pepper
  • 1 cup finely diced onion
  • 1 tablespoon kosher salt
• For the Brine & Flavor:
  • 1 cup white vinegar
  • 3/4 cup granulated sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon red pepper flakes

Instructions

1. Combine the 4 cups of diced zucchini, 1 cup of diced red bell pepper, and 1 cup of diced onion in a large colander.
2. Sprinkle the vegetable mixture with 1 tablespoon of kosher salt and toss thoroughly to coat everything evenly.
3. Let the salted vegetables sit in the colander over a bowl or in the sink for 1 hour to draw out excess water—this keeps your relish from being watery later.
4. After 1 hour, firmly squeeze handfuls of the vegetable mixture to remove as much liquid as possible.
5. In a large, non-reactive pot, combine 1 cup of white vinegar, 3/4 cup of granulated sugar, 1 teaspoon of mustard seeds, 1/2 teaspoon of celery seeds, and 1/4 teaspoon of red pepper flakes.
6. Bring the vinegar mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
7. Add the squeezed vegetable mixture to the boiling brine, stirring to combine everything.
8. Reduce the heat to medium and simmer the relish for 10 minutes, stirring occasionally—the vegetables should soften slightly but still retain some crunch.
9. While the relish simmers, prepare your canning jars and lids according to safe canning procedures if you plan to preserve it.
10. After 10 minutes, carefully ladle the hot relish into clean, warm jars, leaving 1/2-inch of headspace at the top.
11. Process the filled jars in a boiling water bath for 10 minutes if canning, or simply let the relish cool completely before refrigerating for immediate use.

Oh, the glorious crunch and zing! This relish packs a punch with its sweet-tangy brine clinging to every crisp bit of zucchini and pepper. Slather it on burgers, swirl it into cream cheese for a killer dip, or be rebellious and eat it straight from the jar with a spoon—no judgment here.

Garlic Dill Zucchini Relish

Who knew those giant zucchini threatening to take over your garden could transform into something this spectacular? Welcome to the magical world of Garlic Dill Zucchini Relish, where summer’s most prolific vegetable gets a tangy, crunchy makeover that’ll have you cheering “More zucchini, please!” This zesty condiment is about to become your new favorite fridge staple.

Ingredients

For the zucchini base:

– 4 cups finely chopped zucchini
– 1 cup finely chopped onion
– 1 tablespoon kosher salt

For the brine and flavor:

– 1 cup white vinegar
– 3/4 cup granulated sugar
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon turmeric
– 1/4 teaspoon black pepper

For finishing:

– 2 tablespoons fresh dill, chopped
– 3 cloves garlic, minced

Instructions

1. Combine 4 cups finely chopped zucchini, 1 cup finely chopped onion, and 1 tablespoon kosher salt in a large bowl.
2. Let the zucchini mixture sit for 1 hour to draw out excess moisture.
3. Rinse the zucchini mixture thoroughly under cold water and drain completely.
4. Squeeze the zucchini mixture in a clean kitchen towel to remove any remaining liquid.
5. Combine 1 cup white vinegar, 3/4 cup granulated sugar, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon turmeric, and 1/4 teaspoon black pepper in a medium saucepan.
6. Bring the vinegar mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
7. Add the drained zucchini mixture to the boiling vinegar mixture.
8. Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
9. Remove the saucepan from heat and stir in 2 tablespoons fresh dill and 3 cloves minced garlic.
10. Transfer the hot relish to clean jars, leaving 1/4 inch of headspace.
11. Cool the jars completely to room temperature before refrigerating.

Unbelievably crunchy with a perfect sweet-tangy balance, this relish delivers bold garlic and fresh dill flavors that dance across your taste buds. The vibrant yellow-green color and satisfying texture make it irresistible spooned over grilled sausages, stirred into potato salad, or simply devoured straight from the jar with crackers.

Zucchini Onion Mustard Relish

Jazz up your condiment game with this zucchini onion mustard relish that’s about to become your fridge’s new MVP. Just when you thought zucchini had peaked in bread form, it sneaks into this tangy, crunchy relish that’s basically a flavor party in a jar. Trust me, your hot dogs and burgers are already sending thank-you notes.

