Spicy Zucchini Relish Food

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).

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.

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).

SWEET AND SPICY ZUCCHINI RELISH

Steps:

• Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small pieces. Place chopped zucchini into a large colander.
• Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with about 1 tablespoon salt. Stir well to combine vegetables and salt, and let sit in the colander for at least 30 minutes to release some of their liquid.
• Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil.
• Add vegetables and return to a boil. Reduce heat and simmer for 30 minutes.
• Remove pot from heat, and let cool to room temperature.
• When liquid is cool, ladle relish with some of the liquid into sterilized jars, and seal tightly.
• Discard any extra liquid, or use for another pickling project.
• Refrigerate relish for at least 24 hours, and for up to 4 weeks.

SWEET AND SPICY ZUCCHINI RELISH

Steps:

• Prepare the vegetables and place them in a large non-reactive bowl. Use a food processor to shred the zucchini if wanting to save time.
• Toss the shredded and chopped vegetables together with 2 tablespoons salt and pour the mixture into a colander.
• Place this colander inside the same bowl you mixed the veggies in. Now place a heavy bowl on top of the veggie mixture to weigh them down and encourage the water to release faster. I push the bowl into the zucchini mixture to really get it down in the mix. Allow this to drain for at least one hour.
• After the hour rinse off the salt and then squeeze out as much remaining liquid as you can. Set this mixture aside while you prepare the brining liquid.
• Whisk the cornstarch into the vinegar and place this with all of the other brine ingredients in a stockpot or other large pot. Whisk everything together and then bring the liquid to a boil. Once boiling, stir in the zucchini mixture and simmer covered for about 30 minutes. Check the mixture and restir every 5 - 10 minutes.
• Once the zucchini relish is done, allow it to cool before placing it in clean jars. When filling jars, leave about 1/2" headroom at the top. Spoon any extra liquid evenly over the filled jars.
• Cover and store in the refrigerator for up to a month.

ZESTY ZUCCHINI RELISH

Steps:

• Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
• In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
• Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.

SAVORY ZUCCHINI RELISH

Steps:

• Grate zucchini into a large stainless steel or ceramic bowl, then add a couple tablespoons of salt. Give it a good stir and let it sit (covered) at room temperature for 8-10 hours.
• Squeeze excess juice from the zucchini before getting ready to make the brine.
• Chop onions and garlic, then add to grated zucchini with dill seeds and other spices (if using).
• Pour water, vinegar and salt into a large stockpot and bring to a light boil, then add the entire zucchini mixture.
• Mix it well and bring mass to a low boil for 20-25 minutes, stirring occasionally.
• Ladle into sterilized jars and process in a hot water bath for 10-15 minutes, adjusting for altitude.

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.

SUPER EASY SPICY COURGETTE/ZUCCHINI CHUTNEY RECIPE

Steps:

• Put all ingredients into a high sided non reactive pan and heat gently to dissolve the sugar
• Raise the heat till boiling then lower a luittle so it is bubbling but not going mad in the pan
• Leave for about 45 minutes, stirring occasionally to make sure it doesn't stick
• The chutney is ready when you can drag a wooden spoon through and it leaves a clear trail on bottom of the pan
• ladle into sterilised jars and set aside in cool cupboard for a week to mature and allow flavours to blend

ZIPPY ZUCCHINI RELISH

Steps:

• Put prepped veg in a large bowl. Sprinkle with salt OR salt sub, toss gently.
• Let stand 12 hours in fridge, then drain.
• Put veg in a large pot about 8 litres (8 US quarts) in size.
• Add all the remaining ingredients except the ginger.
• Stir well, bring to a boil, then lower to a simmer for 50 minutes or until thickened.
• Discard the cinnamon stick and stir in the ginger.
• Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process 10 minutes for quarter-litre (1/2 US pint); 15 minutes for half-litre (US pint). Increase time as needed for your altitude.
• Best after at least a month of jar time.

SWEET N' ZESTY ZUCCHINI RELISH

Steps:

• In a medium bowl combine the diced zucchini, onion and red bell pepper and stir in salt.Fill bowl with cold water till it just covers the vegetables and place in the refrigerator for a minimum of 2 hours and maximum of 10 hours.Remove from refrigerator and drain and rinse thouroughly. Set aside for time being.In a small, heavy-bottomed pot, combine the maple sugar, celery seeds, mustard seeds, peppercorn, dried dill (if using fresh wait to add at the end of cooking) red pepper flakes, and cider vinegar over medium-high heat. Stir until sugar has dissolved. Bring to a boil and add the vegetables. Stir, and bring to a boil once more. Remove from heat.Scoop the vegetables and its juice into a 8 oz jelly jar, leaving just a little room at the top.Add fresh dill (if using).Once cooled, cover and refrigerate for up to two weeks.TIP: This relish tastes best after "marinating" in the fridge for at least a day. NOTE: If you'd like to can this relish for the winter, follow a standard canning protocol often found on canning jar packaging. This recipe can easily be doubled or quadrupled!

