Fermented Zucchini Relish

Salty, sweet and tangy fermented zucchini relish

Need a way to use up some giant garden zucchinis? Zucchini relish is a savoury and sweet condiment that is perfect with cheese or for a barbecue. This relish is fermented rather than cooked to soften the vegetables. Not only is fermenting EASIER than cooking, it also is probiotic!




  • 3 cups grated zucchini
  • 1 cup finely diced onion
  • 1/2 of a red pepper diced
  • 1 tsp ground turmeric
  • 1 tsp ground nutmeg
  • 4 tsp salt (non-iodized)
  • 1 tbsp grated horseradish (optional)
  • 1 small hot pepper diced (optional)

After fermentation

  • 1/2 cup sugar (optional)
  • 1/2 cup cider vinegar (optional)


  1. Combine all the vegetables and spices in a bowl, then mix in the salt.
  2. Pack the vegetables into a jar for fermenting. Use a spoon to really pack it in. The zucchini should sweat off enough liquid to cover the vegetables.
  3. Ferment in a cool dark location for 3 days (a closet is perfect.)
  4. Drain off the excess liquid.
  5. Stir in the sugar and cider vinegar. The total amount suggested is what you need to can the relish (see above.) If you plan on eating this fresh, then you don’t need to add any sugar or cider vinegar. Just flavour it to suit your taste buds.
  6. Store in the refrigerator and eat within 2 months.


  • I usually do all my fermenting in fidos, however, you could use a mason jar with an airlock or a pickle-nipple lid (affiliate links). You could also go low tech, and just use a jar with a weight to keep the fruit below the brine. See fermentation basics for more info.
  • If you are planning on storing this ferment for a few months in the fridge, then I recommend making sure that everything is kept very clean.
  • Alternatively, you can boil water process zucchini relish for shelf storage (see above) or freeze the relish in straight sided mason jars.
  • Generally, I use a starter for fermented vegetables, however, homegrown, organic zucchini should have the bacteria it needs to culture this ferment. If you aren’t certain then feel free to use a starter. Here’s more info on culturing vegetables with a starter.

Keywords: gluten free, vegan, keto, paleo, whole 30, sugar free, probiotic, preservation, summer, fall, garden, relish, chutney