Gladys Zucchini Relish Food

SWEET ZUCCHINI RELISH

Steps:

• Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
• The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
• Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

ZUCCHINI RELISH

Steps:

• Combine zucchini, onion, green pepper, and red peppers in a large bowl. Sprinkle with salt. Cover with cold water. Let stand two hours. Do not stir.
• Drain veggies, rinse with cold water, and drain again.
• In a large saucepot, combine sugar, celery seed, mustard seed, and vinegar. Bring to a boil.
• Stir in veggies and let simmer for 10 minutes.
• Pack into jars leaving 1/4 inch headspace. (I've discovered this recipe can get a little "watery" depending on the type of zucchini used, so I usually drain a bit of the liquid on the side of the pot as I'm ladling it into the jars) Add lids and process for 10 minutes in aboiling water-canner.
• Remove from water-canner and place on towel on counter and allow to cool for 24 hours. Check lids to make sure they are sealed. (the middle button will not pop back up when pressed)
• Store for up to one year.

EASY ZUCCHINI RELISH

Steps:

• Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
• Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

ZUCCHINI RELISH WITH SWEET PEPPERS

Steps:

• Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
• Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

ZUCCHINI RELISH

Steps:

• SOAK.
• Grate zucchini in food processor, along with onion and bell peppers.
• Mix salt in with vegetables in large plastic bowl.
• Let stand overnight.
• Next morning, rinse thoroughly in a large strainer and drain well.
• MIX.
• Place shredded vegetables in large heavy pan and add remaining ingredients.
• Mix well and boil for 30 minutes.
• Pack and seal in hot sterilized jars.

ZUCCHINI RELISH

Steps:

• In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.

ZUCCHINI RELISH

Steps:

• Dice all veggies to the same size (think pickle relish). I usually use the slicer on my food processor and then switch to my regular blade and just give it a couple zaps. It is super quick and makes a nice dice.
• Blend water and salt into veggie mixture and soak 1 hour.
• Drain off excess liquid.
• In a saucepan blend together brown sugar, cider vinegar, mustard seeds, dill weed, ketchup (optional), & cayenne sauce (feel free to use less if you are not into spicy).
• Bring mixture to a boil & make sure sugar is dissolved.
• Add drained veggies to vinegar mixture.
• Boil about 4-5 minutes, stir frequently.
• In a small bowl mix together 1 T arrow root powder with 1/4 cup cool water.
• Mix well.
• Pour arrowroot mixture into the veggie mixture and blend thoroughly.
• Continue to boil relish on med-low for 1-2 minutes.
• Remove from heat.
• Ladle into sterilized jars.
• Place ring and band while still boiling hot.
• Stores at room temp and is fantastic when used anywhere you might otherwise use relish.

GRANDMA'S ZUCCHINI RELISH RECIPE

Steps:

• Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
• Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
• Place zucchini mixture in a large stockpot and add remaining ingredients.
• Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
• Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).

ZUCCHINI RELISH

Steps:

• Add grated zucchini, onions, red and green peppers to a large pot and add 5 tablespoons salt (not iodized) and soak overnight in fridge.
• Drain and rinse and squeeze out water (like making a snowball).
• Make your syrup and bring to a boil and add the zucchini mix.
• Boil 15 minutes and jar in hot jars and water bath for 5-10 minutes.

ZUCCHINI RELISH

Steps:

• In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain., In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days.

ZUCCHINI RELISH

Steps:

• Simmer 30 minutes.
• Pour in sterilized, hot jars and seal.
• Use enamel or earthenware utensils, not aluminum.

ZUCCHINI RELISH

Steps:

• Place zucchini in a food processor and pulse a few times to the size of rice. Place in dish towel which lines a colander. Sprinkle 1 tablespoon of the salt over the zucchini and let sit for 30 minutes to give up some water and drain.
• While zucchini is in colander, place onion in food processor and again pulse to rice size. Scrape into a bowl.
• Place orange, yellow, jalapeno and piquante peppers in the food processor and again pulse to rice size. Add to the bowl.
• In a large pot, place the remaining two tablespoons of salt along with the vinegar, sugar, celery seed, black pepper, turmeric, nutmeg, dry mustard. Whisk to combine and bring to a boil.
• Take dish towel with zucchini and squeeze out as much liquid as possible.
• Add the zucchini along with the contents of the bowl, bring back to a boil and simmer for 30 minutes. If thickening is required, see our note below about using corn starch or Clear-Jel.
• Cool completely and place in pint sized jars and refrigerate. Or follow these steps from the Ball web site to can.

