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Zucchini Relish Recipe: A Great Way to Use Zucchini

Old family recipes make the most satisfying meals and are always a hit with family and friends. Here are some of Stephanie's favorites.

This sweet zucchini relish recipe makes about 6 pints of relish.

This sweet zucchini relish recipe makes about 6 pints of relish.

Best Zucchini Sweet Relish Recipe!

One of our favorite ways to use our homegrown zucchini is in zucchini sweet relish. This tastes very much like the sweet India relish made from cucumbers that we enjoy on our hot dogs and hamburgers. We like this relish in tuna salad, egg salad, and on sandwiches. Mixing the relish with mayonnaise makes an excellent tartar sauce for fish with its sweet/tart flavor. Add some to your pasta salads, too!

Supply List

  • 6 or 7 pint-sized canning jars with rubberized seals and rings
  • 1 pot large enough to fit 6 pint jars (this does not need a lid)
  • Jar tongs to remove hot jars from the water bath
  • Large plastic or stainless bowl for relish
  • Measuring cup and measuring spoons

Ingredients

  • 10 cups zucchini, peeled, chopped
  • 2 cups onion, chopped
  • 1 large green pepper, chopped fine
  • 5 tablespoons salt, canning or Kosher
  • 2 1/4 cups white vinegar
  • 2 1/2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 1 teaspoon tumeric
  • 2 teaspoons celery seed
  • 1 tablespoon corn starch

Instructions

  1. Wash jars and lids. Place jars in hot water to heat up.
  2. Chop zucchini, onion, green pepper in a food processor or run through a grinder. Add salt and let stand in refrigerator overnight.
  3. Drain and rinse in cold water.
  4. Add remaining ingredients and heat in large pot. Bring to low boil and simmer for 30 minutes.
  5. Pour mixture into hot jars and seal. Place in pot and process in boiling water bath (212°F) for 15 minutes.
  6. Remove from water bath with tongs and set on counter to cool. You will hear the "pop" as the jars cool off and the lids seal.
  7. Tighten rings and let completely cool. Makes 6–7 pints of relish.

Rate the Zucchini Relish Recipe

Hints for Canning

  • Wash the jars, lids, and rings in hot soapy water and sterilize in boiling water. Let them stand in hot water until you're ready to fill them.
  • After filling the jars, wipe off the rims with a damp paper towel. If the jar rim is not perfectly clean, the lids won't seal.
  • You know the jars are sealed when you hear the "pop" of the lids contracting. You will see that the center of the lid is slightly indented.
  • The jars will cool at slightly different rates, so some jars will take longer to seal than others.
  • If a jar doesn't seal, you can keep it in the refrigerator to use or you can reprocess it. Before reprocessing, remove the lid and make sure that the lid and jar rim are perfectly clean as a bit of relish or juice on the rim could have prevented sealing.

It's Easy to Grow Zucchini!

If you grow your own zucchini, you know that just a few plants will produce more zucchini than you can use. You give some to the neighbors, you make zucchini bread, zucchini muffins, and zucchini casserole, but you still have zucchinis up the wazoo!

Zucchini is one of the easiest and most rewarding vegetables to grow in your garden. One packet of seeds can yield dozens of zucchinis, providing enough to feed your family and most of the neighborhood for a good part of the summer.

The plants are showy, with large leaves and big yellow flowers. Once the plant produces flowers, the vegetable is not far behind. In good growing conditions with plenty of moisture, the dark green zucchinis can double in size overnight. Don't despair; they keep well in the refrigerator, and you can always leave some in the mail box for the mail lady!

Enjoy Your Relish!

Serve this zucchini sweet relish at your cookouts with hot dogs and hamburgers. You may also like it, as our family does, spread in ham sandwiches or in your tuna salad or egg salad. If you grow your own zucchini, make extra to give away to your friends!

Questions & Answers

Question: Can you freeze zucchini relish rather than canning it?

Answer: I haven't tried freezing the relish, but I think you could probably do that without harming it.

Question: Can I double the relish recipe?

