Zucchini and Green Tomato Relish

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 10/17/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 10/17/19

Zucchini Green Tomato Relish

The Spruce / Diana Rattray
  • Total: 110 mins
  • Prep: 90 mins
  • Cook: 20 mins
  • Process: 10 mins
  • Yield: 5 pints (80 servings)
Nutritional Guidelines (per serving)
24 Calories
0g Fat
5g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 5 pints (80 servings)
Amount per serving
Calories 24
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 503mg 22%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We used the coarse grind of a stand mixer's grinder attachment to make this sweet relish. This is a great relish for hot dogs or burgers, and it's a good way to use extra green tomatoes and zucchini. Finely chop the vegetables if you don't have a grinder. 

Ingredients

  • 4 1/2 cups/2 1/2 pounds zucchini (ground)
  • 2 cups/1 1/2 pounds green tomatoes (ground)
  • 3 large bell peppers (red and/or yellow, ground)
  • 1 large onion (peeled, ground)
  • 1/3 cup​ salt (pickling or canning salt)
  • 3 cups cider vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon ​​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 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, 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!

High Altitude Process Times

  • Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet.
  • Over 6,000 feet, process for 25 minutes.