Sweet and Spicy Jalapeño Zucchini Relish (Canning Friendly)
Bursting with flavor, this tangy, sweet and spicy jalapeño zucchini relish takes regular relish and ratchets it up a few levels. If finely chopped sweet pickles just don’t do it for you, there’s a good chance this zucchini version will change your mind. Perfect for carrot dogs, smart dogs, or to add a little flavor to salad dressings and sauces, this relish is also canning friendly and a great way for gardeners to preserve some of this years zucchini harvest.
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All About Zucchini
Zucchini (or courgette) have a sort of reputation amongst gardeners, for being fairly easy to grow and quite prolific in their production of fruit (yes, zucchini are technically a fruit). The general advice is not to plant more than 1-2 plants for a single household, as they can produce so many zucchini in a single growing season, you’ll be dropping them on neighbors doorsteps, and bringing them as hostess gifts. Or, in my case, finding ways to can them.
Fortunately, zucchini are also easy and versatile to cook with. They have a mild flavor that can be brought out by roasting, or disguised by stronger flavors. That means they work just as well in a stew as they do in an apple crisp! (You can check out this video of zucchini apple crisp if that’s of interest to y0u). They also work for pickles, can be eaten raw, made into dips or sauces, and spiralized into “noodles”- there are tons and tons of zucchini possibilities.
To pick a good zucchini, look for one approximately 8 inches long- anything longer risks them being tough. Look for shiny, bold, and unbruised skin. You want your zucchini to be firm with no mushy bits. Store them dry in a plastic bag in your refrigerators crisper drawer, and they should have no problem staying good for a couple weeks.
Nutritionally, zucchini are low in calories and high in dietary fiber and vitamins A, C, K, and B6. They also contain good amounts of manganese, potassium, folate, and copper as well as smaller amounts of other vitamins and minerals. They are also rich in antioxidants, including lutein, zeaxanthin, and beta-carotene.
Looking for Vegan Zucchini Recipes? Try one of these!
- Seitan-Based Vegan Zucchini Meatballs
- Caramelized Vegan Zucchini Dip with White Beans
- Crispy Vegan Zucchini Fritters with Oats and Coconut
- Zucchini-Ganoush- An Easy Vegan Zucchini Recipe
- Garlic Yeasted Savory Zucchini Bread
- 30 Vegan Zucchini Recipes, Savory and Sweet
- Vegan Breaded Zucchini Recipe (Baked)
- Vegan Sausage Stuffed Summer Squash
- Roasted Vegan Summer Squash Side Dish
- Summer Squash, Kale, and Pasta Casserole
Relish some Relish? Check out these ones!
- Sweet and Briney Kelp Relish
- Golden Relish- Fresh Turmeric Recipe
- Zesty Dill Garlic Scape Relish
- Green Garlic Relish
Spicy Zucchini Relish Tips and Tricks
- Zucchini is just one type of summer squash, but you can use any summer squash in this recipe.
- If you are making a refrigerator version of this recipe, feel free to play around with what you add- bell peppers, extra onions, a little celery, tomatillos or green tomatoes- but if you are planning on canning, please do not adjust the vegetables, salt, sugar, or vinegar levels as it may make your version not safe to can.
- Make sure to sterilize cans, rims, and utensils before canning. Use new, never-used lids. If you have never done hot water bath canning before, I highly recommend you read up on it, as I do not give instructions at a beginner level in this recipe. This Checklist is a good place to start.
- For best results, store cans in a cool, dark, dry place and consume within one year. Refrigerate after opening.
- Relish is great on vegan hotdogs, like this. It’s also excellent for burgers, mixed into macaroni or pasta salads, on sandwiches, in salad dressings, or mixed with a vegan yogurt for a tzatziki-like dip.
Sweet and Spicy Jalapeño Zucchini Relish (Canning Friendly)
Ingredients
- 2 lb. zucchini or summer squash
- 3 large jalapeno peppers
- 2 medium-sized onions
- 6 cloves garlic
- 2 cups distilled white vinegar
- 1/2 cup granulated sugar
- 1 tbsp. ground cumin
- 2 tsp. dried dill
- 1 tbsp. Mexican oregano
- 4 tsp. table salt
Instructions
- Grate the zucchini and place in a large pot. Dice the onion, and mince the garlic and jalapeno. Add them, along with the remaining ingredients to the pot. Bring to a boil and reduce to a simmer. Cook for around 45 minutes, stirring occasionally, until the zucchini has released most of its moisture and the relish is thick and flavorful.
- Store in an air-tight container in the fridge, or follow the next steps for canning.
- Sterilize canning jars- this recipe makes approximately 3 pint-sized jars. Prepare a hot water bath by bringing a large pot of water to a boil.
- Pack your jars with the relish, leaving 1/2 inch of headspace. Make sure to use a clean chopstick to stir, removing any air bubbles from the relish. Use new lids. Hot water bath can for 15 minutes, before removing and allowing to cool on the counter for 24 hours before checking to insure they’ve sealed properly.
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