Answer: Yes, you can easily double the recipe.

© 2012 Stephanie Henkel

Comments

Sp Greaney from Ireland on July 30, 2020:

What a great way to use up extra zucchini. Great for those who have their own harvest and don't want any of them to go to waste.

Stephanie Henkel (author) from USA on July 12, 2017:

Veronica - cornstarch is a thickening agent, so your relish might be too thin to be useful as condiment. It will still be edible. You could probably empty out your jars into a pot, add the cornstarch and cook for a couple of minutes, then re-jar.

Veroica on July 11, 2017:

What happens if you forget the cornstarch in a batch of zucchini relish is it still edible

Stephanie Henkel (author) from USA on October 03, 2014:

Perspycacious - I think this won HOTD shortly after I published it two years ago. It is nice to see some new traffic now, though. Thanks for stopping in to read and comment!

Demas W Jasper from Today's America and The World Beyond on October 02, 2014:

WOW! There's hope yet for some of MY nearly 700 Hubs! Your winner of this Hub Of The Day is this one from TWO years ago! I knew I had commented about being able to dehydrate zucchini and then blend it into zucchini flour, and here's the Hub, the comment, and your reply "born again"....or did it just take the HP Team that long to read this? In any case, congratulations and they are well-deserved. Just think, if you had left HP you might never have known!

Susan Zutautas from Ontario, Canada on October 02, 2014:

I've got my freezer full of zucchini bread this year :)

Stephanie Henkel (author) from USA on October 02, 2014:

Wow, Susan! Our season for zucchini is ended, and I didn't even get to make zucchini bread! Hubby did make the relish, though. There are tons of things you can do with it...enjoy!

Susan Zutautas from Ontario, Canada on October 02, 2014:

We still have zucchini here and loads of it :)

Stephanie Henkel (author) from USA on October 02, 2014:

Susan Zutautas - It might be a little late in the season for zucchini, but do hope you'll give a try next summer. Thanks so much for the pin and shares! :)

Stephanie Henkel (author) from USA on October 02, 2014:

Paula Atwell - You'd never know this was zucchini in this relish recipe...one of the reasons people like it! This is probably similar to a cucumber relish recipe, but don't know if the vegetables would be interchangeable.

Susan Zutautas from Ontario, Canada on October 02, 2014:

How did I miss this before! Pinning and sharing because it sure sounds like a recipe I'd love.

Paula Atwell from Cleveland, OH on October 02, 2014:

Hi, interesting recipe. I am not much of a zucchini fan (except in zucchini bread), can you use other vegetables in place of the zucchini?

Stephanie Henkel (author) from USA on March 29, 2013:

Cathy Fidelibus - If you have your own garden, zucchini is a perfect crop to grow. This zucchini relish recipe is perfect for your extra zucchini and fairly easy to make. Check out my zucchini cobbler recipe, too! Thanks for stopping in to comment. Much luck with your garden!

Ms. Immortal from NJ on March 29, 2013:

This comes at a great time for me. I am planning on doing a lot of canning and pickling from garden. Thanks again!

Shared!

Stephanie Henkel (author) from USA on December 23, 2012:

AudreyHowitt - This zucchini relish recipe is a great way to use surplus garden zucchini. Glad you liked the recipe!

Audrey Howitt from California on December 23, 2012:

This looks wonderful!!

Stephanie Henkel (author) from USA on November 27, 2012:

Cathy Fidelibus - Glad you liked the zucchini relish recipe! Hope you enjoy it next time zucchini are in season!

Ms. Immortal from NJ on November 27, 2012:

Thanks, this recipe looks amazing. Going to pin it for future reference.

Stephanie Henkel (author) from USA on October 29, 2012:

SunsetSky - Zucchini Relish is a great way to use extra zucchini from your garden. You'll enjoy it all year long! Thanks for stopping in to read and comment!

SunsetSky from USA on October 29, 2012:

This looks very tasty. I've never tried it but I am tempted to make it. Thank you for sharing!

