Sweet and Spicy Zucchini Relish


Yield: 20 People


Work: 45 Minutes


Total: 3.5 Hours


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • In a Food Processor, pulse Zucchini into small pieces, then place in Colander over a Bowl and add ½ Salt. Let sit to remove excess water. Now pulse Onions in Food Processor and add to Colander. Do the same with the Peppers. Let Vegetables sit for 15 Minutes.

  • Meanwhile, add Apple Cider Vinegar, Honey, Mustard Seed, and Salt into a Large Pot and bring to a boil.

  • Add Vegetables to Pot and reduce to a simmer, then cook for 30 minutes. 

  • Let cool (about 2 hours) and then place into Jars.


  • For mild Relish, omit the Jalapenos.

  • For a spicier Relish, increase the quantity of Jalapenos or use a hotter Pepper.


  • 2 Medium Zucchini, ends removed and cut into ¼” slices

  • 1 Large Onion, peeled and roughly chopped

  • 2 Medium Bell Peppers (1 Yellow, 1 Red), deseeded and chopped

  • 3 Jalapeno Peppers, stems removed

  • 1 Tbsp Salt

  • 3 Cups Apple Cider Vinegar

  • 1 ½ Cup Honey

  • 1 tsp Mustard Seed


  • Bowl 

  • Measuring Cup

  • Measuring Spoons

  • Large Pot 

  • Colander

  • Spoon

  • Food Processor

  • Airtight Container


  • Airtight Container in the Refrigerator for 2 Months.

Use Your Sweet and Spicy Zucchini Relish in the following Recipes:

Questions about this recipe? Ask Chef Pierson!