Spicy Zucchinni Relish Food

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 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.

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 ZUCCHINNI RELISH

Steps:

• I use my wonderful Salad King to shread the zucchinni and then chop the peppers and onions finely. Toss veggies with canning salt in a large zip lock bag or glass bowl and cover tight. Refrigerate over night.
• The next day, rinse veggies with cold water in a colander (do this twice). Squeeze out all juices. Place veggies and all remaining ingredents in a non-aluminum pot to a boil. Boil thirty minutes.
• Pour into 4-6 hot pint canning jars and seal. Process in water bath for 15 minutes. Let cool and seal. If your lids don't pop, refierate them and use relish within one month.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

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:

• 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.

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.

SWEET AND SNAPPY ZUCCHINI RELISH - SMALL BATCH

Steps:

• Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
• Drain through a sieve, rinse and drain again, pressing out excess water.
• Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
• Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
• Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
• Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.

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.