Stephanie Henkel (author) from USA on October 01, 2012:

Vespawoolf -There is something so satisfying about having beautiful jars of pickles or jams and jellies on my pantry shelves. The zucchini relish is a wonderful dash of color and taste! Thanks so much for your kind comments!

Vespa Woolf from Peru, South America on October 01, 2012:

I can see why this hub won HOTD! What a beautiful recipe with nice photos, too. I don't can but this recipe could convince me to give it a try! I like the idea of having a pantry full of sweet zucchini relish. Thanks for sharing...voted up!

Stephanie Henkel (author) from USA on September 14, 2012:

Midget38 - This zucchini relish is our favorite sweet relish! I'm glad you like the recipe. Thanks for the comment and the Pin!

Michelle Liew from Singapore on September 14, 2012:

A really creative way to use zucchini! Will pin this to my recipe list on Pin. Thanks for this wonderful hub!

Stephanie Henkel (author) from USA on July 19, 2012:

Italiangourmet123 - I hope you enjoy the zucchini relish if you make it. Thanks for stopping in to read and comment on my article.

Stephanie Henkel (author) from USA on July 08, 2012:

Perspycacious - I wouldn't have thought to try drying zucchini and making zucchini flour...hmmm, interesting concept!

Demas W Jasper from Today's America and The World Beyond on July 08, 2012:

Who would hve thought that "zucchini" would turn into such a Keyword! (Note: you can dehydrate the zucchini which grow to large, then blend them into zucchini flour. Try that one, too.)

Stephanie Henkel (author) from USA on July 01, 2012:

Jean Rogers - Good luck with your zucchini relish - hope you like it! Thanks for your nice comment on my photos!

Jean Rogers on July 01, 2012:

I have never heard of zucchini relish, but it sounds fascinating and I must try it. By the way, I your photos are great.

Nithya Venkat from Dubai on July 01, 2012:

Delicious, must try this out. Congratulations!!

Stephanie Henkel (author) from USA on June 30, 2012:

Meiamae and Bridalletter:

Glad you enjoyed my zucchini relish recipe! It's a great way to use some of your garden crop. Thanks for stopping in to read and comment!

Brenda Kyle from Blue Springs, Missouri, USA on June 30, 2012:

Wonderful. Your best friend cook should be the sneaky chef. She has many recipes that sneak those right in. I made chili last night and snuck the zucchini in.

Stephanie Henkel (author) from USA on June 29, 2012:

Mary615 - Thanks for checking out my zucchini relish recipe - hope your neighbor enjoys it! I've never heard of preserving nuts in Mason jars - I'll certainly check out your hub!

Gloria from France on June 29, 2012:

Thanks Stephanie.

Mary Hyatt from Florida on June 29, 2012:

Good Morning, Stephanie Henkel! I told my neighbor about this recipe, andshe copied it and said she would certainly make some of this because she just loved Zucchini relish, just never knew how to make it!

BTW, I have learned how to preserve lots of foods, including all those pecans I never use up at Christmastime. When you have time, check out my Hub on preserving nuts in Mason jars.

Hope you have a wonderful day with all your Zucchinis.

Stephanie Henkel (author) from USA on June 29, 2012:

Virginia Lynne, Southern Honey, Snakeslane, Nmdonders:

I'm so glad you enjoyed my article on making zucchini sweet relish! Thanks so much for stopping in to view and comment on my hub!

Stephanie Henkel (author) from USA on June 29, 2012:

Hi Mary615 - Haha...wish you lived closer, too - I'd give you some relish and zucchini, too! Actually, we only plant one little packet of seeds. It seems a waste to not use the whole package. One plant can produce a LOT of zucchini, though!

Oh, you noticed the cornstarch? When I let my husband do the shopping, he will often come back with the giant economy size of whatever was on the list - YIKES! I think I've had that box of cornstarch for 4 years already!

Nira Perkins on June 29, 2012:

I've just recently become a fan of zucchini. For some reason I never like it before and now I have it several times a month. I'll have to give this a try. Also, congratulations on Hub of the Day!

