Zucchini Garlic Dill Relish

recipes for canning zucchini, canning zucchini, zucchini overload, SKS Bottle and Packaging, canning jars, #SKSHarvest #SeasonalSolutions, AD

5 from 2 reviews


  • 8 pounds trimmed zucchini
  • 1 head of garlic
  • 1/2 cup kosher salt
  • 2 tsp ground turmeric
  • 2 cups finely chopped onion
  • 1/3 cup granulated sugar
  • 2 TBS dill seeds
  • 4 cups white vinegar
  • water


  • Cut the zucchini into small chunks and then process in batches in a food processor with the metal blade until it is finely chopped
  • Remove to a large bowl
  • Sprinkle with the salt and turmeric and mix well.
  • Cover with water.
  • Cover the bowl and let sit in a cool place for at least two hours.
  • Finely chop the garlic
  • Prepare the canner and heat the jars and keep warm until ready to use
  • Drain in a colander and then squeeze the zucchini to remove as much moisture as you can.
  • Remove to a large stock pot.
  • Add the onion, garlic, sugar, dill and vinegar.
  • Bring to a boil over medium high heat, reduce to a simmer and let cook for about 10 minutes until reduced and slightly thickened.
  • Heat the lids and have the bands handy.
  • Add the hot relish to the hot jars leaving 1/2″ headspace.
  • Use a non reactive spatula to remove bubble and adjust the relish in the jars. Add or remove relish if needed to maintain the proper headspace.
  • Wipe the rims with damp rag. Place the lid on and add the band and twist fingertip tight.
  • Add the jars to the canner and process for 15 minutes (20 minutes for over 3000 ft)
  • Remove from heat and let the jars sit for 5 minutes. Remove from the canner and let sit for 24 hours before checking the seals, removing the bands and storing.

Keywords: relish, zucchini, zucchini relish