Ingredients

For the vegetable base:

• 4 cups finely diced zucchini (about 2 medium)
• 1 cup finely diced yellow onion
• 1 tablespoon kosher salt

For the brine and flavoring:

• 1 cup white vinegar
• 1/2 cup granulated sugar
• 2 tablespoons yellow mustard seeds
• 1 teaspoon turmeric powder
• 1/2 teaspoon celery seeds

Instructions

1. Combine 4 cups diced zucchini, 1 cup diced onion, and 1 tablespoon kosher salt in a large colander set over a bowl.
2. Let the vegetables drain for 1 hour to draw out excess moisture—this keeps your relish crisp, not soggy.
3. Rinse the zucchini and onion mixture thoroughly under cold running water to remove excess salt.
4. Squeeze the vegetables firmly in a clean kitchen towel to remove as much liquid as possible.
5. Combine 1 cup white vinegar, 1/2 cup sugar, 2 tablespoons mustard seeds, 1 teaspoon turmeric, and 1/2 teaspoon celery seeds in a medium saucepan.
6. Bring the mixture to a boil over medium-high heat, stirring until the sugar fully dissolves.
7. Add the squeezed zucchini and onion to the saucepan, reducing the heat to maintain a gentle simmer.
8. Cook for 10 minutes, stirring occasionally, until the vegetables are tender but still retain some bite.
9. Remove the saucepan from the heat and let the relish cool completely in the pan—this allows flavors to meld beautifully.
10. Transfer the cooled relish to an airtight container and refrigerate for at least 4 hours before serving.

But brace yourself for the crunch—each bite delivers a zesty pop from the mustard seeds against the mild zucchini. Slather it on grilled sausages, stir into potato salad, or honestly, just eat it with a spoon when no one’s looking.

Hot Jalapeño Zucchini Relish

Every time life hands you too many zucchinis, don’t just make another loaf of bread—make this fiery, tangy relish that’ll wake up your taste buds better than your morning alarm clock. Seriously, this Hot Jalapeño Zucchini Relish is about to become your new favorite condiment obsession, perfect for burgers, hot dogs, or just eating straight from the jar when no one’s looking.

Ingredients

• For the vegetable base:
  • 4 cups finely chopped zucchini
  • 1 cup finely chopped onion
  • 2 jalapeño peppers, finely chopped (seeds removed for milder heat)
• For the brine:
  • 1 cup white vinegar
  • 3/4 cup granulated sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds

Instructions

1. Combine 4 cups finely chopped zucchini, 1 cup finely chopped onion, and 2 chopped jalapeños in a large bowl.
2. Sprinkle 1 tablespoon salt over the vegetable mixture and toss thoroughly to coat every piece.
3. Let the salted vegetables sit at room temperature for exactly 1 hour to draw out excess moisture—this prevents watery relish.
4. Transfer the vegetables to a colander and rinse thoroughly under cold running water for 2 minutes to remove excess salt.
5. Squeeze the vegetable mixture firmly with your hands to remove as much liquid as possible—this step is crucial for crisp texture.
6. In a large saucepan, combine 1 cup white vinegar, 3/4 cup granulated sugar, 1 teaspoon mustard seeds, and 1/2 teaspoon celery seeds.
7. Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugar completely dissolves (about 3-4 minutes).
8. Add the squeezed vegetables to the boiling brine and return to a full rolling boil.
9. Reduce heat to medium and simmer for exactly 10 minutes, stirring occasionally to prevent sticking.
10. While the relish simmers, prepare your canning jars by washing them in hot soapy water and keeping them warm—hot relish going into cold jars can cause breakage.
11. Carefully ladle the hot relish into prepared jars, leaving 1/4 inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth before sealing to ensure proper closure.

That relish packs a serious crunch alongside its sweet-heat personality, with the zucchini maintaining just enough firmness to stand up to the tangy vinegar punch. Try it spooned over grilled sausages, mixed into potato salad, or stirred into cream cheese for the world’s most addictive dip—your fridge will never be the same again.

Zucchini Pineapple Relish

Heads up, flavor adventurers! This zucchini pineapple relish is about to become your new fridge superstar—it’s the sweet-tangy sidekick your burgers, hot dogs, and grilled chicken have been dreaming of. Seriously, this stuff is so good, you might just catch yourself eating it straight from the jar with a spoon (no judgment here).