Virginia Kearney from United States on June 28, 2012:

What an interesting recipe! I have done a lot of different types of canning but never made relish. I will have to try this. Thanks for the creative idea! I'm pinning it and voting it up.

Mary Hyatt from Florida on June 28, 2012:

With all due respect, my friend Stephanie Henkel: I just can't get excited over Zucchini relish. Wish we lived closer so you could give me some so I could just try it.

Dumb question: If you have way too much why do you plant so much? I can tell you are a serious cook.....I never saw such a big container of cornstarch!

Congrats on HOTD. You did a great job with photos and instructions on how to make Zucchini relish.

I voted this UP, etc.etc.

Allison from San Diego, CA on June 28, 2012:

Yummm! I can't wait to try this out. Thanks for the creative idea!

Stephanie Henkel (author) from USA on June 28, 2012:

Daughter of Maat and Urmilashukla23 - Thanks for your comments and congratulations! Hope you enjoy the zucchini relish recipe if you try it!

-

Verlie Burroughs from Canada on June 28, 2012:

Very nice recipe and presentation of the sweet zucchini relish. So deserving of the Hub of the Day accolade. Congratulations!

Stephanie Henkel (author) from USA on June 28, 2012:

Tammyswallow - Thanks for stopping by, Tammy. Perhaps you'll try making this relish - I think you'd like it!

Stephanie Henkel (author) from USA on June 28, 2012:

GMwilliams - I'm sure you'll love this sweet zucchini relish on your hot dogs or sandwiches!

Melissa Flagg COA OSC from Rural Central Florida on June 28, 2012:

Great hub, I've got some extra zucchini, and I've been trying to figure out how to use them before they go bad! Thank you so much for this hub! Had to share it!

Urmila from Rancho Cucamonga,CA, USA on June 28, 2012:

Wow! Recipe for zucchini sweet relish! Loved it. I will try making it. Voted up! Oh, congratulations on Hub of the day!

Tammy from North Carolina on June 28, 2012:

I love pickle relish, but I have never tried zuccinni. Great hub with great photos! Congratulations on another well deserved Hub of the Day! That is awesome.

Grace Marguerite Williams from the Greatest City In The World-New York City, New York on June 28, 2012:

This sounds so delectable! I am going to try this on my hot dogs!

Stephanie Henkel (author) from USA on June 28, 2012:

I'd love to see a photo of your relish with yellow or red pepper added! Good luck with your relish making! :)

Stephanie Henkel (author) from USA on June 28, 2012:

B.Malin - Wow! I'm surprised that you've never had relish on a hot dog, but not surprised that you liked it! Actually, I often have both sauerkraut and relish. Thanks for your comments!

Stephanie Henkel (author) from USA on June 28, 2012:

HawaiiHeart - Zucchini makes a great relish - give it a try! Thanks for stopping in to read and comment!

Stephanie Henkel (author) from USA on June 28, 2012:

J.S.Matthew - Thanks so much for stopping in to comment and congratulate on my HOTD! I appreciate your votes and the share!

Stephanie Henkel (author) from USA on June 28, 2012:

Hui, LIP, Emilybee - Thanks so much for stopping in to comment on my Zucchini sweet relish recipe! I appreciate your thoughts!

David Stillwell from Sacramento, California on June 28, 2012:

I will try this recipe out in the next couple of days and post you a picture... im excited by this.

Stephanie Henkel (author) from USA on June 28, 2012:

Hi Peggy W - Gardening, freezing, canning and pickling do go together, don't they? I think you would have enjoyed making this relish when you had a big crop of zucchini! Thanks for stopping in with your comments, congratulations and votes! And thanks for the tweets!

Stephanie Henkel (author) from USA on June 28, 2012:

Hi Davenmidtown - Gosh, it's good to see you here! We used green bell peppers because we happened to have them available, but I would love to see the added color of a red or yellow pepper (or both!) in this recipe. It would certainly add eye appeal! Thanks for stopping in, Dave!

