Vibrant, versatile, and downright delicious, zucchini is the unsung hero of summer gardens, transforming into relishes that range from fiery to sweet with just a few simple tweaks. Whether you’re looking to spice up your burgers or add a sweet tang to your sandwiches, our roundup of 20 zucchini relish recipes promises to inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy this garden gem!
Spicy Zucchini Relish with Jalapeños
Ready to spice up your condiment game? This Spicy Zucchini Relish with Jalapeños is a tangy, crunchy delight that’ll jazz up any dish. You’ll love how easy it is to make, and the kick from the jalapeños is just right.
Ingredients
- Zucchini – 2 cups, diced
- Jalapeños – 2, finely chopped
- White vinegar – 1 cup
- Sugar – ½ cup
- Salt – 1 tsp
Instructions
- Combine zucchini, jalapeños, vinegar, sugar, and salt in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Tip: Use a wooden spoon to prevent scratching your pan.
- Reduce heat to low and simmer for 20 minutes, until the zucchini is translucent. Tip: Keep an eye on the heat to avoid burning.
- Remove from heat and let cool to room temperature. Tip: The relish thickens as it cools, so patience is key.
- Transfer to a jar and refrigerate for at least 2 hours before serving.
Crunchy with a perfect balance of sweet and heat, this relish is fantastic on burgers or mixed into mayo for a spicy sandwich spread. Try it on grilled hot dogs for an unexpected twist!
Sweet Zucchini Relish with Honey
Oh, you’re going to love this Sweet Zucchini Relish with Honey. It’s the perfect blend of sweet and tangy, and it’s surprisingly easy to make. Let’s get started!
Ingredients
- Zucchini – 2 cups, finely chopped
- White vinegar – 1 cup
- Honey – ½ cup
- Yellow onion – ½ cup, finely chopped
- Salt – 1 tsp
- Mustard seeds – 1 tsp
Instructions
- Combine the zucchini, onion, and salt in a large bowl. Let it sit for 1 hour to draw out the moisture.
- Drain the zucchini and onion mixture in a colander, pressing to remove excess liquid.
- In a large pot, mix the vinegar, honey, and mustard seeds. Bring to a boil over medium heat.
- Add the drained zucchini and onion to the pot. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- While simmering, sterilize your jars by boiling them in water for 10 minutes. This ensures your relish stays fresh longer.
- After 20 minutes, remove the pot from the heat. Let the relish cool for 5 minutes.
- Pour the relish into the sterilized jars, leaving ¼ inch of headspace. Seal the jars tightly.
Perfect for topping grilled meats or spreading on sandwiches, this relish has a crisp texture and a sweet, slightly tangy flavor. Try it with cream cheese on crackers for an easy appetizer.
Tangy Zucchini Relish with Apple Cider Vinegar
Let’s talk about a game-changer for your summer BBQs—a tangy zucchini relish that’s both refreshing and packed with flavor. You’ll love how the apple cider vinegar adds a bright kick, making it the perfect condiment for hot dogs, burgers, or even as a vibrant salad topper.
Ingredients
- Zucchini – 4 cups, finely diced
- Onion – 1 cup, finely diced
- Apple cider vinegar – 1 cup
- Sugar – 1 cup
- Salt – 1 tsp
- Mustard seeds – 1 tsp
- Turmeric – ½ tsp
Instructions
- Combine zucchini and onion in a large bowl. Sprinkle with salt, mix well, and let sit for 2 hours to draw out moisture.
- Rinse the zucchini and onion under cold water. Drain thoroughly, pressing out excess liquid with your hands.
- In a large pot, mix apple cider vinegar, sugar, mustard seeds, and turmeric. Bring to a boil over medium heat, stirring until sugar dissolves.
- Add the drained zucchini and onion to the pot. Reduce heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking.
- While simmering, sterilize your jars by boiling them in water for 10 minutes. Keep them hot until ready to use.
- After 20 minutes, remove the pot from heat. Carefully ladle the hot relish into the sterilized jars, leaving ¼ inch headspace.
- Seal the jars tightly and process in a boiling water bath for 10 minutes to ensure preservation.
