I use a boiling water bath to can the relish, and also I store it in the kombucha fridge as an added precaution against spoilage.
Makes 5 pint jars
Ingredients
- 1 zucchini 12 inches long
- 4 pickling cucumbers
- 1 green tomato small, optional
- 5 Sweet Italian Peppers red
- 4 Hot Hungarian Peppers yellow
- 2 onions
- 2 tablespoons pickling salt
Syrup
- 2 cups white vinegar
- 1 tablespoon mustard seed
- 2 teaspoons celery seed
- 1 teaspoon turmeric
- 1 1/2 teaspoons stevia
Instructions
In a large stock pot, combine the syrup ingredients and bring to a boil. Add the vegetables, bring back to the boil and simmer for ten minutes. Stir with a wooden spoon. Taste test for sweetness and adjust if necessary.
Fill sterilized canning jars, leaving one inch headspace. Process in a boiling water bath for ten minutes. Let cool.
Notes
This same basic recipe works for hot pepper sweet relish. I used a 16-inch zucchini, skipping the cucumbers and tomato. For peppers I used 5 Sweet Italian, 8 Hot Hungarian and 1 jalapeño. I increased the turmeric to 2 teaspoons. Other than that, proceed as written.


Delicious sugar-free relish!
Notes from 2024:
– use seven or eight Hot Hungarian peppers, not four
– I need to fill my glass bowl to the brim to get five pints
– after draining the vegetables, save 1/2 cup of juice and add it back when cooking the relish. This year’s was still a bit too dry.
Karen, thanks so much for recording this recipe in 2018. It contains all the information I need to make hot pepper relish in 2021!