Safety classification
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Source & provenance
Relish/Condiment canning recipe published by Bernardin (Canada) (Canada).
Recipe safety classification
Tested Bernardin manufacturer recipe. Preserve the exact zucchini, onion, pepper, pickling salt, sugar, vinegar, horseradish, and hot-pepper proportions and the two-day preparation schedule.
Processing details
- Method
- Boiling-water
canning ; hot pack - Jar size and yield
- About 6 × 500 ml jars
- Headspace
- 1/2 inch (1 cm)
- Base processing time
- 15 minutes at altitudes up to 1,000 ft (305 m); apply Bernardin’s altitude adjustment above 1,000 ft
Publisher source
Bernardin’s official Zucchini Relish recipe is the controlling source. The WPRM record below preserves the imported formula and directions.
Preparation timeline
- Preparation day: Finely chop and measure the vegetables, mix with pickling salt, cover, and refrigerate overnight.
- Preserving day: Drain, rinse, and thoroughly drain the vegetables through cheesecloth.
- Cook with the documented sugar, spices, vinegar, horseradish, and hot pepper for about 45 minutes; hot-fill and process.
Equipment
- Boiling-water canner with rack
- Six 500 ml
canning jars with lids and bands - Large nonreactive preserving pot and bowl
- Food processor or knife, colander, and cheesecloth
- Jar lifter, funnel, and headspace tool
Visual method guide
- Finely chop and accurately measure each vegetable.
- Salt and refrigerate overnight, then rinse and squeeze out excess moisture.
- Cook with all remaining ingredients until thick, about 45 minutes.
- Hot-fill to 1/2-inch headspace and process with jars covered by boiling water.
Safety essentials
Do not reduce the 2 1/2 cups (625 ml) white vinegar, increase the vegetables, omit the overnight salting step, enlarge the jar size, or shorten processing.
Maintain 1/2-inch headspace and apply the source’s altitude adjustment above 1,000 feet.
About this recipe
This Bernardin relish combines finely chopped zucchini, onion, sweet peppers, horseradish, and hot pepper in a tested sweet-and-sour formula.
Before you begin
- Allow two days for preparation and preserving.
- Use pickling salt and white vinegar exactly as documented.
- Prepare only 500 ml jars.
- Confirm your elevation before processing.
Altitude-adjusted processing
Process 500 ml jars for 15 minutes at altitudes up to 1,000 ft (305 m). Above 1,000 feet, use Bernardin’s current boiling-water adjustment and never shorten the base process.
Zucchini Relish — Bernardin
Relish/Condiment canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 4 1/4 lb (2 kg) zucchini, about 14 medium
- 1 1/2 lb (675 g) onion, about 5 medium
- 2 large sweet red peppers
- 1 large sweet green pepper
- 1/3 cup (75 ml) pickling salt
- 2 1/2 cups (675 ml) granulated sugar
- 1 tbsp (15 ml) Each: ground nutmeg & ground turmeric
- 2 1/2 cups (625 ml) white vinegar
- 4 tbsp (60 ml) prepared horseradish
- 1 large hot pepper including seeds, chopped
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Preparation Day Pulse zucchini in food processor to finely chop; measure 12 cups (3000 ml). Repeat for onions; measure 4 cups (1000 ml). Place chopped vegetables in a large glass or stainless steel bowl. Remove seeds and membrane from sweet green and red peppers.
- Finely chop green pepper; cut red pepper into 1/4 inch (0.5 cm) cubes; add both to zucchini. Stir in pickling salt. Cover and refrigerate overnight. Preserving Day Drain vegetables; rinse with cold running water. Drain in a cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.
- Place vegetables in a large stainless steel saucepan. Stir in sugar, nutmeg, turmeric, vinegar, horseradish and hot pepper; bring to a boil. Reduce heat and boil gently until thick, about 45 minutes. Place 6 clean 500 ml mason jars on a rack in a boiling water canner.
- Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F).
- Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace).
- Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining relish.
- Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward.
- Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes - 15 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Pickles; recipe page https://www.bernardin.ca/recipes/en/zucchini-relish.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Pickles/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 6 x 500 ml jars.
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Serve as a condiment with burgers, sandwiches, sausages, or appropriate grilled foods. Store sealed jars in a cool, dark, dry place and refrigerate after opening.
Frequently asked questions
Can I skip the overnight salting step?
No. Follow the complete two-day preparation and draining method.
Can I reduce the vinegar or sugar?
No. Preserve Bernardin’s tested ingredient proportions.
Can I use larger jars?
No. Use only the documented 500 ml jar size.
Recipe context
This tested canned relish is not interchangeable with refrigerator zucchini relish or a differently proportioned formula.
Troubleshooting
- Watery relish
- Drain thoroughly after rinsing and cook gently until the documented thick consistency is reached.
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
Source and provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Editorial treatment
- Organization and explanatory text added without changing the imported formula or processing directions.