Courgette Relish is a sweet, crunchy, pickled relish that is ideal to liven up your salads, sandwiches, and burgers. It’s the perfect way to preserve a glut of courgettes from the garden or bargain buys at the supermarket.
Why make Courgette Relish?
I’m really pleased with the way this Courgette Relish turned out. It’s got a great flavour a slightly crunchy texture and is not too spicy. And it’s a fantastic way to use courgettes (zucchini) when they are in season and less expensive.
If you grow your own courgettes then there is always a point when you just have too many. I freeze some for soups and curries but still there always seems to be more than I can fit in the freezer. This tasty relish is the answer, not only is it delicious to have on your own table but it also makes a very welcome gift.
What ingredients do I need to make the Courgette Relish?
All the ingredients you need are easily available in the supermarket/grocery store or at a market. You may already have some of the spices in your larder but if not they are not expensive and whole spices last much longer than dried spices. Here is what you need:
- courgettes/zucchini
- Sweet (bell) peppers
- onion
- salt
- cider vinegar
- sugar
- mustard seeds
- turmeric
- coriander seeds
- chilli flakes
- cornflour (corn starch)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What are Courgettes/Zucchini?
The courgette is from the same family as cucumber, squash and melon. They usually have a deep green skin with firm pale flesh, but there are many different varieties available. Some have yellow skin and some are round balls rather than the traditional long shapes shown above. Courgettes are also known as zucchini or baby marrows. They are easy to grow and are very versatile for cooking.
Can I use other types of squash in the relish?
I can see no reason why you cannot use any tender summer squash in the relish. I would suggest squash such as yellow squash or patty pan squash. However, I have only made the recipe with courgettes and cannot guarantee that the relish will be the same.
What kind of peppers should I use in the Courgette Relish?
Use a mix of sweet bell peppers. These are the large salad peppers that are not spicy. I like to use a mixture of red, yellow and orange peppers because they add pops of colour to the relish. You can use all one colour if you prefer or if that is all that is available. The relish will taste the same but not have the variety of colours.
Can I use green peppers in the relish?
I don’t recommend green peppers for this relish as they have a slightly bitter taste that will spoil the flavour of the relish.
What kind of salt should I use?
Use standard table salt. The small grains get right around all the chopped vegetables and help to draw out the excess liquid.
The vegetables need to sit in the bowl with the salt for several hours or even overnight. Then you drain off the liquid and rinse thoroughly. It’s really important that you rinse the vegetables in several changes of water to get rid of the excess salt or your relish will taste too salty.
How do I know when I’ve rinsed off enough salt?
Test that you have removed enough salt by tasting one of the pieces of pepper. It should still taste slightly salty but should be edible. There is no additional salt added to the recipe so the salt on the raw vegetables is important for the overall flavour.
What can I substitute for cider vinegar?
I use cider vinegar in Courgette Relish because it has a milder taste than malt vinegar and allows the flavour of the vegetables to come through. White wine vinegar is the best substitute for cider vinegar and is widely available.
What kind of sugar should I use in the Courgette Relish?
I use white granulated sugar in this relish. Any white sugar is suitable but I don’t recommend brown sugar for this particular relish, as it adds a carmelised taste and will overpower the vegetables.
Why should I add whole spices as well as ground spices?
Ground spices add layers of flavour whereas whole spices will permeate the relish and continue to develop the overall flavour as the relish matures.
Why should I add cornflour (cornstarch) to the Courgette Relish?
Cornflour acts to thicken the relish, without the cornflour the relish would be a jar of pickled vegetables. They would not hold together in the way a relish should.
Mix the cornflour (cornstarch) with a little cold vinegar and carefully add it to the hot mixture stirring. If you are concerned about the cornflour seizing (going into a lump) then add a little of the hot vinegar to the cold vinegar in the bowl and mix before adding the mixture to the pan.
How much Courgette Relish does this recipe make?
I get five standard 380 ml (1 lb) jars of relish from this recipe.
Can I increase the quantities?
I don’t recommend that you increase the quantities for this recipe unless you have a lot of experience making preserves. The raw ingredients are bulky which makes it more difficult to ensure you rinse enough of the salt.
How should I store Courgette Relish?
I store Courgette Relish in sealed sterilised lidded jars in a cool pantry for up to 9 months. After that time the quality will deteriorate a bit and the colour may fade but the relish will still be okay to eat. Once the jar is opened, store it in the fridge and eat within 3 weeks.
How do I sterilise my jam jars?
It’s really important to sterilise your jam jars to ensure that the preserves will keep and not grow mould. Here is how I prefer to sterilise my jam jars:
- Carefully wash and rinse the glass jars and the metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 150C just as you start to make the relish. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your relish is ready take the jars out of the oven and fill them with hot relish, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
There are other methods of sterilising jars and lids that you may want to try.
Do I need to water bath the Courgette Relish?
No, as long as the jars are sterilised and sealed while the relish is hot, you don’t need to water bath this relish. However, if you usually water bath and feel more comfortable to do so, then follow your usual procedures.
