Zucchini Relish | Magnolia Days

Zucchini Relish

Use abundant summer vegetables to make this easy refrigerator zucchini relish and no canning required. Use it on hot dogs, tacos, pinto beans, and more.
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Renee Dobbs


  • 2 tablespoons olive oil
  • 1 1/2 cups diced red onion
  • 2 garlic cloves minced
  • 2 cups diced zucchini
  • 1 cup diced bell pepper*
  • 1 to 2 jalapeño peppers optional, seeded and diced
  • 1/4 cup vegetable broth
  • 1/4 cider vinegar
  • 1 bay leaf
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes


  1. Heat oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant, about 1 minute.
  2. Add zucchini and peppers. Stir to combine and cook for 3 minutes.
  3. Add broth, vinegar, bay leaf, allspice, and pepper flakes. Stir to combine. Cover and simmer over low heat for 10 minutes.
  4. Discard bay leaf. Transfer relish to jars or food storage containers. Cool to room temperature. Cover and chill completely.
  5. Store relish in refrigerator for up to 5 days.

Recipe Notes

*I used a combination of red and yellow bell peppers. Time stated does not include time for cooling and chilling.