zucchini Believe it or not, zucchini was once considered a hard-to-find, almost exotic, vegetable! Now, of course, our gardens produce so much zucchini that we make jokes about leaving bushel baskets full on our neighbors’ porches after dark!

With so much zucchini at our disposal, the possibilities for tasty dishes are almost endless. Zucchini is so versatile – we can eat it for breakfast, lunch, dinner, and dessert – and this time of year, many of us are doing all four.

Homemade relishes are always delicious and welcome at the table, and Texas Pepper Jelly’s homemade spicy zucchini relish will become one of your family’s favorites – yes, it’s just that yummy!


1 pound finely chopped zucchini – peeled or unpeeled, your choice. I don’t peel it because I like the colors.

1/2 cup cider vinegar

1/4 cup sugar – Splenda works fine, too.

2 teaspoons mustard seeds

1/2 cup salt

1/4 cup pepper jelly, any flavor

1/4 cup chopped fruit to match the pepper jelly

What to do:

In a large saucepan, mix everything except the zucchini and bring to a boil, stirring constantly. After the mixture starts boiling, stir in the chopped zucchini, still stirring constantly Simmer for about 10 minutes and transfer to an airtight container. Keep in the refrigerator!

This relish will keep for about a week, although it won’t last nearly that long so you really don’t have to worry about storing in the ‘fridge for very long.

Spicy Zucchini Relish is delicious on anything and everything you’d use any other relish for.

You can also can or freeze this recipe, although my family likes it best when it’s absolutely fresh off the stove.

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