Can I freeze Courgette Relish?
This relish is not suitable for freezing because the vegetables are still slightly crisp and would become soft and unpleasant once defrosted. There is no real need to freeze the relish, if you follow the instructions for sterilising your jars it will keep well in your larder.
Vegetarian
Courgette Relish is meat and dairy free and suitable for vegetarians and vegans.
Gluten Free
There are no wheat products in this relish. Cornflour/cornstarch is usually suitable for a GF diet but please check that it meets your personal dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Courgette Relish?
We love this Courgette Relish and will put it on just about any savoury dish that we are eating. Here are some ideas you can try:
- Serve on crackers with cheese and cold meats.
- It is particularly good with a salad or ploughman’s lunch and goes well with cheddar cheese. It is also delicious with Quiche and Scotch Eggs.
- Spread it on bread for sandwiches and toasted sandwiches with your favourite fillings.
- Add a spoonful on top of a baked potato with grated cheese.
- Serve it with hot pastries such as sausage rolls and chicken pies.
- Courgette Relish is delicious on burgers and with barbequed meats and vegetables.
- Mix with mayonnaise and greek yogurt and serve as a dip.
- Give a jar of Courgette Relish as a gift.
More Relish Recipes
Sweet Cucumber Relish is a similar style of relish to Courgette Relish but uses cucumbers instead of courgettes.
Tomato Chilli Jam is a sweet and spicy relish with a medium chilli punch. It is super delicious with cold meats and cheese or add it to sauces and casseroles for an extra kick.
Runner Bean Chutney with Tomato & Chilli is a sweet and chunky relish with a mild spicy heat. It’s a delicious way to spice up your meals as well as the ideal recipe for a glut of seasonal fruit and vegetables.
More Courgette Recipes
PIN FOR LATER
Courgette Relish (Zucchini)
Ingredients
- 1 kg courgettes/zucchini about 6 medium
- 3 bell peppers red, orange, yellow
- 1 large onion
- 3 tbsp salt
- 450 ml cider vinegar
- 200 g sugar
- 2 tsp mustard seeds
- 2 tsp turmeric
- 2 tsp coriander seeds
- 1/2 tsp chilli
- 1 tbsp + 1 tsp cornflour corn starch
Instructions
- 1 kg courgettes/zucchiniCut the courgettes into small dice.
- 3 bell peppersRemove the seeds from the bell peppers and cut into small dice.
- 1 large onionPeel the onion and cut into small dice.
- 3 tbsp saltPut the vegetables into a non metallic bowl and sprinkle with 3 tbsp salt. Cover and leave for at least 3 hours or overnight.
- Drain off the liquid from the vegetables and rinse thoroughly in clean water. I rinse them at least 4 times in fresh water then taste one of the peppers to see how salty it is. The peppers should be salty as no further salt is added to the relish, however the vegetables should be edible.
- 450 ml cider vinegar, 200 g sugarPut two tbsp from the 450ml vinegar in a bowl and set aside then put the remaining vinegar and the sugar in a large pan.
- 2 tsp mustard seeds, 2 tsp turmeric, 2 tsp coriander seeds, 1/2 tsp chilliAdd 1 tsp whole mustard seeds, 1 tsp coriander seeds, 2 tsp turmeric and half tsp chilli flakes.
- Crush the remaining 1 tsp mustard seeds and 1 tsp coriander seeds in a mortar & pestle or in a spice grinder. Add the crushed spices to the pan and heat the vinegar and spices to boiling point.
- Add the drained and rinsed vegetables to the vinegar and simmer for 12 minutes.
- 1 tbsp + 1 tsp cornflourMix the cornflour (corn starch) with the 2 tbsp of vinegar that you set aside.
- Pour the cornflour and vinegar mix into the relish mix and continue to cook stirring, for a further 5 minutes to cook out the starch.
- Fill the relish into sterilised jam jars and seal with lids.
- Label and store for a month before using. The relish will mellow and improve over the next 3 months.
- Serve with all kinds of cold meat, cheeses and salad.
Chloe says
Sounds like a really tasty way to use up a glut and with peppers and courgette being such great bedfellows, the taste is really great.
Janice Pattie says
Thanks, it really is and absolutely packed with taste.
Cat says
The perfect recipe to make when you’ve got courgettes coming out of your ears! A lovely addition to a ham sandwich.
Janice Pattie says
It really is, and I always have too many courgettes in the summer!
Sisley White - Sew White says
My mouth was watering as I was making this courgette relish. It was absolutely delicious.
MARTHA LINDSAY says
hi there will the relish store long term in a basement or a cold pantry.
many ? thanks
Janice Pattie says
Hi Martha, yes it will keep for at least a year as long as the jars are sterilised. I used the last jar of the 2022 batch in May this year and it was perfect.
JKD says
Have just opened a jar of this relish…made in September. It’s soooo good. Thank you for the recipe.
Janice Pattie says
Thanks for letting me know, Jill. I’m delighted that you like the relish.