Zucchini Relish

Photo: Alex Farnum; Styling: Randy Mon

This tangy-sweet relish is good on a turkey sandwich or as a dip with crackers and hummus. Jars of relish also make ideal summery gifts.

Yield: Makes 7 half-pt. jars
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 28%
  • Protein: 2.1g
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Carbohydrate: 7.2g
  • Fiber: 1.1g
  • Sodium: 112mg
  • Cholesterol: 0.0mg


  • 1 medium onion, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons turmeric
  • 1/4 teaspoon pepper
  • 2 teaspoons cumin seeds
  • 1/4 cup sugar
  • 2/3 cup distilled white vinegar
  • 2 pounds zucchini, coarsely shredded
  • 1 teaspoon kosher salt


  1. 1. Put onion in food processor and pulse until finely chopped. Transfer to a bowl. Wipe food processor clean, add bell pepper, and pulse until coarsely chopped.
  2. 2. Heat oil over medium heat in a wide 8-qt. pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes.
  3. 3. Fill 7 half-pt. jars and put lids on to seal. Relish keeps, chilled airtight, at least 2 weeks.
  4. Note: Nutritional analysis is per 1/2 cup.
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