Kick your relish game up a notch with this zesty creation. The texture is crisp yet tender, with a flavor that’s boldly tangy and slightly sweet. Try it on grilled chicken or mix into tuna salad for an unexpected twist.
Zucchini and Onion Relish with Mustard Seeds
Alright, you’re about to make something that’ll jazz up any sandwich or grilled dish with minimal effort. This zucchini and onion relish with mustard seeds is your new go-to for adding a tangy, slightly sweet crunch.
Ingredients
- Zucchini – 2 cups, diced
- Onion – 1 cup, finely chopped
- Mustard seeds – 1 tbsp
- Vinegar – ½ cup
- Sugar – ¼ cup
- Salt – 1 tsp
Instructions
- Heat a medium saucepan over medium heat. Add the mustard seeds and toast for 1 minute, or until they start to pop.
- Add the diced zucchini and chopped onion to the saucepan. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Pour in the vinegar, sugar, and salt. Stir well to combine all the ingredients.
- Reduce the heat to low and simmer the mixture for 20 minutes, stirring every 5 minutes to prevent sticking.
- Remove from heat and let the relish cool to room temperature before serving. Tip: The flavors develop more if you let it sit for an hour.
- Store any leftovers in an airtight container in the fridge for up to a week. Tip: This relish gets better with time, so make it a day ahead if you can.
- For a smoother texture, you can pulse the cooled relish in a food processor a few times. Tip: Don’t over-process; you want to keep some crunch.
The relish is a vibrant mix of soft and crunchy, with a perfect balance of sweet and tangy. Try it on a hot dog for a surprising twist or mix it into potato salad for extra zing.
Zucchini Relish with Red Bell Peppers
Ever find yourself with a surplus of zucchini and not sure what to do with it? This zucchini relish with red bell peppers is your answer—it’s crunchy, slightly sweet, and perfect for jazzing up burgers or hot dogs.
Ingredients
- Zucchini – 4 cups, finely diced
- Red bell peppers – 2 cups, finely diced
- White vinegar – 1 cup
- Sugar – 1 cup
- Salt – 1 tbsp
- Mustard seeds – 1 tsp
- Celery seeds – 1 tsp
Instructions
- Combine zucchini and red bell peppers in a large bowl. Sprinkle with salt, mix well, and let sit for 2 hours to draw out moisture.
- Drain the vegetables in a colander, rinse under cold water, and press to remove excess liquid.
- In a large pot, mix vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium heat, stirring until sugar dissolves.
- Add the drained vegetables to the pot. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Remove from heat and let cool slightly before transferring to jars. Seal tightly and refrigerate for at least 24 hours before serving to allow flavors to meld.
Perfect for adding a zesty kick to your summer BBQs, this relish has a delightful crunch and a balance of sweet and tangy flavors. Try it on grilled chicken or as a vibrant topping for avocado toast.
Zucchini and Carrot Relish with Turmeric
Wondering what to do with that surplus of zucchini and carrots? You’re in luck! This zucchini and carrot relish with turmeric is not just a great way to use up your veggies, but it’s also a vibrant, flavorful condiment that’ll brighten up any meal.
Ingredients
- Zucchini – 2 cups, grated
- Carrots – 2 cups, grated
- Apple cider vinegar – 1 cup
- Sugar – 1 cup
- Turmeric – 1 tsp
- Salt – 1 tsp
Instructions
- Combine zucchini, carrots, apple cider vinegar, sugar, turmeric, and salt in a large pot.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to low and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
- After 20 minutes, check the consistency. The relish should be thick, with most of the liquid evaporated. If it’s too watery, simmer for an additional 5 minutes.
- Remove the pot from the heat and let the relish cool to room temperature.
- Transfer the cooled relish into clean jars and refrigerate. It will thicken further as it cools.
Keep this relish in mind for your next barbecue or sandwich—it adds a sweet, tangy crunch that’s hard to resist. The turmeric not only gives it a beautiful golden hue but also a subtle earthiness that pairs wonderfully with grilled meats or as a bright addition to your morning toast.
Zucchini Relish with Garlic and Dill
Just imagine biting into a crunchy, tangy relish that’s bursting with fresh flavors. You’re going to love this zucchini relish with garlic and dill—it’s the perfect way to use up that summer zucchini bounty.