Ingredients

– For the vegetable base: 4 cups finely diced zucchini, 1 cup finely chopped yellow onion
– For the sweet and tangy mix: 1 cup crushed pineapple (with juice), 1 cup granulated sugar, 1/2 cup apple cider vinegar
– For seasoning: 1 tsp mustard seeds, 1/2 tsp celery seeds, 1/2 tsp turmeric powder

Instructions

1. Combine 4 cups finely diced zucchini, 1 cup finely chopped yellow onion, 1 cup crushed pineapple with juice, 1 cup granulated sugar, and 1/2 cup apple cider vinegar in a large, non-reactive pot.
2. Stir in 1 tsp mustard seeds, 1/2 tsp celery seeds, and 1/2 tsp turmeric powder until evenly distributed.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon.
4. Reduce heat to maintain a steady simmer and cook for 20 minutes, stirring every 5 minutes to prevent sticking. (Pro tip: Don’t walk away—relish has a sneaky habit of bubbling over if left unattended!)
5. After 20 minutes, check consistency; the relish should thicken slightly and the zucchini should be tender but still have some bite.
6. Carefully ladle the hot relish into clean, sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
7. Wipe the jar rims with a clean, damp cloth to ensure a proper seal before placing lids and rings. (Hot tip: Always use fresh lids for canning—reused ones might not seal properly.)
8. Process jars in a boiling water bath for 10 minutes to preserve them for pantry storage.
9. Remove jars from the water bath and let them cool completely on a towel-lined counter for 12 hours. (Bonus tip: You’ll know they’re sealed when the lids make that satisfying “pop” and don’t flex when pressed.)
But this relish isn’t just for hot dogs—its chunky texture and bright, sweet-tangy flavor make it incredible stirred into chicken salad or spooned over cream cheese as a quick party dip. Trust me, once you taste that zucchini-pineapple magic, you’ll be putting it on everything from tacos to toast.

Curried Zucchini Relish

Dazzling your taste buds is what this curried zucchini relish does best—it’s the zesty, tangy sidekick your burgers, grilled meats, and cheese boards have been desperately craving. Think of it as summer’s sassiest preserve, packed with garden-fresh zucchini and a warm curry kick that’ll make your palate do a happy dance. Trust me, this isn’t your grandma’s relish—unless your grandma is secretly a spice wizard.

Ingredients

For the zucchini base:

• 4 cups grated zucchini (about 2 medium zucchinis)
• 1 cup finely chopped yellow onion
• 1 tablespoon kosher salt

For the relish mixture:

• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tablespoon curry powder
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. Combine the grated zucchini, chopped onion, and kosher salt in a large colander set over a bowl, then let it drain for 30 minutes to draw out excess moisture—this keeps your relish from getting watery.
2. Rinse the zucchini and onion mixture under cold water for 1 minute to remove excess salt, then squeeze firmly with your hands to remove as much liquid as possible.
3. In a medium saucepan, combine the apple cider vinegar, granulated sugar, curry powder, mustard seeds, and red pepper flakes over medium-high heat.
4. Bring the vinegar mixture to a boil, stirring constantly until the sugar fully dissolves, which should take about 2–3 minutes.
5. Add the squeezed zucchini and onion to the saucepan, reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally, until the relish thickens slightly.
6. Remove the saucepan from the heat and let the relish cool completely to room temperature, about 1 hour, before transferring it to an airtight jar. Tip: For the best flavor, refrigerate the relish for at least 4 hours before serving—it lets the spices meld beautifully.

Fantastically chunky with a sweet-tangy punch, this relish boasts a texture that’s both crisp and tender, thanks to those well-drained zucchini bits. Serve it slathered on grilled chicken sandwiches or stirred into Greek yogurt for a quick dip—it’s the versatile condiment that elevates everything from breakfast eggs to fancy charcuterie boards.

Zucchini Tomato Basil Relish

Zesty, zippy, and downright zany—this zucchini tomato basil relish is about to become your new favorite condiment crush that’ll make everything from grilled chicken to boring crackers suddenly have way more personality.

Ingredients

For the vegetable base

– 2 medium zucchinis, diced into 1/4-inch cubes
– 1 cup cherry tomatoes, quartered
– 1/2 cup red onion, finely diced

For the dressing and finishing

– 3 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1/4 cup fresh basil leaves, thinly sliced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Place diced zucchini in a colander, sprinkle with 1/4 teaspoon salt, and let drain for 15 minutes to remove excess moisture.
2. Pat zucchini dry thoroughly with paper towels to prevent a watery relish.
3. Combine zucchini, cherry tomatoes, and red onion in a medium mixing bowl.
4. Whisk together olive oil and red wine vinegar in a small bowl until emulsified.
5. Pour dressing over vegetable mixture and toss gently to coat everything evenly.
6. Let the mixture marinate at room temperature for 20 minutes to allow flavors to meld.
7. Fold in sliced basil and remaining 1/4 teaspoon salt and black pepper just before serving.
8. Taste and adjust seasoning if needed—the flavors should be bright and balanced.
Now behold your masterpiece: this relish delivers a satisfying crunch from the zucchini, bursts of sweet acidity from the tomatoes, and that fresh basil kick that makes it ridiculously versatile. Try it piled high on crusty bread with goat cheese, or honestly, just eat it straight from the bowl—we won’t judge.

