Fresh Corn Zucchini Relish Recipes

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SWEET ZUCCHINI RELISH



Sweet Zucchini Relish image

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

10 cups shredded zucchini (about 3-1/2 pounds)
4 large onions, chopped
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1/3 cup canning salt
2-1/2 cups sugar
2-1/2 cups cider vinegar
4 teaspoons cornstarch
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon celery seed
1/2 teaspoon pepper

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.

EASY ZUCCHINI RELISH



Easy Zucchini Relish image

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

12 cups shredded zucchini
4 cups chopped onion
5 tablespoons salt
1 tablespoon dry mustard
1 ½ teaspoons celery seed
¾ teaspoon ground nutmeg
½ teaspoon ground black pepper
2 ½ cups apple cider vinegar
5 cups white sugar
1 red bell pepper, chopped
14 half pint canning jars with lids and rings

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



Sweet Zucchini Relish image

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

12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 ½ cups white vinegar
1 tablespoon cornstarch
¾ teaspoon ground nutmeg
¾ teaspoon ground turmeric
1 ½ teaspoons celery seed
½ teaspoon ground black pepper

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

FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

SWEET AND SNAPPY ZUCCHINI RELISH - SMALL BATCH



Sweet and Snappy Zucchini Relish - Small Batch image

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

1 1/4 lbs zucchini, 4 cups finely chopped
2 medium onions, finely chopped
1 sweet red pepper, finely chopped
2 tablespoons pickling salt
1 1/4 cups granulated sugar
3/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seed (not celery salt)
1/2 teaspoon hot pepper flakes
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

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

FRESH CORN ZUCCHINI RELISH



FRESH CORN ZUCCHINI RELISH image

This is a good way to use your zucchini besides making bread. Zucchini bread is really good,but this gives you something else to use zucchini. ENJOY

Provided by Eddie Jordan

Categories     Other Snacks

Number Of Ingredients 12

4 c fresh corn
1 1/2 c copped onion
1 c chopped red bell pepper
1 c chpped green bell pepper
2 c cider vinegar
1 1/2 c sugar
4 tsp salt
1 tsp celery seed
1 tsp turmerc
1 tsp mustard seed
1/2 tsp dry mustard
3 medium zucchiisied 1/4 inch thick ( 4 cups )

Steps:

  • 1. In a large kettle or pot combine all ingredients except zucchini. Mix well.
  • 2. Simmer uncovered 20 minutes stirring occasionally.
  • 3. Add zucchini and simmer 20 minutes longer.
  • 4. Put hot into clean canning jars to within 1/4 inch of the top. Wipe jar rim with paper towel.
  • 5. Put in a boiling water bath canner for 20 minutes.

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