Refrigerator Zucchini and Tomato Relish with Garlic

Name: Refrigerator Zucchini and Tomato Relish with Garlic
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: about 2.5 litres
Cuisine: Eastern European-inspired
Ingredients: 2 kg zucchini, diced; 500 g carrots, grated; 500 g onions, sliced; 3 whole garlic cloves, minced; 200 ml tomato paste; 100 ml ketchup; 75 ml sunflower or neutral oil; 100 ml 9% vinegar; 3 tbsp sugar; 1 tbsp sweet paprika; 1 tbsp dried dill; 2 tsp salt

A tangy cooked zucchini and tomato side, prepared for chilled storage rather than canning.

By Savva LoginovUpdated October 5, 2026

Total 1 hr 20 minMakes about 2.5 litres

Jump to Recipe

This cooked zucchini relish combines squash, carrot, onion, tomato and vinegar in a tangy, soft-textured side dish. The source gives several incompatible “winter salad” versions and suggests pantry storage without a tested canning process. This measured version is for refrigerator use only: simmer until tender, cool promptly and keep chilled. Do not seal it for room-temperature storage. Wash and dice zucchini; grate carrots, slice onions and mince garlic. Heat oil in a large heavy pot; cook onion and carrot 8 to 10 minutes until softened. Add zucchini, tomato paste, ketchup, sugar, paprika, dill and salt; cover partly and simmer 30 to 40 minutes, stirring often, until vegetables are tender. Stir in vinegar and garlic; simmer uncovered 5 minutes and taste for seasoning.

Refrigerator Zucchini and Tomato Relish with Garlic

How to tell when it is ready

Transfer to shallow containers, cool promptly, cover and refrigerate; serve chilled or at room temperature.

Tips

Wash and dice zucchini.
Heat oil in a large heavy pot.
Add zucchini, tomato paste, ketchup, sugar, paprika, dill and salt.
Stir in vinegar and garlic.

Troubleshooting

If relish seems watery, simmer uncovered longer before cooling.
If sharply acidic, serve with plain grains or potatoes; do not alter it for pantry storage.

Substitutions

Use neutral vegetable oil instead of sunflower oil.
Use fresh dill in place of dried dill and add it near the end.

Variations

Add diced red pepper with the zucchini.
Use smoked paprika for a warmer flavor.

Serving suggestions

Serve chilled with grilled meat or vegetables.
Spoon beside potatoes or grains.
Spread on toast or sandwiches.
Add to a picnic plate while kept cold.

Make ahead

Prepare the measured ingredients in advance. Refrigerate in clean covered containers and use within 4 days; this recipe is not shelf-stable and must not be pantry-canned.

Storage

Refrigerate in clean covered containers and use within 4 days; this recipe is not shelf-stable and must not be pantry-canned.

Food safety

No tested canning process is supplied; keep refrigerated and discard if left at room temperature over 2 hours.

Frequently asked questions

How do I know zucchini tomato relish for the refrigerator is ready?

Transfer to shallow containers, cool promptly, cover and refrigerate; serve chilled or at room temperature.

How should I store zucchini tomato relish for the refrigerator?

Refrigerate in clean covered containers and use within 4 days; this recipe is not shelf-stable and must not be pantry-canned.

Serve chilled with grilled meat or vegetables. Refrigerate in clean covered containers and use within 4 days; this recipe is not shelf-stable and must not be pantry-canned.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Refrigerator Zucchini and Tomato Relish with Garlic