Sweet Pickled Zucchini Relish

Oh my gourd, who knew zucchini could be this exciting? This sweet pickled zucchini relish is about to become your new favorite condiment—it’s the zesty, tangy sidekick your burgers, hot dogs, and even grilled cheese have been dreaming of. Trust me, this isn’t your grandma’s relish (unless your grandma is secretly a flavor wizard).

Ingredients

For the zucchini base:
– 4 cups finely diced zucchini (about 2 medium zucchinis)
– 1 large onion, finely chopped
– 1 red bell pepper, finely chopped
– 1 tablespoon kosher salt

For the pickling liquid:
– 1 cup white vinegar
– ¾ cup granulated sugar
– ½ cup water
– 1 teaspoon mustard seeds
– ½ teaspoon celery seeds
– ¼ teaspoon turmeric

Instructions

1. Combine 4 cups finely diced zucchini, 1 large finely chopped onion, and 1 finely chopped red bell pepper in a large bowl.
2. Sprinkle 1 tablespoon kosher salt over the vegetables and toss thoroughly to coat.
3. Let the salted vegetables sit at room temperature for exactly 1 hour to draw out excess moisture.
4. Rinse the vegetables under cold running water in a colander for 2 minutes to remove excess salt.
5. Squeeze the rinsed vegetables firmly with your hands to remove as much liquid as possible.
6. Combine 1 cup white vinegar, ¾ cup granulated sugar, ½ cup water, 1 teaspoon mustard seeds, ½ teaspoon celery seeds, and ¼ teaspoon turmeric in a medium saucepan.
7. Bring the pickling liquid to a boil over medium-high heat, stirring until the sugar completely dissolves.
8. Add the squeezed vegetables to the boiling pickling liquid and return to a full boil.
9. Reduce heat to medium and simmer the relish for exactly 10 minutes, stirring occasionally.
10. Carefully ladle the hot relish into clean, sterilized jars, leaving ¼ inch of headspace at the top.
11. Seal the jars tightly and process in a boiling water bath for 10 minutes if canning for long-term storage.

Zesty and vibrant, this relish delivers a satisfying crunch with a perfect sweet-tangy balance that makes ordinary meals extraordinary. Try it spooned over cream cheese with crackers for an instant party appetizer, or mix it into tuna salad for a flavor upgrade that’ll have everyone asking for your secret.

Zucchini Corn Relish

Oh, zucchini—the garden’s most prolific overachiever—finally gets the spotlight it deserves in this zucchini corn relish. Forget bland sides; this zesty, sweet-and-tangy concoction is your new go-to for topping burgers, jazzing up grilled chicken, or just eating straight from the jar with a spoon (no judgment here). It’s summer in a bowl, minus the sunscreen smell.

Ingredients

• For the vegetable base:
  • 2 medium zucchinis, finely diced
  • 1 cup fresh corn kernels (from about 2 ears)
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
• For the tangy brine:
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp red pepper flakes

Instructions

1. Combine the diced zucchinis, fresh corn kernels, diced red bell pepper, and diced red onion in a medium bowl.
2. In a small saucepan, pour in the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and red pepper flakes.
3. Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugar fully dissolves—this should take about 2–3 minutes.
4. Reduce the heat to low and simmer the brine for 5 minutes to let the flavors meld.
5. Tip: Taste the brine now; if you prefer more heat, add an extra pinch of red pepper flakes.
6. Pour the hot brine directly over the vegetable mixture in the bowl.
7. Stir everything together thoroughly to coat all the vegetables evenly.
8. Let the relish sit at room temperature for 20 minutes to allow the flavors to develop and the vegetables to slightly soften.
9. Tip: For a crisper relish, chill it in the refrigerator for 1 hour before serving.
10. Transfer the relish to an airtight container if not serving immediately.
11. Tip: Store leftovers in the fridge; the relish tastes even better after 24 hours as the flavors deepen.

