SWEET ZUCCHINI RELISH
Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. -Jyl Basinger, Cave City, Arkansas
Provided by Taste of Home
Time 1h15m
Yield 5 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
ZUCCHINI RELISH
Provided by Farmwife Crafts
Number Of Ingredients 9
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
This is a delicious relish that can be used in any way you use regular pickle relish. This recipe makes about 14 jelly-size jars.
Provided by Connie Weitzel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h45m
Yield 100
Number Of Ingredients 11
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).
Nutrition Facts : Calories 46 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 351 mg, Sugar 10.6 g
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
GRANDMA'S ZUCCHINI RELISH RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 10
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).
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZUCCHINI RELISH
4 pints * I usually double and triple my relish recipe and do a lot at one time. * I use the Metric System, if you use the Imperial System pint, it will give you less pints!! 1 Imperial System pint = 568.26125ml 1 Metric System pint = 473.18ml
Provided by Nicole P.
Categories Other Sauces
Number Of Ingredients 10
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
This relish is so good and my family can't get enough of this. This recipe came from a dear old lady friend of mine years ago.
Provided by mudda
Categories Vegetable
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.9, Fat 0.4, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 46.4, Fiber 1.5, Sugar 43.4, Protein 1.3
ZUCCHINI RELISH CANNING RECIPE
Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.
Provided by Grow a Good Life
Categories Canning
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 20 kcal, Carbohydrate 4.3 g, Fiber 0.2 g, Sugar 4.2 g, Sodium 107 mg, Fat 0.1 g
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.
ZUCCHINI MUSTARD RELISH
A delicious and versatile relish, perfect for hot dogs, hamburgers and sausage.
Provided by Jennifer
Categories Preserves
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 333 kcal, Carbohydrate 76 g, Protein 6 g, Fat 1 g, Sodium 7111 mg, Fiber 6 g, Sugar 64 g, ServingSize 1 serving
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