Zucchini and Green Tomato Relish Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/29/21
Zucchini Green Tomato Relish

The Spruce Eats / Diana Rattray
Prep: 90 mins
Cook: 20 mins
Process: 10 mins
Total: 2 hrs
Servings: 80 servings
Yield: 5 pints

This zucchini and green tomato relish recipe is the perfect way to use up the abundance of these vegetables that might be lingering in your garden. The relish is made with zucchini and green tomatoes (of course!) along with bell peppers, onions, pickling salt and spices, garlic and other spices, then canned in clean, glass jars. 

Get ready to make this recipe by prepping the zucchini, tomatoes, peppers, and onions and chopping them. We used the coarse grind of a stand mixer's grinder attachment to make this sweet relish. You can finely chop the vegetables if you don't have a grinder. Plan accordingly as the gound veggies need to sit in the pickling salt for three hours before mixing with the other ingredients and canning.

This is a great relish for hot dogs or burgers, or can be used as a condiment on sandwiches and salads, as a topping for potatoes, or on entrees. You can also use it to make tartar sauce. It's good with cheese too!

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Ingredients

  • 2 1/2 pounds zucchini, ground, to make about 4 1/2 cups

  • 1 1/2 pounds green tomatoes, ground, to make about 2 cups

  • 3 large bell peppers, red and/or yellow, ground

  • 1 large onion, peeled, ground

  • 1/3 cup pickling or canning salt

  • 3 cups cider vinegar

  • 1 1/2 cups sugar

  • 1 tablespoon pickling spices

  • 1 teaspoon yellow mustard seeds

  • 1/2 teaspoon turmeric

  • 2 cloves garlic, finely minced

Steps to Make It

  1. Gather the ingredients.

  2. Put ground vegetables in a large nonreactive container with the pickling or canning salt; gently stir to combine.

  3. Top with about 3 cups of ice cubes, cover, and let stand for 3 hours. 

  4. Drain and lightly rinse.

  5. In a large, nonreactive kettle combine the vinegar, sugar, pickling spices, mustard seeds, turmeric, and garlic.

  6. Bring to a boil; reduce heat to medium-low and simmer for 5 minutes.

  7. Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.

  8. Pack into clean jars.

  9. Wipe rims with a clean damp cloth and seal with 2-part lids.

  10. Process in a boiling water bath canner for 10 minutes.

  11. Enjoy!

Tip

For the bell peppers, you can use all red, all yellow, or mix them up and use both for a more colorful accent to the relish.

How to Store

This tomato relish can be stored in a cool, dark place for up to one year. Once a jar is opened, it should be stored in the refrigerator.

High Altitude Process Times

  • Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1,001 to 6,000 feet.
  • Over 6,000 feet, process for 25 minutes.

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