zucchini relish

I’m fond of hot dogs. There, I said it. My requirements are few but specific. I like a soft white bun, toasted if possible, a good quality boiled or steamed wiener topped with nothing more than ball-park mustard and neon-green relish. A little chopped sweet white onion and some sauerkraut would not go amiss.

So, when I came across a recipe for zucchini hot dog relish during a surfeit of the inescapable summer squash, I thought, what the heck? This stuff is delicious (I think it’s the nutmeg) and could keep you from leaving zucchini on your neighbours’ doorsteps at night.

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Zucchini Hot Dog Relish

Sweet and tangy, this zucchini hot dog relish is an excellent way to use up summer zucchini and create a tasty condiment for your hot dogs or burgers!



  • 4 1/4 lbs zucchini, coarsely grated or chopped fine
  • 1 1/2 lbs onion, chopped fine
  • 3-4 large ramiro peppers, chopped fine
  • 5-6 jalapeño peppers, seeded and chopped fine
  • 5 tbsp kosher salt

Canning Spices

  • 1 tsp ground nutmeg
  • 1 tbsp ground turmeric
  • 1 tbsp mustard seed
  • 1 tbsp celery seed
  • 1 tbsp cornstarch
  • 2 1/2 cups apple cider vinegar
  • 2 cups honey
  • 4 tbsp horseradish



  • Toss together and leave 8 hours or overnight.
  • Rinse if too salty. Squeeze out liquid.


  • Combine all ingredients in a large preserving kettle.
  • Cook for 30 minutes, or until the relish has a loose jammy consistency.
  • Fill sealer jars while hot, according to manufacturer’s instructions.
  • Process 25 minutes.
  • Makes 10-250ml or 8oz jars.