SWEET AND SPICY ZUCCHINI RELISH RECIPE
Zucchini relish that gives a sweet and spicy flavor that is perfect to use as a condiment or for ingredients in deviled eggs, tuna salad, and much more!
Provided by oldworldgardenfarms
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZESTY ZUCCHINI RELISH
What did a neighbor leave a large over sized zucchini on your porch? What to do with it? This is a great way to savor the summer squash. Just be sure to remove all the seed and soft white center. This recipe is spicy with an Asian touch. Wonderful on Grilled salmon burgers. Or place some in your next sushi rolls. This is a take off of my recipe #252920. Enjoy!
Provided by Rita1652
Categories Onions
Time 1h30m
Yield 7-8 1/2 pints
Number Of Ingredients 15
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.
Nutrition Facts : Calories 243.5, Fat 0.5, SaturatedFat 0.1, Sodium 8095.2, Carbohydrate 56.1, Fiber 3.1, Sugar 48.9, Protein 2.3
SWEET AND SPICY ZUCCHINI RELISH
This delicious relish is a perfect way to use up that summer zucchini. Makes about 8 cups.
Provided by Anne | Craving Something Healthy
Time 1h
Number Of Ingredients 11
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 'N TANGY ZUCCHINI RELISH
Your hamburgers and hot dogs will thank you if you add a dollop of this fantastic, sweet, tangy zucchini relish to them. Or try it on a tuna or egg sandwich! What a delicious way to preserve that bounty of zucchinis to enjoy all year long.
Provided by Margaret
Categories Canning
Time 3h5m
Number Of Ingredients 13
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).
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
SPICY ZUCCHINI RELISH
I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
SWEET AND SNAPPY ZUCCHINI RELISH - SMALL BATCH
This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too.
Provided by Deb Wolf
Categories Vegetable
Time 1h40m
Yield 4 half pints, 22 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 57.7, Fat 0.2, Sodium 637.7, Carbohydrate 13.8, Fiber 0.6, Sugar 12.7, Protein 0.5
GRANDMA'S ZUCCHINI RELISH
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
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
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