Ingredients
- Zucchini – 4 cups, finely chopped
- White vinegar – 1 cup
- Sugar – 1 cup
- Garlic – 2 cloves, minced
- Fresh dill – 2 tbsp, chopped
- Salt – 1 tsp
Instructions
- Combine zucchini, white vinegar, sugar, and salt in a large pot over medium heat.
- Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Reduce heat to low and simmer for 20 minutes, until the zucchini is translucent.
- Add minced garlic and chopped dill, stirring well to incorporate.
- Continue simmering for another 10 minutes, ensuring the relish doesn’t stick to the bottom of the pot.
- Remove from heat and let cool slightly before transferring to jars or serving.
Vibrant and zesty, this relish has a delightful crunch with a sweet and tangy balance. Try it on grilled hot dogs or as a fresh topping for your favorite sandwich.
Zucchini and Corn Relish with Lime
Feeling like you need a fresh, zesty side to brighten up your summer meals? This zucchini and corn relish with lime is your go-to. It’s quick, easy, and packs a punch of flavor.
Ingredients
- Zucchini – 2 cups, diced
- Corn kernels – 1 cup
- Lime juice – 2 tbsp
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Heat olive oil in a skillet over medium heat (350°F) until shimmering.
- Add diced zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
- Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
- Stir in corn kernels. Cook for another 3 minutes, until corn is heated through.
- Remove skillet from heat. Drizzle lime juice over the mixture and sprinkle with salt.
- Tip: Fresh lime juice makes all the difference here—bottled just doesn’t compare.
- Toss everything together until well combined. Let it sit for 2 minutes to allow flavors to meld.
- Tip: For an extra kick, add a pinch of chili flakes with the salt.
Mmm, this relish is all about the crunch of the zucchini and the sweetness of the corn, with the lime adding a refreshing zing. Try it atop grilled chicken or fish, or even as a vibrant taco topper.
Zucchini Relish with Pineapple and Ginger
Alright, you’re in for a treat with this zucchini relish that’s got a sweet kick from pineapple and a warm hint of ginger. It’s the perfect way to jazz up your burgers or hot dogs, and guess what? It’s a breeze to make.
Ingredients
- Zucchini – 2 cups, grated
- Pineapple – 1 cup, crushed
- Ginger – 1 tbsp, grated
- Apple cider vinegar – 1/2 cup
- Sugar – 1/2 cup
- Salt – 1 tsp
Instructions
- In a large bowl, mix the grated zucchini, crushed pineapple, and grated ginger together.
- Pour the apple cider vinegar into a saucepan over medium heat. Stir in the sugar and salt until dissolved.
- Add the zucchini mixture to the saucepan. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally to prevent sticking.
- Tip: For a smoother relish, pulse the mixture in a food processor before simmering.
- After simmering, remove from heat and let it cool to room temperature. The relish will thicken as it cools.
- Tip: Sterilize your jars by boiling them for 10 minutes if you’re planning to store the relish for later use.
- Once cooled, transfer the relish into jars or serve immediately.
- Tip: For an extra flavor boost, let the relish sit in the fridge overnight before serving.
Ready to dig in? This relish brings a crunchy texture with a perfect balance of sweet and tangy flavors. Try it on grilled cheese for a surprising twist!
Zucchini and Cucumber Relish with Mint
This zucchini and cucumber relish with mint is your go-to for adding a fresh, zesty kick to any meal. It’s light, crunchy, and packed with flavors that scream summer.
Ingredients
- Zucchini – 2 cups, diced
- Cucumber – 1 cup, diced
- Fresh mint – ¼ cup, chopped
- Apple cider vinegar – ½ cup
- Sugar – ¼ cup
- Salt – 1 tsp
Instructions
- Combine zucchini, cucumber, and salt in a large bowl. Let sit for 30 minutes to draw out moisture.
- Drain the vegetables and rinse under cold water. Squeeze out excess water gently.
- In a saucepan, mix apple cider vinegar and sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
- Add the drained vegetables to the saucepan. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in chopped mint. Let cool to room temperature.