Stephanie Henkel (author) from USA on June 28, 2012:

Gloshei - You can just make the relish and refrigerate it, but it will keep for a very long time unrefrigerated if you use the water bath and seal the lids. If you don't plan to seal it, you might want to do half of the recipe unless you'll be giving away your relish. :)

Stephanie Henkel (author) from USA on June 28, 2012:

Fawntia - It's really hard to tell the difference between this relish and one made with cucumbers. Thanks for stopping by to read and comment!

JS Matthew from Massachusetts, USA on June 28, 2012:

Wow I have never heard of Zucchini Relish! I am not a huge Zucchini fan but I will try anything once! Congrats on the Hub of the Day! Voted up and shared!

JSMatthew~

emilybee on June 28, 2012:

Wow how creative! Your pictures are great and it sounds delicious! I'll try it someday.

LIP from United States on June 28, 2012:

great relish recipe! hope you check mine out:

https://hubpages.com/food/Pao-de-Queijo-Recipe-Eng...

Hui (蕙) on June 28, 2012:

Great idea. My dad grows zucchini in his backyard. And it does grow fast, and a lot vegetables that are not useful. This is practical. Besides, I like the way you organize this hub.

Peggy Woods from Houston, Texas on June 28, 2012:

Hi Stephanie,

I wish I had this recipe when we lived in Wisconsin many years ago and had a huge garden producing many things + zucchini. Yes...they really grow fast! I definitely did some canning back then! Congratulations on your HOTD award. This sounds so good! Up votes and tweeting. You don't need a share today with followers since you are on the front page! :)

David Stillwell from Sacramento, California on June 28, 2012:

Hey Stephanie! Congratulations on Hub of The Day... always well deserved. Question: What kind of peper would you use in your recipe? I was thinking red or yellow Bell Pepper?

b. Malin on June 28, 2012:

Hi Stephanie, I like Zucchini, and then I go through times of NOT liking it. However would you believe, Last week was the first time I had Relish of any kind on a Hot Dog... And I LIKED it! They were out of Sauerkraut. Anyway, your Recipe sounds Good, I'm willing to try it!

I now look forward to Following your Hubs.

Gloria from France on June 28, 2012:

Stephanie this hub couldn't have come at a better time for me. I have planted some Zuchinies and was wonder what to do with them if they all mature. Thanks I will bookmark this one for definite.

Do I have to use a hot water bath? as I have never done this method before.

Thanks

HawaiiHeart from Hawaii on June 28, 2012:

I love zucchini - but never thought you could use it in a relish! How interesting! Thanks for sharing!

Fawntia Fowler from Portland on June 28, 2012:

I've never been a big fan of zucchini, but I like relish, so this is interesting!

Stephanie Henkel (author) from USA on June 28, 2012:

Ktrapp - Thanks for stopping back to visit and for the congratulations on my HOTD! I have to admit that as an artist, I get much pleasure from photographing the results of my recipes when the colors are so striking. Thanks for noticing and commenting! :)

Stephanie Henkel (author) from USA on June 28, 2012:

Sally's Trove - It's true - when you have a bumper crop of zucchini, you are sometimes desperate for new ways to use it! :)

Thanks for the reminder about the water level in the water bath. Yes, do cover the jars with water by an inch or two!

Thanks for the comments and the votes! Do watch my hubs for one more unique way of using up that zucchini!

Stephanie Henkel (author) from USA on June 28, 2012:

Sholland10 – Haha…it sometimes comes to a point where the neighbors won’t answer the door when they see us heading their way with another armload of zucchini…we did have a bumper crop this year, and making relish was one way of using some of the excess. Thanks for the votes and shares! ?

Stephanie Henkel (author) from USA on June 28, 2012:

Victoria Lynn - Some years we have a big problem with squash bugs, but this year the zucchini produced great results before the bugs found them. ? Good luck next year! Thanks for stopping by to read and comment!

Kristin Trapp from Illinois on June 28, 2012:

Just wanted to stop back by to say congratulations. I love this hub and the beautiful color of the zucchini relish.

