|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 9g|
|Vitamin C 12mg||60%|
|*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.|
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!
"This relish was delicious. I’ve been using it in all my sandwiches and burgers since making it. It’s sweet, tangy and packed with flavor. I’ve also been mixing it with mayo which is absolutely delicious as a condiment. Luckily, it makes plenty, so enough to share with friends and family!" —Cara Cormack
4 1/2 cups ground zucchini, from about 2 1/2 pounds zucchini
2 cups ground green tomatoes, from about 1 1/2 pounds green tomatoes
3 large bell peppers, red and/or yellow, ground
1 large onion, ground
1/3 cup pickling or canning salt
3 cups cider vinegar
1 1/2 cups granulated sugar
1 tablespoon pickling spices
1 teaspoon yellow mustard seeds
1/2 teaspoon turmeric
2 cloves garlic, finely minced
Gather the ingredients.
Put the ground zucchini, green tomatoes, peppers, and onion in a large nonreactive container with the pickling or canning salt. Gently stir to combine.
Top with about 3 cups of ice cubes. Cover and let stand for 3 hours.
Drain and lightly rinse.
In a large, nonreactive pot combine the vinegar, sugar, pickling spices, mustard seeds, turmeric, and garlic. Bring to a boil. Then reduce heat to medium-low and simmer for 5 minutes.
Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.
Pack into clean jars. Wipe rims with a clean damp cloth and seal with 2-part lids.
Process in a boiling water bath canner for 10 minutes. Enjoy!
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.
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.
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.