- Transfer to a jar and refrigerate for at least 2 hours before serving to let flavors meld.
Just like that, you’ve got a relish that’s both tangy and sweet with a refreshing minty finish. Perfect on grilled meats or as a vibrant sandwich topper.
Zucchini Relish with Green Tomatoes
You’ve probably got a bunch of zucchini and green tomatoes from your garden right now, and you’re wondering what to do with them. Let’s turn them into a tangy, sweet zucchini relish that’s perfect for hot dogs, burgers, or even as a dip.
Ingredients
- Zucchini – 4 cups, grated
- Green tomatoes – 2 cups, chopped
- Onion – 1 cup, finely chopped
- White vinegar – 1 cup
- Sugar – 1 cup
- Salt – 1 tsp
- Mustard seeds – 1 tsp
- Celery seeds – ½ tsp
Instructions
- Combine zucchini, green tomatoes, and onion in a large bowl. Sprinkle with salt, mix well, and let sit for 1 hour to draw out moisture.
- Drain the vegetable mixture in a colander, pressing to remove excess liquid. Tip: This step is crucial for a crisp relish.
- In a large pot, mix vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium heat, stirring until sugar dissolves.
- Add the drained vegetables to the pot. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Tip: Keep an eye on the pot to prevent sticking.
- Remove from heat and let cool slightly before transferring to jars. Tip: For best flavor, let the relish sit overnight before serving.
Ooh, this relish is a game-changer with its crunchy texture and sweet-tangy flavor. Try it on a grilled cheese sandwich for a surprising twist.
Zucchini and Pepper Relish with Cumin
Feeling like adding a zesty twist to your meals? This zucchini and pepper relish with cumin is your go-to. It’s easy, flavorful, and perfect for spicing up any dish.
Ingredients
- Zucchini – 2 cups, diced
- Bell pepper – 1 cup, diced
- White vinegar – ½ cup
- Sugar – ¼ cup
- Cumin – 1 tsp
- Salt – ½ tsp
Instructions
- Combine zucchini, bell pepper, white vinegar, sugar, cumin, and salt in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 20 minutes, or until the vegetables are tender and the liquid has thickened slightly. Tip: Stir every 5 minutes to prevent sticking.
- Remove from heat and let cool to room temperature. Tip: The relish will thicken more as it cools.
- Transfer to a jar or container and refrigerate for at least 1 hour before serving. Tip: For best flavor, let it chill overnight.
Lively and tangy, this relish brings a crunchy texture and a sweet-spicy flavor to sandwiches, grilled meats, or as a standalone dip. Try it on a hot dog for an unexpected burst of flavor.
Zucchini Relish with Basil and Lemon Zest
Now, let’s dive into making a refreshing zucchini relish that’s perfect for summer gatherings. You’ll love the bright flavors of basil and lemon zest in this easy-to-make condiment.
Ingredients
- Zucchini – 2 cups, grated
- Basil – ¼ cup, finely chopped
- Lemon zest – 1 tbsp
- Apple cider vinegar – ½ cup
- Sugar – ½ cup
- Salt – 1 tsp
Instructions
- In a medium bowl, combine the grated zucchini, chopped basil, and lemon zest. Mix well.
- In a small saucepan over medium heat, bring the apple cider vinegar, sugar, and salt to a boil. Stir until the sugar is completely dissolved.
- Pour the hot vinegar mixture over the zucchini mixture. Stir to combine evenly.
- Let the mixture sit at room temperature for 1 hour to allow the flavors to meld.
- Transfer the relish to a jar or airtight container. Refrigerate for at least 2 hours before serving to enhance the flavors.
Keep this relish in mind for your next BBQ or as a vibrant topping for grilled fish. The combination of crunchy zucchini, aromatic basil, and zesty lemon creates a relish that’s both refreshing and versatile.
Zucchini and Apple Relish with Cinnamon
Mmm, you’re going to love this zucchini and apple relish with cinnamon. It’s the perfect blend of sweet and savory, with a hint of spice that makes it irresistible.
Ingredients
- Zucchini – 2 cups, grated
- Apple – 1 cup, grated
- Cinnamon – 1 tsp
- Sugar – ½ cup
- Vinegar – ¼ cup
Instructions
- Combine grated zucchini and apple in a large bowl.