Stephanie Henkel (author) from USA on June 28, 2012:

Sunshine625 – You’ll never eat zucchini? There are some good ways to camouflage it, you know…maybe we can sneak it into one of your other food groups… ? Thanks for your comments and complements!

Comfort B – Most of the sweet relish recipes I’ve seen call for similar amounts of sugar to balance the vinegar for a sweet-sour flavor. By cutting the sugar to half, you probably won’t ruin the recipe, but it will definitely be more on the sour side. I’d be curious to know the results if you try it.

Kellyward – Thanks so much for visiting again and for the congratulations! It’s always wonderful to hear from you! ?

Thelma Alberts – Ever since I started making this relish, my family has enjoyed it on sandwiches. It does give a little added zip! Thanks for stopping by to comment, Thelma!

Stephanie Henkel (author) from USA on June 28, 2012:

MizBejabbers – I’ll have to try this recipe with yellow squash, too, as we often get more of that than we can eat. Good idea to use zucchini in pepper relish! Thanks so much for your comments and votes!

Joaniebaby – Thanks so much for your comments and congratulations! The vinegar in this recipe gives it just enough “zing.” I hope your husband likes it!

Penofone – I never would have thought to use vanilla to add flavor to relish ...interesting idea. Thanks so much for stopping by to read and comment!

Sherri from Southeastern Pennsylvania on June 28, 2012:

Up, useful, and everything else, Stephanie. I never thought of making a zucchini relish, but what an awesome way to "deal" with this huge garden producer. You can only eat so many baked and stuffed zucchini boats, zucchini breads, and zucchini stir fries in a season.

To affirm your encouraging words to missolive about canning, this hot water bath method really is easy. You just have to jump into it the first time and gain confidence from the good results. I would only add that the water level should cover the loosely screwed jar lids by about an inch (please correct me if I'm wrong).

Voted up and everything else.

Susan Holland from Southwest Missouri on June 28, 2012:

Stephanie, I never realized it until I just read your recipe that nutmeg IS in relish. I taste it every time. Yes, once you plant zucchini, be prepared for a ton of leftovers to give away. I never thought of turning it into relish! Thanks for the idea!

Votes and shares!!

Victoria Lynn from Arkansas, USA on June 28, 2012:

Congrats on HOTD! Your photos are beautiful. Does zucchini grow better than squash? I try to plant squash and usually get one or two before the bugs or heat get to the plants. Maybe I'll try zucchini next time. Thanks!

Thelma Alberts from Germany and Philippines on June 28, 2012:

I love eating zucchini but I have not heard of zucchini relish before. A change in cooking this vegetable is very welcome. I bit this is yummy in sandwiches. Thanks for sharing. BTW, Congrats on winning the HOTD!

Linda Bilyeu from Orlando, FL on June 28, 2012:

Congrats Steph on your HOTD! Your hubs are brilliant with photos and details...I'll never eat zucchini, but I admire your talent with creating this relish!:)

kelleyward on June 28, 2012:

Stopping back by to say CONGRATS on the HOTD. Another fantastic hub!

Comfort Babatola from Bonaire, GA, USA on June 28, 2012:

I love sweet relish, but oh boy, that's a lot of sugar! If I do try to make mine, I'll probably use 1/2 that amount. Hope that won't ruin it.

Thanks for sharing your recipe, and congrats on being the HOTD!

Voted useful.

Anish Patel on June 28, 2012:

I have some butter squash but don't use a spoon to curl out the insides when making a pickle out of it. I know relish can be demanding task also but know it loses its nutty flavor a little when making it. I try to add a little vanilla to spice up the relish or pickle, try using a wooden spoon coated with sugar and spices for great flavor....

Thanks for the tips at the end....

Anish

B.B.

joaniebaby on June 28, 2012:

Great recipe. Congratulations on Hub of the Day. When we lived on the farm we always had a bumper crop of zucchini. Zucchini bread was our favorite, but this relish sounds good, and I know my husband would love it. He loves anything with a "zing" to it.

