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Zucchini Salsa Recipe

Rebekah Pierce


  • 12 cups grated zucchini
  • 2 cups diced onion
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 3-4 jalapeno peppers, diced (decide based on your spiciness preference)
  • 12 cups chopped fresh tomatoes
  • 3 ½ canning salt
  • 1 TSP turmeric
  • 1 TSP cumin
  • 1 TSP garlic powder
  • 1 TSP black pepper
  • 1 ½ – 2 ½ TBSP red chili peppers
  • 1 TBSP mustard seeds
  • 1 ½ cups brown sugar
  • 2 cups white vinegar


  • Prepare Your Vegetables
    Grate the zucchini, and dice up the onion, peppers, and tomatoes. Cover with the pickling salt and leave in the refrigerator overnight or for several hours. Doing so removes the moisture from the veggies.
    You CAN skip this step and allow the mixture to boil even longer. I have the best results when I follow this step, but if you decide to impulsively can, just add one some cooking time.
    shredded zucchini
  • Drain and Rinse
    The next morning, drain and rinse the zucchini mixture well.
  • Combine All Ingredients
    Place the zucchini mixture into a large stockpot and add the turmeric, cumin, garlic powder, black pepper, chili peppers, mustard seeds, brown sugar, vinegar, and tomatoes. Bring to a boil.
  • Cook the Salsa
    Once boiling, turn down the mixture and allow it to cook for 30 to 45 minutes, stirring often.
    cooking zucchini salsa
  • Ladle the Salsa into Jars
    After cooking the salsa down, ladle into jars, leaving ½in. headspace. Remember to wipe the rims clean before you add the lids and rings.
  • Process Your Jars
    Process the jars for 15 minutes (pints) or 20 minutes (quarts).
    canned zucchini salsa