Heavenly crunchy and bursting with sweet corn against the gentle bite of zucchini, this relish is a texture-lover’s dream. Serve it piled high on grilled sausages, stirred into tuna salad for a zesty twist, or as a vibrant topping for tacos—it’s the kitchen MVP you never knew you needed.

Spicy Zucchini Relish with Red Peppers

Ready to transform those garden zucchini from “meh” to magnificent? This spicy zucchini relish with red peppers is about to become your new favorite condiment—it’s the sassy sidekick your burgers, hot dogs, and grilled cheeses never knew they needed.

Ingredients

• For the vegetable base:
  • 4 cups finely diced zucchini
  • 1 cup finely diced red bell pepper
  • 1/2 cup finely diced onion
• For the brine:
  • 1 cup white vinegar
  • 3/4 cup granulated sugar
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes
  • 1/2 tsp celery seeds
  • 1/2 tsp turmeric

Instructions

1. Combine 4 cups finely diced zucchini, 1 cup finely diced red bell pepper, and 1/2 cup finely diced onion in a large non-reactive bowl.
2. Sprinkle 1 tablespoon of salt over the vegetables, toss thoroughly, and let sit for 1 hour to draw out excess moisture.
3. Rinse the salted vegetables under cold water in a colander and drain completely, pressing gently with a clean towel to remove remaining liquid.
4. In a medium stainless steel saucepan, combine 1 cup white vinegar, 3/4 cup granulated sugar, 1 teaspoon mustard seeds, 1/2 teaspoon red pepper flakes, 1/2 teaspoon celery seeds, and 1/2 teaspoon turmeric.
5. Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugar fully dissolves.
6. Add the drained vegetables to the boiling brine and return to a full boil.
7. Reduce heat to medium and simmer for exactly 10 minutes, stirring occasionally to prevent sticking.
8. Remove the saucepan from heat and let the relish cool in the pan for 15 minutes.
9. Ladle the warm relish into clean glass jars, leaving 1/2 inch of headspace at the top.
10. Seal jars tightly and refrigerate for at least 4 hours before serving to allow flavors to meld.

Just wait until you taste that perfect crunch—the zucchini retains a slight bite while the red peppers add sweetness that plays beautifully against the vinegar tang. Jazz up your next barbecue by slathering this relish on grilled sausages or stir it into potato salad for an instant flavor upgrade that’ll have everyone asking for your secret.

Zucchini Apple Cider Relish

Kick your condiment game up a notch with this zucchini apple cider relish that’s about to become your fridge’s new MVP. Who knew those garden-zapping zucchinis could transform into a tangy, sweet-and-savory superstar? Get ready to relish the chaos—and the flavor.

Ingredients

• For the zucchini base: 2 cups finely diced zucchini, 1 cup finely chopped yellow onion
• For the liquid mixture: 1 cup apple cider vinegar, 1/2 cup granulated sugar, 1/4 cup light brown sugar
• For seasoning: 1 tsp mustard seeds, 1/2 tsp celery seeds, 1/4 tsp red pepper flakes

Instructions

1. Combine 2 cups finely diced zucchini and 1 cup finely chopped yellow onion in a large, non-reactive saucepan.
2. Add 1 cup apple cider vinegar, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 tsp mustard seeds, 1/2 tsp celery seeds, and 1/4 tsp red pepper flakes to the pan.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugars completely.
4. Reduce heat to medium-low and simmer for 25–30 minutes, stirring every 5–7 minutes to prevent sticking.
5. Cook until the liquid has reduced by half and the relish thickens slightly, coating the back of a spoon. Tip: For a smoother texture, mash a few zucchini pieces with a fork during the last 5 minutes of cooking.
6. Remove the pan from heat and let the relish cool in the pan for 10 minutes. Tip: Skim off any foam that rises to the top for a clearer, prettier relish.
7. Transfer the warm relish to a clean glass jar or airtight container. Tip: Press a piece of parchment paper directly onto the surface before sealing to keep the top from darkening.
8. Refrigerate the relish for at least 2 hours before serving to allow the flavors to meld.

Crunchy yet tender, this relish delivers a zippy vinegar kick balanced by sweet apple cider undertones and a whisper of heat. Slather it on grilled sausages, swirl into potato salad, or dollop over a block of cream cheese for an instant party dip that’ll have everyone asking for the recipe.

