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Sweet Bread and Butter Zucchini Relish Recipe with Onion and Peppers

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A vibrant, sweet bread and butter zucchini relish with onion and peppers that balances sweetness, tang, and a hint of warmth. Perfect as a condiment for sandwiches, grilled meats, and more.

Ingredients

Scale
  • 6 cups finely sliced or chopped zucchini (about 4 medium zucchinis)
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 2 cups granulated sugar (organic cane sugar preferred)
  • 1 ½ cups white vinegar (5% acidity, apple cider vinegar can be substituted)
  • 1 tablespoon salt (kosher or pickling salt preferred)
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon ground turmeric

Instructions

  1. Prepare the Vegetables (15 minutes): Wash and dry the zucchini and peppers. Finely chop or slice the zucchini into thin rounds or half-moons, depending on size. Chop the onions and peppers into small, even pieces.
  2. Combine Vegetables and Salt (10 minutes): In a large mixing bowl, toss the chopped zucchini, onions, and peppers with the tablespoon of salt. Let sit for about 1 hour to draw out excess moisture. Drain the liquid off and gently squeeze the vegetables to remove as much liquid as possible.
  3. Mix Sugar, Vinegar, and Spices (5 minutes): In a large pot, combine the sugar, white vinegar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
  4. Add Vegetables to Pot (5 minutes): Once the sugar-vinegar mixture is boiling, carefully add the drained vegetables. Reduce heat to low and simmer gently, stirring frequently, for about 20-25 minutes until the relish thickens and develops a glossy appearance.
  5. Test Thickness and Flavor (2 minutes): The relish should coat the back of a spoon and have a balanced sweet-tangy flavor. Adjust by simmering longer or adding sugar if needed.
  6. Spoon into Sterilized Jars (10 minutes): Ladle the hot relish into sterilized glass jars, leaving about ¼ inch headspace. Wipe rims clean and seal tightly with lids.
  7. Cool and Store (overnight): Let jars cool at room temperature. Store in the refrigerator if consuming within a few weeks or process in a hot water bath for 10 minutes for long-term shelf storage.

Notes

Do not skip the salting step to avoid watery relish. Stir regularly during simmering to prevent sticking. Use sterilized jars for long-term storage. For a low-sugar version, reduce sugar by about 25% and adjust vinegar accordingly. Fresh yellow or mild hot peppers can be used for variation. Freezing is an option if you want to skip canning.

Nutrition

Keywords: zucchini relish, bread and butter relish, summer relish, homemade relish, sweet relish, pepper relish, canning recipe, vegan relish, gluten-free relish

Find it online: https://sparklespoon.com/sweet-bread-and-butter-zucchini-relish-recipe-with-onion-and-peppers-easy-homemade-guide/