- Add sugar, cinnamon, and vinegar to the bowl. Mix well to combine all ingredients.
- Let the mixture sit at room temperature for 1 hour to allow the flavors to meld.
- Transfer the mixture to a saucepan and bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 20 minutes, or until the relish has thickened. Stir frequently to prevent sticking.
- Remove from heat and let cool to room temperature before serving.
Keep this relish in mind for your next barbecue or as a unique topping for grilled meats. Its sweet and tangy flavor, with a soft yet slightly crunchy texture, will surprise and delight your taste buds.
Zucchini Relish with Cranberries and Orange
Alright, let’s dive into making this vibrant Zucchini Relish with Cranberries and Orange. It’s a refreshing twist on traditional relish, perfect for adding a sweet and tangy kick to your meals.
Ingredients
- Zucchini – 2 cups, grated
- Cranberries – 1 cup, dried
- Orange – 1, zest and juice
- Sugar – 1 cup
- Apple cider vinegar – ½ cup
- Salt – ½ tsp
Instructions
- In a medium saucepan, combine the grated zucchini, dried cranberries, orange zest, and orange juice.
- Add the sugar, apple cider vinegar, and salt to the saucepan. Tip: Stir gently to ensure the sugar dissolves evenly without burning.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Tip: Keep an eye on it to prevent sticking, stirring occasionally.
- Simmer for 20 minutes, or until the relish thickens to your liking. Tip: The relish will continue to thicken as it cools, so don’t over-reduce it.
- Remove from heat and let it cool to room temperature before serving or storing.
Vibrant and packed with flavor, this relish boasts a delightful balance of sweet and tart. Try it atop grilled chicken or mixed into a fresh salad for an unexpected burst of flavor.
Zucchini and Pumpkin Relish with Nutmeg
Here’s a quick and easy way to bring some cozy vibes to your table with a dish that’s as versatile as it is delicious. You’ll love how the subtle sweetness of pumpkin pairs with the fresh crunch of zucchini, all spiced up with a hint of nutmeg.
Ingredients
- Zucchini – 2 cups, diced
- Pumpkin – 1 cup, peeled and diced
- Nutmeg – ½ tsp
- Apple cider vinegar – ¼ cup
- Sugar – ½ cup
- Salt – ½ tsp
Instructions
- Combine zucchini, pumpkin, apple cider vinegar, sugar, and salt in a large pot over medium heat.
- Stir the mixture until the sugar dissolves completely, about 5 minutes.
- Reduce the heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Add nutmeg and continue to simmer for another 10 minutes, until the relish thickens slightly.
- Remove from heat and let cool to room temperature before serving. Tip: For a smoother texture, you can blend half of the relish before adding the nutmeg.
Fresh out of the pot, this relish has a chunky texture with a perfect balance of sweet and tangy flavors. Try it as a topping for grilled chicken or spread it on toast for a quick snack.
Zucchini Relish with Fennel and Coriander
Got a bunch of zucchini and not sure what to do with it? You’re in luck. This zucchini relish with fennel and coriander is a game-changer, perfect for jazzing up burgers, hot dogs, or even as a tangy sandwich spread.
Ingredients
- Zucchini – 4 cups, grated
- Fennel bulb – 1, finely chopped
- Coriander seeds – 1 tbsp
- Apple cider vinegar – 1 cup
- Sugar – 1 cup
- Salt – 1 tsp
Instructions
- In a large bowl, combine the grated zucchini and chopped fennel. Sprinkle with salt, mix well, and let sit for 1 hour to draw out moisture.
- After 1 hour, squeeze the zucchini and fennel mixture to remove as much liquid as possible. Tip: Use a clean kitchen towel for easier squeezing.
- In a large pot, combine the apple cider vinegar, sugar, and coriander seeds. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Add the squeezed zucchini and fennel to the pot. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- While simmering, sterilize your jars by boiling them in water for 10 minutes. Tip: This ensures your relish stays fresh longer.
- After 20 minutes, remove the pot from heat. Carefully ladle the hot relish into the sterilized jars, leaving ¼ inch headspace.