Doris James MizBejabbers from Beautiful South on June 28, 2012:

Zucchini relish sounds like a fantastic idea because I love zucchini any way it is fixed, even raw in salads. One reader just answered a question I was going to ask, "can you freeze zucchini?" I don't know why I never thought of zucchini relish. I have a squash relish recipe that calls for yellow squash that a friend gave me and I have been using it for 20 years. The basic recipe is very similar to yours except that it doesn't use nutmeg, and I have used it to make pepper relish. Your photos are beautiful, and so is your relish. Voted up for a truly good hub.

Stephanie Henkel (author) from USA on June 28, 2012:

Missolive - Although the canning process might seem daunting to a beginner, it's really easy and the results are well worth while. Thanks so much for your congratualtions and for your kind comments on my recipe!

Marisa Hammond Olivares from Texas on June 28, 2012:

Congratulations on this wonderful hub of the day. I have never tried zucchini relish. Aside from the process from canning, this recipe sounds pretty easy and the ingredients are deliciously simple. Thanks for sharing this recipe with us and have a fabulous day.

Stephanie Henkel (author) from USA on June 28, 2012:

RTalloni - Thanks so much for stopping in again and for your congratulations! I was very pleased and surprised to see this recipe featured!

Stephanie Henkel (author) from USA on June 28, 2012:

Marcy Goodfleisch - There are certainly many things you can do with zucchini, and this relish is just one of them. Hope you enjoy it! Thanks so much for your very nice comments!

Stephanie Henkel (author) from USA on June 28, 2012:

DeborahNeyens - I had to laugh when you said you still have frozen zucchini from last year and your new crop is about to come in because that's happened to me. I really hate to waste any of our garden vegetables, so sometimes it's hard to be realistic on how much we'll actually use. Making pickles and relish is a good alternative to freezing. Thanks for your comments and for the congratulations!

Stephanie Henkel (author) from USA on June 28, 2012:

Vanderleelie - Zucchini plants often produce such bumper crops that it's hard to use them all. This sweet relish is just one way to make use of your crop - enjoy!

Stephanie Henkel (author) from USA on June 28, 2012:

Pstraubie48 - Good luck with making your zucchini sweet relish - I'm sure you'll find it easy to get good results with this recipe. I never thought of putting relish on bean soup,but it sounds good! Thanks for the good idea and for stopping in to comment!

Stephanie Henkel (author) from USA on June 28, 2012:

Turtlewoman - When zucchini are in season, I'm always looking for some new way to use them. Making zucchini sweet relish is an excellent way to preserve some of our excess zucchinis. Hope you have a chance to give it a try. Thanks for your comments!

Patricia Scott from North Central Florida on June 28, 2012:

Hi Stephanie Sweet relish and zucchini...how can this not be yummy?! I have never made a relish but a see a relish-making day in my future. I can almost taste this. I like to put relish on bean soup. Thanks for sharing this.

And, congratulations on hub of the day.

Vanderleelie on June 28, 2012:

Looks like a great solution to the "more-than-enough" feeling that comes at harvest time. My zucchini plants here in Canada are just starting to grow, but with this recipe, I'll be prepared for the inevitable bumper crop!

Deborah Neyens from Iowa on June 28, 2012:

What a great idea! I will try that this year. Last year I grated zucchini and froze it raw in bags to use during the winter in soups, stews, and bread, but guess what? Even though it seemed like I was using tons of it, I still have several bags of frozen zucchini left in the deep freeze and new zucchini almost ready in the garden. This sounds like a good alternative for using my surplus. Congrats on Hub of the Day!

Marcy Goodfleisch from Planet Earth on June 28, 2012:

Mmmmm! The recipe sounds so delicious, and your photos are just delectably beautiful! Zucchini is a great and flexible vegetable - I love it!

RTalloni on June 28, 2012:

Just stopping back in to say congrats on your Hub of the Day award for this super recipe.

Kim Lam from California on June 28, 2012:

What an interesting recipe! I do have quite a bit of them growing already. Thanks for sharing!