SWEET ZUCCHINI RELISH

Steps:

• Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.
• Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.
• Pour into pint jars, leaving 1/2 inch head space. Adjust lids.
• Process in boiling water for 15 minutes.

SWEET 'N TANGY ZUCCHINI RELISH

Steps:

• Using a food processor to chop the vegetables makes quick work of them. You can cut them by hand, but it is very laborious - you need to make sure to chop them very finely. To process them in the food processor, cut the zucchini into chunks, then process it in batches by pulsing the processor so you don't chop them to mush - just into fine, even pieces. Do the same with the onions and peppers.
• Combine the chopped vegetables with the salt in a large bowl. Let stand for 2 hours, stirring often so the salt is well dispersed. This draws excess moisture from the veggies. Drain the vegetables in a sieve, then rinse them. To do this: dump them back into the bowl and cover them with cold water. Stir them with your hands or a spoon, then pour them into the sieve again to drain a second time. This will remove most of the salt. Squeeze out the extra moisture by pressing down on the vegetables in the sieve. You should have about 5½ cups of vegetables left.
• In a large stock pot, combine the sugar, vinegar, dry mustard, turmeric, celery seed, and pepper. Bring to a boil, and add the drained vegetables. Simmer the relish, uncovered, for 25 minutes.
• Stir together the cornstarch and water, and pour it into the relish, stirring to disperse it. Cook for 5 more minutes.
• Pack the zucchini relish into hot, sterilized jars, wipe the rims with a hot, wet cloth, and seal with hot, sterilized snap lids and rings. If the zucchini relish looks like it's getting a bit dry as the pot gets emptier while filling the jars, add a few tablespoons of water to get it to the consistency you like.
• Process in a hot water bath for 10 minutes (instructions in this zucchini salsa post).
• Makes 7 half-pints (8oz/250ml jars).

GRANDMA'S ZUCCHINI RELISH

Steps:

• Combine the vegetables with the salt in a large non-reactive bowl.
• Leave to sit overnight.
• Day 2: Rinse vegetables in cold water and drain well.
• Mix the sauce ingredients in a large pot and cook until mixture starts to thicken.
• Add the vegetables now.
• Cook for 30 minutes boiling slowly.
• Pack in hot, sterilized jar and seal.

GLADYS' ZUCCHINI RELISH

Steps:

• Mix first 3 listed ingredients together well and let stand overnight.
• In morning, drain; rinse in cold water and drain again.
• In large kettle mix the next 8 ingredients and bring to a boil.
• After a boil is reached, add the zucchini mix along with the green and red sweet pepper.
• Bring to a boil again.
• Simmer uncovered, stirring occasionally, for 30 minutes.
• Pour into hot jars and process in hot water bath for 5 minutes, to seal.

SWEET AND SPICY ZUCCHINI RELISH RECIPE

Steps:

• Place sliced zucchini in a food processor and pulse several times until they become small pieces. Pour zucchini into a large colander in the sink to drain.
• Cut onions and peppers into slices. Place them into the food processor, in batches if needed, and pulse until they become the same size as the zucchini. Place onions and peppers into the colander with the zucchini.
• Add 1 tablespoon of salt to the vegetables and stir well to coat. Let the vegetables drain for at least 30 minutes.
• With about 10 minutes left of draining, in a large stockpot, mix together the remaining ingredients. Bring to a boil.
• Rinse the vegetables to remove some of the salt and then add them to the pot and return to a boil. Reduce heat and simmer for 30-45 minutes.
• Remove pot from heat, and let cool to room temperature.
• When liquid is cool, using a slotted spoon pour relish into an air tight container or sterilized mason jars. Add some of the liquid to barely cover the top of the relish.
• Refrigerate for at least 24 hours before eating.

ZUCCHINI RELISH

Steps:

• Mix all the veggies and salt and let it sit overnight.
• Rinse and drain.
• In a large kettle mix the sugar and cornstarch together; mix well.
• Add the rest of the sauce ingredients.
• Bring to boil and add the veggies.
• Simmer for about 30 minutes.
• Seal in hot sterile jars; put the lids on and then put in a water bath for about 20 minutes.

ZUCCHINI RELISH WITH SWEET PEPPERS

Steps:

• Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.n
• Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.n
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.n
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).n