- Seal the jars and process in a boiling water bath for 10 minutes to preserve. Tip: This step is crucial for shelf stability.
Perfectly balanced between sweet and tangy, this relish has a delightful crunch from the fennel. Try it on grilled cheese for an unexpected twist.
Zucchini and Cherry Tomato Relish with Balsamic
Now, let’s dive into making this vibrant Zucchini and Cherry Tomato Relish with Balsamic. It’s the perfect way to jazz up any meal with minimal effort and maximum flavor.
Ingredients
- Zucchini – 2 cups, diced
- Cherry tomatoes – 1 cup, halved
- Balsamic vinegar – 2 tbsp
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a skillet over medium heat until shimmering, about 1 minute.
- Add diced zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
- Tip: Don’t overcrowd the skillet to ensure each piece gets nicely browned.
- Add halved cherry tomatoes to the skillet. Cook for another 3 minutes, until tomatoes start to soften.
- Pour balsamic vinegar over the vegetables. Stir to combine.
- Season with salt and black pepper. Cook for 2 more minutes, allowing the flavors to meld.
- Tip: For a deeper flavor, let the balsamic reduce slightly before adding the vegetables back in.
- Remove from heat. Let the relish sit for 5 minutes to cool slightly before serving.
- Tip: This relish tastes even better the next day, as the flavors have more time to develop.
Crunchy zucchini and juicy tomatoes come together in this relish, with the balsamic adding a sweet and tangy kick. Try it atop grilled chicken or mixed into a fresh salad for an extra burst of flavor.
Zucchini Relish with Chili Flakes and Garlic
Zucchini relish with chili flakes and garlic is the perfect way to add a little zest to your meals. You’ll love how easy it is to whip up this flavorful condiment that’s great on burgers, hot dogs, or even as a dip.
Ingredients
- Zucchini – 2 cups, grated
- White vinegar – 1 cup
- Sugar – 1 cup
- Salt – 1 tsp
- Chili flakes – 1 tbsp
- Garlic – 2 cloves, minced
Instructions
- Combine grated zucchini, white vinegar, sugar, and salt in a large pot over medium heat.
- Bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
- Reduce heat to low and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
- Add chili flakes and minced garlic to the pot, stirring well to incorporate.
- Continue simmering for another 10 minutes, until the relish thickens slightly.
- Remove from heat and let cool to room temperature before transferring to jars.
Fresh out of the pot, this relish has a vibrant kick from the chili flakes and a sweet tang from the vinegar. Try it layered in a grilled cheese for an unexpected twist or as a bold topping for your morning eggs.
Zucchini and Pear Relish with Cardamom
Summer’s here, and you’re probably looking for something fresh and a bit unexpected to jazz up your meals. This zucchini and pear relish with a hint of cardamom is just the ticket—easy, versatile, and packed with flavor.
Ingredients
- Zucchini – 2 cups, diced
- Pear – 1 cup, diced
- Cardamom – ½ tsp
- Apple cider vinegar – ¼ cup
- Sugar – ½ cup
- Salt – ¼ tsp
Instructions
- Combine zucchini, pear, apple cider vinegar, sugar, and salt in a medium saucepan over medium heat.
- Stir the mixture until the sugar dissolves completely, about 3 minutes.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Add cardamom, stirring well to incorporate, and simmer for an additional 5 minutes. Tip: Toasting the cardamom lightly before adding can enhance its flavor.
- Remove from heat and let cool to room temperature before serving. Tip: The relish thickens as it cools, so don’t worry if it seems a bit liquidy at first.
- Transfer to a jar or container and refrigerate for at least 1 hour before serving to allow flavors to meld. Tip: This relish tastes even better the next day, so consider making it ahead.
A vibrant mix of sweet and savory, this relish has a delightful crunch from the zucchini and a soft sweetness from the pears. Try it on grilled chicken or spread on a crusty piece of bread for a quick snack.
Summary
Now that you’ve explored these 20 delicious zucchini relish recipes, ranging from spicy to sweet, it’s clear there’s a flavor for every palate. We hope this roundup inspires you to try something new in your kitchen. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the zucchini love!
