GREEN GODDESS ZUCCHINI RELISH
Make and share this Green Goddess Zucchini Relish recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Use only fresh, firm med sized zucchini.
- Wash and dry, but do not peel.
- Grate removing large seeds.
- Mix zucchini, onions, green pepper and canning salt.
- Let sit overnight.
- Drain and rinse mixture in cold water.
- Put mixture in large kettel.
- Add vinegar and remaining ingredients.
- Bring to a rolling boil.
- Cook for 10 minutes.
- Pack in hot sterilized pint jars.
- Cover with sterilized lids and hotwater process for 20 minutes.
- Ready to eat right away, but it's better if it ages a few days.
DONER'S ZUCCHINI RELISH
This recipe came from my nextdoor neighbors great-grandmother who was a Blackfeet Indian and has been passed on down through the family. This is a recipe you'll have to try because I know you are going to love it. Note: The prep and cooking time may vary with your experience and equipment.
Provided by Chuck in Killbuck
Categories Vegetable
Time 2h
Yield 4 Quarts
Number Of Ingredients 14
Steps:
- Combine all ingredints in large pot and heat on medium heat stirring occasionally until getting the consistancy you prefer.
- Place in heated jars and put on dome lids and rings (We heat our jars in a pan of hot water).
- Place jars in canner then fill with cold water until water reaches the bottom of the rings.
- Bring water to a boil and boil for approx 15 minutes and remove jars from water.
GLADYS' ZUCCHINI RELISH
This yummy recipe was given to me by my Stepmom. It was always a hit on our summer table and goes great with hotdogs, hamburgers, roasts and just about anything. Prep/Cook times do not include letting the mixture stand overnight to season.
Provided by Judith N.
Categories Chutneys
Time 1h15m
Yield 6 pints, 96 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 365.2, Carbohydrate 10.8, Fiber 0.3, Sugar 10.1, Protein 0.3
ZUCCHINI RELISH
Got this from a co-worker who got it from a friend of hers. This is the best zucchini relish I've ever had. We put it on white beans, hot dogs, in tuna salad, chicken salad, ham salad, and sometimes have it as a side dish. It is really good.
Provided by Mrs. Hughes
Categories Sauces
Time P1DT1h
Yield 6 pints
Number Of Ingredients 11
Steps:
- Simmer 30 minutes.
- Pour in sterilized, hot jars and seal.
- Use enamel or earthenware utensils, not aluminum.
Nutrition Facts : Calories 823.8, Fat 0.8, SaturatedFat 0.2, Sodium 5844.3, Carbohydrate 205, Fiber 4.7, Sugar 193.1, Protein 4
GRANDMAS TASTY ZUCCHINI RELISH
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
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.
TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING
Provided by Ian Knauer
Time 2h10m
Yield Makes 12 fritters
Number Of Ingredients 16
Steps:
- Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
- Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
- Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
- Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.
UNKNOWNCHEF86'S GREEN TOMATO OR ZUCCHINI RELISH
This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!)
Provided by UnknownChef86
Categories Sauces
Time 2h
Yield 21 pints
Number Of Ingredients 11
Steps:
- Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.
- Mix ground tomato or zucchini and salt, then pour into a cloth bag. Hang and let drain, overnight, over a non-metal container.
- In the morning, remove tomato/zucchini to a large, non-reactive (non-aluminum) pot and add remaining ingredients.
- Bring to a boil; simmer slowly for 20 minutes.
- Pour into sterilized pints and seal.
- Process in a boiling water bath for 10 minutes.
SWEET ZUCCHINI RELISH
My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
Provided by Gail
Categories Side Dish Vegetables Squash Summer Squash
Time 12h
Yield 112
Number Of Ingredients 12
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).
Nutrition Facts : Calories 46.9 calories, Carbohydrate 11.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 313 mg, Sugar 11.2 g
SWEET ZUCCHINI RELISH
This is a great way to use up all those zucchinis you harvested from the garden. This is a sweet relish and is my favorite on hamburgers.
Provided by cando
Categories Vegetable
Time 1h45m
Yield 6 pints
Number Of Ingredients 12
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.
Nutrition Facts :
GRAND SCALE ZUCCHINI RELISH
Make and share this Grand Scale Zucchini Relish recipe from Food.com.
Provided by luvcookn
Categories Spreads
Time 14h
Yield 8 pints
Number Of Ingredients 12
Steps:
- In large bowl, combine zucchini, onions, celery and peppers.
- Add salt and toss to mix. Set aside for 12 hours or overnight.
- Drain veggies in large colander. Rinse thoroughly and drain again. Press a bowl down on top of veggies to force out as much liquid as possible.
- In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric.
- Mix well. Add veggies and bring to rolling boil.
- Reduce heat and simmer for 20 minutes, until thick.
- Pack into hot pint jars.
- Process in boiling water bath for 10 minutes (sea-level); 15 minutes (high elevations).
Nutrition Facts : Calories 725.3, Fat 1.7, SaturatedFat 0.3, Sodium 14189.1, Carbohydrate 174.1, Fiber 5.4, Sugar 161.1, Protein 4.4
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