Zucchini Relish

Horseradish and hot peppers give this relish its “zest”. While it isn’t exactly like a traditional pickle relish, it still seems to beg to be served with hot dogs.


  • 4 1/4 lb (2 kg) zucchini, about 14 medium
  • 1 1/2 lb (675 g) onion, about 5 medium
  • 2 large sweet red peppers
  • 1 large sweet green pepper
  • 1/3 cup (75 ml) pickling salt
  • 2 1/2 cups (675 ml) granulated sugar
  • 1 tbsp (15 ml) Each: ground nutmeg & ground turmeric
  • 2 1/2 cups (625 ml) white vinegar
  • 4 tbsp (60 ml) prepared horseradish
  • 1 large hot pepper including seeds, chopped


    Preparation Day

    • Pulse zucchini in food processor to finely chop; measure 12 cups (3000 ml). Repeat for onions; measure 4 cups (1000 ml). Place chopped vegetables in a large glass or stainless steel bowl. Remove seeds and membrane from sweet green and red peppers. Finely chop green pepper; cut red pepper into 1/4 inch (0.5 cm) cubes; add both to zucchini. Stir in pickling salt. Cover and refrigerate overnight.

    Preserving Day

    • Drain vegetables; rinse with cold running water. Drain in a cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.
    • Place vegetables in a large stainless steel saucepan. Stir in sugar, nutmeg, turmeric, vinegar, horseradish and hot pepper; bring to a boil. Reduce heat and boil gently until thick, about 45 minutes.
    • Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
    • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
    • Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining relish.
    • Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.


September 26, 2016

Dorothy B

Brandon, MB

This relish is a very popular relish in my family and they request I make it each year. I leave out the hot pepper and the nutmeg as my son doesn't care for them but the relish is still his favorite for hot dogs and hamburgers.