Zucchini Relish with Turmeric and Ginger

Nailed it—we’re about to turn your garden’s most overachieving veggie into a zesty, golden-hued relish that’ll make your taste buds do a happy dance. This zucchini relish, spiked with turmeric and ginger, is the condiment hero your burgers, hot dogs, and cheese boards have been dreaming of. Get ready to relish the moment (pun absolutely intended)!

Ingredients

For the zucchini base:
– 4 cups finely diced zucchini (about 2 medium)
– 1 cup finely diced yellow onion
– 1 tablespoon kosher salt

For the brine:
– 1 cup apple cider vinegar
– ¾ cup granulated sugar
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– ½ teaspoon black pepper

Instructions

1. Combine 4 cups diced zucchini, 1 cup diced onion, and 1 tablespoon kosher salt in a large colander set over a bowl.
2. Let the mixture drain for 1 hour to draw out excess moisture, which prevents a watery relish.
3. Rinse the zucchini and onion under cold water to remove excess salt, then squeeze firmly with your hands to remove as much liquid as possible.
4. In a medium saucepan, combine 1 cup apple cider vinegar, ¾ cup granulated sugar, 1 tablespoon grated ginger, 1 teaspoon turmeric, and ½ teaspoon black pepper.
5. Bring the brine to a boil over medium-high heat, stirring until the sugar fully dissolves.
6. Add the squeezed zucchini and onion to the saucepan, reducing the heat to medium-low.
7. Simmer the mixture for 15 minutes, stirring occasionally, until the zucchini softens slightly but still retains some crunch.
8. Use a slotted spoon to transfer the relish to clean jars, leaving about ½ inch of headspace.
9. Pour the remaining hot brine over the relish until it’s fully submerged.
10. Seal the jars and let them cool to room temperature before refrigerating.

Dazzlingly vibrant and packed with zing, this relish balances sweet, tangy, and earthy notes with a satisfying crunch. Slather it on grilled sausages, swirl into yogurt for a dip, or crown your avocado toast for an instant flavor upgrade!

Smoky Chipotle Zucchini Relish

Oh, the humble zucchini finally gets the spicy makeover it deserves! This smoky chipotle zucchini relish is about to become your new favorite condiment—the kind that makes boring burgers beg for mercy and turns simple tacos into flavor explosions. Let’s dive into this zesty adventure where veggies get a fiery glow-up and your taste buds throw a little fiesta.

Ingredients

For the zucchini base:

• 4 cups finely diced zucchini (about 3 medium zucchinis)
• 1/2 cup diced red onion
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tsp salt

For the smoky chipotle flavor:

• 2 minced chipotle peppers in adobo sauce
• 1 tbsp adobo sauce (from the can)
• 2 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
2. Add 1/2 cup diced red onion and sauté for 3 minutes until translucent.
3. Stir in 4 cups finely diced zucchini and cook for 8 minutes, stirring occasionally, until softened but still slightly crisp.
4. Sprinkle 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp black pepper over the zucchini mixture.
5. Add 2 minced chipotle peppers, 1 tbsp adobo sauce, and 2 tbsp honey to the skillet.
6. Pour in 1/4 cup apple cider vinegar and simmer for 5 minutes, stirring constantly, until the liquid reduces by half. Tip: Don’t walk away during this step—the honey can burn if unattended!
7. Remove the skillet from heat and let the relish cool completely to room temperature, about 20 minutes. Tip: Spread it on a baking sheet to speed up cooling if you’re impatient like me.
8. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours before serving. Tip: The flavors deepen overnight, so make it a day ahead for maximum impact.

This relish delivers a satisfying crunch from the zucchini with a slow-building heat that whispers “oh yeah” rather than screams. The smoky chipotle plays beautifully with the sweet honey, creating a condiment that’s equally at home on grilled chicken as it is stirred into mayo for a killer sandwich spread. Try it spooned over cream cheese with crackers—your guests will think you’re a culinary genius.

Zucchini Cucumber Relish

Aren’t you tired of that sad, lonely zucchini sitting in your fridge judging your life choices? Let’s transform that green cylinder into a zesty relish that’ll make your taste buds do a happy dance and your hot dogs weep with joy.

