Got a boatload of zucchini and summer squash? Put it to good use in this deliciously tangy-sweet pickled relish. It’s a delicious accouterment for any number of meat and veggie dishes, but we especially love it spooned right over a grilled hotdog.  


Credit: Kelsey Hansen; Food Styling: Margaret Dickey and Ivy Odom; Prop Styling: Audrey Davis

Recipe Summary

40 mins
1 day 40 mins
Makes 7 pt.


Ingredient Checklist


Instructions Checklist
  • Pulse zucchini, yellow squash, bell pepper, and onion in a food processor until chopped and uniform in size, 3 to 4 times.

  • Stir together sugar, cider vinegar, rice vinegar, mustard seeds, celery seeds, and salt in a Dutch oven, and bring to a boil over medium-high. Stir in squash mixture, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 5 minutes.

  • Pack hot vegetables and liquid into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 15 minutes.