Zucchini Corn Relish

Hello friends! I hope you are enjoying your summer. We have been fortunate to have a bountiful garden this summer and I’m sharing a zucchini corn relish recipe with you today.

Oh my gosh! Doesn’t that look good? Leo has declared this zucchini corn relish the best thing that I have ever canned. That is a pretty strong statement, but I must admit that it is really good.

It is about this time of year that gardeners who have a bounty of zucchini are wondering what to do with it. Zucchini is the garden equivalent of an overachiever, don’t you think?

This sweet and savory concoction is the best way to embrace the bounty!

Even if you don’t have a garden, the farmers’ markets are loaded with all the items that you need to make this.

You will need 4-5 medium size zucchini.

Without removing the peel, chop the zucchini into small pieces with a knife.

Chop one large red pepper, one yellow pepper, and one green pepper. I don’t have a photo of a green pepper but I’m getting a ton of them out of the garden this year.

Also, chop 3 medium size onions.

You will also need about 4-5 ears of corn. Use a knife to cut the kernels from the cobs.

Place all of the chopped veggies in a large bowl. Sprinkle 1/2 cup canning salt on the top and then add enough cold water to the bowl to cover the veggies. *Note: do not use regular salt because the additives in regular salt will make a cloudy mixture. 

Cover and allow to stand at room temperature for 3 hours.

Transfer vegetable mixture to a large colander set in the sink. Rinse with cold water and drain.

In an 8-10 quart heavy pot, combine red wine vinegar, white vinegar, water, sugar, mustard seeds, celery seeds, and turmeric and bring to a boil. Stir until the sugar dissolves, reduce heat, and simmer for 3 minutes.

Add the drained vegetable mixture and return to a boil. Reduce the heat again, and simmer, uncovered, for about 10 minutes, stirring occasionally.

Ladle into hot, sterilized pint jars, leaving a 1/2-inch headspace. Remove any air pockets, wipe rims, and apply prepared lids and rings. Tighten rings just until fingertip-tight.

Place jars in a boiling water canner and process for 15 minutes. Turn off the canner and let the jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals and store in a cool, dark place.

We have already gone through 2 jars. It is delicious served with meat or as a condiment with a plate of summer vegetables. You could even use it as topping for crackers spread with cream cheese for a quick snack.

If you are looking for more canning recipes to preserve the goodness of summer, click HERE.

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Zucchini Corn Relish

A sweet and savory concoction that captures all the wonderful flavors of summer.

Course Canning or Food Preservation

Cuisine American

Keyword zucchini corn relish

Prep Time 3 hours 30 minutes

Cook Time 25 minutes

Total Time 3 hours 55 minutes

Servings 5 pint jars

Ingredients

• 4 cobs sweet corn kernals removed
• 4-5 large zucchini chopped
• 1 large red sweet pepper chopped
• 1 large yellow pepper chopped
• 1 large green pepper chopped
• 3 medium onions chopped
• ½ cup canning salt
• 1 cup red wine vinegar
• 1 cup white vinegar
• 1 ½ cup granulated sugar
• 1 tablespoon celery seeds
• 1 tablespoon mustard seeds
• 2 tablespoons ground turmeric
• ½ cup water

Instructions

1. Place all the chopped vegetables in a large bowl.

2. Sprinkle the canning salt on top of the vegetables and add enough cold water to cover the vegetables.

3. Cover and allow to stand at room temperature for 3 hours.

4. Transfer the vegetable mixture to a large colander in the sink. Rinse with cold water and drain.

5. In an 8-10 quart heavy stockpot, combine red wine vinegar, white vinegar, water, sugar, mustard seeds, celery seeds, and turmeric.

6. Bring to a boil and stir until the sugar dissolves. Reduce heat and simmer for 3 minutes.

7. Add the drained vegetable mixture to the pot and return to a boil. Reduce heat again and simmer, uncovered, for about 10 minutes, stirring occasionally.

8. Ladle into hot, sterilized pint jars, leaving a ½ inch headspace. Remove any air pockets, wipe rims, and apply prepared lids and rings. Tighten rings until finger-tip tight.

9. Place the jars in a boiling water canner, cover with water, and process for 15 minutes. Start timing the processing once the water in the canner is boiling.

10. Turn off the heat and let the jars stand in water for 5 minutes.

11. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals and store in a cool, dark place.

Recipe Notes

This relish is a wonderful accompaniment with grilled meats or a plate of summer vegetables. It can also be used as a snack on top of crackers spread with cream cheese.   

Enjoy!