Ingredients

For the vegetable base:

• 4 cups finely diced zucchini
• 2 cups finely diced cucumber
• 1 cup finely diced onion
• 1 tablespoon kosher salt

For the relish liquid:

• 1 cup white vinegar
• 3/4 cup granulated sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon turmeric powder

Instructions

1. Combine 4 cups finely diced zucchini, 2 cups finely diced cucumber, and 1 cup finely diced onion in a large colander.
2. Sprinkle 1 tablespoon kosher salt over the vegetable mixture and toss thoroughly to coat every piece.
3. Let the salted vegetables drain over a bowl for exactly 2 hours to draw out excess moisture—this prevents watery relish.
4. Rinse the vegetables under cold running water for 30 seconds to remove excess salt.
5. Squeeze handfuls of the vegetable mixture firmly to remove as much liquid as possible—you should get about 1/2 cup of liquid.
6. Combine 1 cup white vinegar, 3/4 cup granulated sugar, 1 teaspoon mustard seeds, 1/2 teaspoon celery seeds, and 1/4 teaspoon turmeric powder in a medium saucepan.
7. Bring the vinegar mixture to a rolling boil over medium-high heat, stirring until the sugar completely dissolves.
8. Add the squeezed vegetables to the boiling liquid and return to a full boil.
9. Reduce heat to medium and simmer for exactly 10 minutes, stirring occasionally to prevent sticking.
10. Remove from heat and let cool to room temperature before transferring to jars—the relish will thicken as it cools.

Every bite of this relish delivers a satisfying crunch that’ll make you forget vegetables can be boring. The sweet-tangy balance plays beautifully against grilled sausages or stirred into chicken salad. Honestly, you might just start eating this stuff with a spoon when no one’s watching.

Honey Mustard Zucchini Relish

Wondering what to do with that zucchini avalanche from your garden? This honey mustard zucchini relish is about to become your new favorite condiment crush—it’s tangy, sweet, and ridiculously easy to whip up when you’re staring down a mountain of summer squash.

Ingredients

For the zucchini base:
– 4 cups finely diced zucchini (about 2 medium)
– 1/2 cup finely chopped yellow onion
– 1 tsp kosher salt

For the relish liquid:
– 1/2 cup apple cider vinegar
– 1/4 cup honey
– 2 tbsp yellow mustard
– 1/4 tsp black pepper

Instructions

1. Combine 4 cups finely diced zucchini, 1/2 cup finely chopped yellow onion, and 1 tsp kosher salt in a colander set over a bowl.
2. Let the zucchini mixture drain for 30 minutes to remove excess moisture, pressing gently with a spoon halfway through.
3. Rinse the zucchini mixture under cold water to remove excess salt.
4. Squeeze the zucchini mixture firmly in a clean kitchen towel to remove all remaining liquid.
5. Combine 1/2 cup apple cider vinegar, 1/4 cup honey, 2 tbsp yellow mustard, and 1/4 tsp black pepper in a medium saucepan.
6. Bring the vinegar mixture to a boil over medium-high heat, stirring constantly with a whisk.
7. Reduce heat to medium and simmer the sauce for 3 minutes until slightly thickened.
8. Add the drained zucchini mixture to the saucepan.
9. Cook the relish over medium heat for 8 minutes, stirring frequently, until zucchini is tender-crisp.
10. Remove the relish from heat and let it cool completely in the saucepan.
11. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours before serving.

Oh, the glorious crunch! This relish delivers a perfect sweet-tangy punch with just enough zucchini texture to keep things interesting. Slather it on grilled sausages, stir into potato salad, or heck, eat it straight from the jar when no one’s looking—we won’t judge.

Zucchini Relish with Bell Peppers and Celery

Get ready to transform those garden zucchini from “meh” to magnificent with this zesty relish that packs more personality than a summer blockbuster! This vibrant condiment will have you wondering why you ever settled for boring store-bought versions when you can create this flavor explosion in your own kitchen.

Ingredients

For the Vegetable Base

– 4 cups finely chopped zucchini
– 1 cup finely chopped green bell pepper
– 1 cup finely chopped red bell pepper
– 1/2 cup finely chopped celery
– 1 large onion, finely chopped

For the Brining Liquid

– 2 tablespoons kosher salt
– 4 cups cold water

For the Cooking Syrup

– 1 1/2 cups white vinegar
– 1 cup granulated sugar
– 1 teaspoon celery seeds
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon turmeric

