Grandmas Tasty Zucchini Relish Food

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GRANDMA'S ZUCCHINI RELISH RECIPE



Grandma's Zucchini Relish Recipe image

Provided by oldworldgardenfarms

Number Of Ingredients 10

10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 teaspoon turmeric
3 cups apple cider vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

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).

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

GRANDMA'S ZUCCHINI RELISH



Grandma's Zucchini Relish image

This is a great recipe that is good on burger's and hot dogs. It is also great as an accompaniment to meat and potatoes. I double or triple this recipe every fall when Zucchini are plentiful. I usually end up giving a jar of this to everyone who tries it. Prep time is approximate and does not include sitting overnight. I cut my prep time by using a food processor to grate the veggies.

Provided by melsmom

Categories     Vegetable

Time 2h45m

Yield 8 Pints

Number Of Ingredients 12

12 cups zucchini, chopped fine or grated
4 cups onions, grated
2 cups sweet red peppers, grated
5 tablespoons salt
2 1/2 cups cider vinegar
4 cups sugar
1 tablespoon dry mustard
3/4 teaspoon nutmeg
3/4 tablespoon cornstarch
3/4 teaspoon turmeric
1 1/4 teaspoons celery seeds
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 488, Fat 1.2, SaturatedFat 0.3, Sodium 4385.4, Carbohydrate 117.5, Fiber 4.2, Sugar 109.8, Protein 3.8

GRANDMAS TASTY ZUCCHINI RELISH



Grandmas Tasty Zucchini Relish image

I'll be honest-I never tried this relish when my grandma served it because I wasn't too keen on the look of it. This year I "inherited" 15 zucchini and have been told I'll be "inheriting" more. Out of desperation, I decided to make a batch of her relish. I reasoned that everyone else in the family loves it-I'll give it to them. Now that I've actually eaten it-I'm not sharing. This is not only a great way to use up a bumper crop of zucchini it's a great condiment!

Provided by um-um-good

Categories     Vegetable

Time P1DT1h

Yield 9 pints

Number Of Ingredients 9

3 large zucchini, peeled and seeded
1/2 cup table salt
5 large cooking onions, sliced fine
5 cups sugar
6 cups vinegar
2 tablespoons vinegar
4 tablespoons mustard seeds
2 teaspoons turmeric
6 tablespoons flour

Steps:

  • Slice zucchini as thinly as possible (food processor is a big help to do this).
  • Sprinkle with the salt.
  • Let sit overnight.
  • Wash and drain the zucchini.
  • Put in a large pot, add onions to the zucchini and mix well.
  • Add sugar and 6 cups vinegar.
  • Cook on a medium-high heat, stirring often-It will easily scorch because of the sugar content.
  • In the meantime, in a separate dish mix together the mustard seed, turmeric and flour well. Add the 2 tbsp of vinegar to make a runny paste-You may need to add more vinegar.
  • Add mixture to pot and stir constantly.
  • Continue to cook mixture until it thickens (approx. 1 - 1 1/2 hour).
  • Scoop into sterilized jars and seal.

ZUCCHINI RELISH



Zucchini Relish image

This is a sweet relish that is made from all the zucchini that people give you during the summer. I have been making this for a good many years. Once you make your own relish, you will never want to buy it. It calls for chopped veggies and I do chop them first, but then put them in the food processor for a couple of seconds. You do not want it mush, but I like it a tad finer than I can chop.

Provided by Mimi in Maine

Categories     Vegetable

Time 1h45m

Yield 8 pints

Number Of Ingredients 12

10 cups chopped zucchini (seeds scraped)
4 cups onions (chopped)
5 tablespoons salt
2 sweet green peppers (chopped)
2 sweet red peppers (chopped)
6 cups sugar
1 tablespoon cornstarch
3 cups cider vinegar
2 1/2 teaspoons celery seeds
1 1/2 tablespoons turmeric
1/2 teaspoon pepper
2 teaspoons mustard seeds

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.

Nutrition Facts : Calories 686.4, Fat 1, SaturatedFat 0.2, Sodium 4385.8, Carbohydrate 169.6, Fiber 4.4, Sugar 158.4, Protein 3.6

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