Zucchini Relish Wiley Food

ZUCCHINI RELISH

Steps:

• In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain., In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days.

ZUCCHINI RELISH

Steps:

• Combine zucchini, onion, green pepper, and red peppers in a large bowl. Sprinkle with salt. Cover with cold water. Let stand two hours. Do not stir.
• Drain veggies, rinse with cold water, and drain again.
• In a large saucepot, combine sugar, celery seed, mustard seed, and vinegar. Bring to a boil.
• Stir in veggies and let simmer for 10 minutes.
• Pack into jars leaving 1/4 inch headspace. (I've discovered this recipe can get a little "watery" depending on the type of zucchini used, so I usually drain a bit of the liquid on the side of the pot as I'm ladling it into the jars) Add lids and process for 10 minutes in aboiling water-canner.
• Remove from water-canner and place on towel on counter and allow to cool for 24 hours. Check lids to make sure they are sealed. (the middle button will not pop back up when pressed)
• Store for up to one year.

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 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.

GRANDMA'S ZUCCHINI RELISH RECIPE

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).

SWEET ZUCCHINI RELISH

Steps:

• In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.

ZUCCHINI RELISH

Steps:

• 1. Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours. Drain, rinse and drain thoroughly. Combine remaining ingredients in a large sauce pot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch head space. Remove air bubbles. Process 10 minutes in a boiling water canner. * 1 Imperial System pint = 568.26125ml 1 Metric System pint = 473.18ml

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.

ZUCCHINI RELISH

Steps:

• Add grated zucchini, onions, red and green peppers to a large pot and add 5 tablespoons salt (not iodized) and soak overnight in fridge.
• Drain and rinse and squeeze out water (like making a snowball).
• Make your syrup and bring to a boil and add the zucchini mix.
• Boil 15 minutes and jar in hot jars and water bath for 5-10 minutes.

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.

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.

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.

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.

ZUCCHINI PATTIES

Steps:

• In a medium bowl mix together all ingredients except for the olive oil.
• In a medium to large frying pan over medium heat, heat the olive oil. Drop a heaping large spoonful of the mixture, cook until browned on both sides.
• Drain on a paper towel lined plate for a couple of seconds then serve immediately. Enjoy!

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).

ZUCCHINI MUSTARD RELISH

Steps:

• In food processor, process zucchini, a few pieces at a time, until mostly small pieces with a few larger pieces. Transfer to a large bowl. Add onions, red peppers and salt. Stir to blend. Let stand for 1 hour, stirring occasionally. Drain well, rinse and drain again, pressing out moisture.
• In large heavy saucepan, combine the sugar, vinegar, mustard, celery seeds, turmeric and hot pepper flakes. Bring to boil. Add drained vegetables. Reduce heat and simmer, stirring often, until vegetables are tender, about 15 minutes.
• Mix cornstarch with water and stir into relish. Simmer, stirring, until spoon pulled across bottom leaves trail that fills in slowly, about 5 minutes.
• Pack into four 2-cup canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, wipe rims and seal. Boil in boiling water canner for 15 minutes to process for longer storage or refrigerate and use up within a month or so.

ZUCCHINI RELISH CANNING RECIPE

Steps:

• Add the chopped zucchini, peppers, and onions to a large bowl.
• Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Drain the vegetables and rinse well to remove the extra salt.
• Add the sugar, celery seed, mustard seed, and vinegar to a large pot. Bring the pot to a simmer (180˚F) and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.
• Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use the canning funnel and ladle to fill the jar with hot relish, leaving 1/2-inch headspace.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
• Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
• When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
• Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place for 12 to 18 months. Allow at least 3 to 4 weeks for the relish to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 8 half pints.

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.

ZUCCHINI RELISH WILEY

Steps:

• In a large bowl stir together zucchini, onions, bell pepper, and salt until combined well. Chill vegetables, covered, at least 6 hours and up to 1 day.
• In a large colander drain vegetables and rinse a few times under cold water, draining well.
• In a stainless-steel or enameled kettle combine vegetables and remaining ingredients and bring to a boil. Simmer relish, stirring occasionally, 10 minutes and with a sterilized spoon divide among 10 sterilized 8-ounce Mason-type jars (procedure follows). Pour remaining liquid over relish and cool completely. Wipe rims with a dampened cloth and seal jars with lids. Relish keeps, covered and chilled, 2 months.
• To sterilize jars and glasses for pickling and preserving:
• Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.