Instructions

1. Combine 4 cups chopped zucchini, 1 cup green bell pepper, 1 cup red bell pepper, 1/2 cup celery, and 1 chopped onion in a large non-reactive bowl.
2. Dissolve 2 tablespoons kosher salt in 4 cups cold water to create your brining liquid.
3. Pour the salt water over the chopped vegetables, ensuring all pieces are fully submerged.
4. Cover the bowl and refrigerate for exactly 4 hours to draw out excess moisture and crisp the vegetables.
5. Drain the vegetables thoroughly in a colander, pressing gently to remove as much liquid as possible.
6. Rinse the vegetables under cold running water for 30 seconds to remove excess salt.
7. Combine 1 1/2 cups white vinegar, 1 cup sugar, 1 teaspoon celery seeds, 1/2 teaspoon mustard seeds, and 1/4 teaspoon turmeric in a large stainless steel pot.
8. Bring the vinegar mixture to a rolling boil over medium-high heat, stirring constantly until the sugar completely dissolves.
9. Add the drained vegetables to the boiling syrup, reducing heat to maintain a gentle simmer.
10. Cook the relish for exactly 10 minutes, stirring occasionally to prevent sticking.
11. Pro tip: Use a slotted spoon to check if vegetables have turned translucent around the edges – this indicates perfect doneness.
12. Expert move: Sterilize canning jars by boiling them in water for 10 minutes while the relish cooks.
13. Smart hack: Place a kitchen towel under your hot jars to prevent thermal shock when filling.
14. Carefully ladle the hot relish into prepared jars, leaving 1/4 inch headspace at the top.
15. Wipe the jar rims clean with a damp cloth to ensure proper sealing.
16. Process filled jars in a boiling water bath for 10 minutes to seal.
17. Remove jars from the water bath and let cool completely on a towel-lined counter for 12 hours.
18. Check that all lids have sealed by pressing the center – it should not flex up and down.
A crunchy symphony of textures awaits in every bite, with the zucchini maintaining just enough firmness while the peppers add sweet bursts of color. This relish brings such vibrant energy to burgers and hot dogs that your backyard barbecue will never be the same again!

Zucchini Relish with Cumin and Coriander

Zesty zucchini gets its moment in the spotlight with this unexpectedly addictive relish that’ll have you putting it on everything from hot dogs to grilled chicken. We’re kicking boring condiments to the curb with a bold blend of cumin and coriander that transforms humble squash into a flavor powerhouse. Trust me, this isn’t your grandma’s relish—unless your grandma was a spice-loving culinary rebel.

Ingredients

For the zucchini base:

• 4 cups finely chopped zucchini
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 1 tbsp kosher salt

For the spice blend and liquid:

• 1 cup white vinegar
• 3/4 cup granulated sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp mustard seeds
• 1/4 tsp black pepper

Instructions

1. Combine 4 cups finely chopped zucchini, 1 cup chopped yellow onion, and 1/2 cup chopped red bell pepper in a large bowl.
2. Sprinkle 1 tbsp kosher salt over the vegetable mixture and toss thoroughly to coat.
3. Let the salted vegetables sit at room temperature for exactly 1 hour to draw out excess moisture. Tip: This step prevents watery relish, so don’t rush it!
4. Transfer the vegetables to a colander and rinse under cold running water for 1 minute to remove excess salt.
5. Squeeze the vegetables firmly with your hands to remove as much liquid as possible.
6. Combine 1 cup white vinegar, 3/4 cup granulated sugar, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp mustard seeds, and 1/4 tsp black pepper in a medium saucepan.
7. Bring the vinegar mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
8. Add the squeezed vegetables to the boiling vinegar mixture and return to a full boil.
9. Reduce heat to medium and simmer for exactly 10 minutes, stirring occasionally. Tip: The vegetables should be tender but still have a slight crunch—overcooking makes them mushy.
10. Remove the saucepan from heat and let the relish cool completely in the pan. Tip: For best flavor, refrigerate the relish overnight before serving to let the spices meld.

Every spoonful delivers a crunchy, tangy punch with the warm earthiness of cumin and the citrusy notes of coriander creating a surprisingly complex flavor profile. Elevate your burger game by slathering this on brioche buns, or stir it into Greek yogurt for an instant dip that’ll disappear faster than your resolve to eat just one chip.

Summary

Excitingly, these 18 spicy zucchini relish recipes offer endless ways to transform your garden bounty into zesty condiments. Whether you’re a canning pro or new to preserving, there’s a perfect recipe waiting for you! Pick your favorite, give it a try, and let us know which one you loved most in the comments below. Don’t forget to share this delicious roundup with fellow food lovers on Pinterest!