A cherished family recipe made from scratch every summer with fresh zucchini from the garden.
Every year when the zucchini patch starts overflowing, it’s time to pull out Grandma’s old handwritten recipe card and make a big batch of her famous zucchini relish. This recipe has been passed down through the generations, and not only is it a great way to use up a bumper crop, it also adds a tangy, sweet pop of flavour to burgers, hot dogs, sandwiches, and even cheese platters.
🥒 Ingredients:
- 10 cups zucchini, grated (skin on, seeds removed if large)
- 4 cups onion, finely chopped
- 2 red capsicums (bell peppers), finely diced
- 2 green capsicums (bell peppers), finely diced
- 5 tablespoons salt (non-iodised, like pickling or sea salt)
- 3 cups white sugar
- 3 cups white vinegar (5% acidity)
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon turmeric
- 1 teaspoon cracked black pepper
- Optional: 1 teaspoon chili flakes if you like a touch of heat
🛠️ Tools & Jars You’ll Need:
- Large non-reactive mixing bowl (glass or stainless steel)
- Colander or strainer
- Cheesecloth or clean tea towel
- Large stock pot
- Ladle and jar funnel
- Sterilised preserving jars with lids — we use 250ml or 500ml mason jars
- Water bath canner or large pot for sealing jars (optional but recommended for long-term storage)
👩🍳 Instructions:
- Prepare the vegetables
Grate your zucchini (we leave the skin on if it’s tender) and finely chop onions and capsicums. Combine all in a large bowl. - Salt and soak
Sprinkle salt over the veg mix and toss well. Cover with a clean tea towel and let sit overnight (or at least 8 hours) in the fridge. This draws out the excess moisture. - Drain and rinse
The next day, drain the mixture well using a colander. You can press it gently or wrap it in cheesecloth to squeeze out more liquid. - Cook the relish
In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and pepper. Bring to a boil, stirring until the sugar dissolves. - Add veggies
Add the drained veggie mix to the vinegar mixture and bring everything to a simmer. Let it cook gently for about 30–40 minutes, stirring occasionally. The relish should reduce and thicken slightly. - Sterilise jars
While the relish cooks, sterilise your jars and lids in boiling water for at least 10 minutes, or run them through a hot dishwasher cycle. - Jar the relish
Using a ladle and funnel, pack the hot relish into sterilised jars, leaving about 1cm (½ inch) headspace. Wipe the rims clean, seal with lids and bands. - Seal and store
- For long-term storage, we water bath can the jars for 10 minutes. This ensures a vacuum seal.
- If you’re planning to eat them within 2–3 months, just let them cool on the bench and store in the fridge.
- Properly sealed jars will keep for up to 12 months in a cool, dark pantry.
- Once opened, store in the fridge and use within 4–6 weeks.
🌿 A Few Notes from Grandma:
- The longer it sits, the better it gets. Flavours really develop after a few weeks.
- Try it with sharp cheddar on crackers, or dolloped onto sausages.
- If your zucchinis are huge and seedy, scoop out the inner pulp and just use the flesh.
Every time we pop open a jar of this relish, it’s like getting a little taste of summer from the garden. We make enough to last us through the year, and always a few extra to give away. After all, nothing says love like homemade zucchini relish 💚