HOT ZUCCHINI RELISH

Steps:

• with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
• next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
• when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.

ZUCCHINI CHUTNEY

Steps:

• Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

SPICY ZUCCHINI RELISH

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

SPICY ZUCCHINI-TOMATO RELISH ON CELERY ROOT

Steps:

• Peel the celery root and cut into 4 equal slices.
• Bring broth and celery root slices to a boil in a large pot, then cover and cook over medium heat for 10 minutes.
• Meanwhile, rinse zucchini, wipe dry and cut into 5 mm (approximately 1/4-inch) cubes.
• Peel onion and garlic and chop finely.
• Rinse the chile pepper, halve lengthwise, remove seeds and chop flesh finely.
• Cut sun-dried tomatoes into thin strips.
• Remove celery root slices from the broth with a slotted spoon and divide beween 2 large plates. Keep warm.
• Stir onion, chile pepper, garlic and tomatoes into the broth. Cover and cook over medium heat until vegetables are tender, 8-10 minutes.
• Cut olives into rings and stir into the broth along with the zucchini. Cook until zucchini is tender, 2-3 minutes. Season broth with salt, pepper, and vinegar and add more oil to taste. Serve the relish on the celery root slices.

SPICY PICKLE RELISH

Steps:

• Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over-process or the relish can end up mushy.
• Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
• Drain the cucumber mixture in a colander; rinse with cold water and drain well.
• In a large pan, bring vinegar, erythritol, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium-high heat.
• Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
• Pour into sterilized jars, leaving 1/2 inch headspace. Seal with lids and rings and process the jars in a boiling water bath canner for 10 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).

HOT ZUCCHINI RELISH

Steps:

• 1. Wash zucchini by spraying with white vinegar and rinsing in clean water.quarter long ways or make small enough to fit in your food processor chute. Using your food processor shredding attachment blade shread all your zucchini. Depending on the size of your zucchini will be how much you will have. I measure mine by pushing down hard and packing it in a measuring cup. I also add just a cup or two more depending on how much I have ground up. Set aside in a large bowl, I use a large plastic Tupperware bowl. I sprinkle a Tablespoon of my canning salt on the zucchini at this time.
• 2. With same food processor shredding blade on(I don't even wash or rinse it here) shred your onions and then after washing and taking the seeds out of your bell peppers shred them just like the zucchini. Put the shredded onions and shredded bell peppers in the same bowl with the shredded zucchini and sprinkle the other 2 Tablespoons of canning salt over them. You can also mix it at this point if you want. Then cover and place bowl in the refrigerator over night or at least 3 hours.
• 3. When ready to process take your veggie mixture out and place it in a colander. Wash the mixture several times in cold water to remove the salt. Then squeeze out as much water as you can from the veggies and set aside.
• 4. In a large stainless steal stock pot or kettle put your apple cider vinegar and sugar and all your spices EXCEPT the Clear-Jel.You will use the Clear-Jel later in recipe Bring mixture to a boil stirring to dissolve sugar. I usually boil it for about five minutes and then put in the zucchini mixture, when the spice and zucchini mix gets hot I take out about a cup of the liquid and mix in the Clear- jel with a whisk.If you have a large amount of liquid I suggest you use the 6 Tablespoons of Clear-Jel. I don't like my relish "juicy" so I always use the 6 Tablespoons. When the clear-jel is mixed I return the mixture back to the veggie mixture stir and heat it all thru about 5 minutes or so. At this point I also have my Boiling water bath canner on the stove and heating the water to boiling. I also have my lids and rings in hot water in a pan on low and my clean sterilized jars in the oven heating at 200 degrees.
• 5. Ladle or spoon relish mix into jars and use a wooden spoon handle press down inside the jars to get out all the air bubbles from the jars. Leaving 1/4 inch head space, wipe jar rims with a vinegar/water paper towel or dish cloth to remove sticky residue, place caps on jars and rings finger tip tight. Which is after you feel resistant 1/4 more turn. If you tighten the rings too tight they will buckle while processing. After you have filled all your jars place them in your Boiling water bath canner make sure water is at least one inch above your jars and when water starts to bubble and boil set your timer to 15 minutes. After 15 minutes shut off heat and take lid off canner wait 5 minutes before removing jars. Take a large sauce pan to hold under the jar you are removing from the canner just in case when the jar hits the cold air it could break and spill the HOT liquid over your feet. We did have one jar break yesterday and I was glad we had the kettle under it. Remove jars with a jar lift and place jars on towel to cool on a counter leaving at least 2 inches between jars and DO NOT tighten bands after taking jars out of bath this will break your seal. You should hear the ping as the jars are cooling telling you the jar is sealed. If after 24 hours you can push down on the top of the lid and it pops back up the jar is NOT sealed just put that jar in the fridge to use. If the jars are sealed you should remove the bands/rings and wash jars in mild luke warm soapy water rinse in cool water, dry and place on your canning shelf.

SPICY ZUCCHINI RELISH

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.