Judys Sweet Zucchini Relish Recipes

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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

JUDY'S SWEET ZUCCHINI RELISH



Judy's Sweet Zucchini Relish image

This recipe came from my friend Judy. She gave me a taste and I knew I needed the recipe. It was pretty tasty if you like sweet relish.

Provided by Ceezie

Categories     Vegetable

Time 1h15m

Yield 7 1/2 pints

Number Of Ingredients 12

10 cups coarsely chopped zucchini, Do not peel the zucchini
4 cups chopped onions
4 tablespoons salt
2 1/4 cups vinegar
2 teaspoons celery seeds
1 teaspoon black pepper
1 tablespoon nutmeg
1 tablespoon turmeric
2 tablespoons cornstarch
6 cups sugar
2 cups chopped celery
1 cup chopped green bell pepper

Steps:

  • In a large mixing bowl, stir the chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place the mixture in a large stock pot.
  • Stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch, and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell pepper. Cook for an additional 30 minutes.
  • Spoon the relish mixture into pint jars and process in a boiling water bath for 15 minutes. This recipe yields 7-1/2 pints of relish.

Nutrition Facts : Calories 721.7, Fat 1.3, SaturatedFat 0.5, Sodium 3764.2, Carbohydrate 178.2, Fiber 4.4, Sugar 168.7, Protein 3.6

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.

HOMEMADE SWEET ZUCCHINI RELISH



Homemade Sweet Zucchini Relish image

This is a family favorite! A simple DIY that everyone will love! This is a family recipe from my Grandma, Penny Faust. One of my favorite childhood memories was watching my mom can her sweet zucchini relish. Yum! We use it in anything from homemade dressings, potato salad, egg salad, tuna salad...etc.

Provided by TraurigsinTraining.com

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10h50m

Yield 192

Number Of Ingredients 10

10 small zucchini, ends trimmed
1 red bell pepper, stemmed and seeded
4 onions, peeled
3 tablespoons salt
4 cups white sugar
2 ¼ cups vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
¼ cup cornstarch
12 half pint canning jars with lids and rings

Steps:

  • Run zucchini, red bell pepper, and onions through a meat grinder. Transfer ground zucchini mixture to a large bowl; sprinkle with salt. Refrigerate zucchini mixture, overnight or at least 10 hours.
  • Pour zucchini mixture into a large pot; add sugar, vinegar, celery seed, and turmeric. Bring to a boil, stirring constantly, for 15 to 20 minutes. Stir cornstarch into mixture; continue boiling until thickened, about 5 more minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 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). Store in a cool, dark area.

Nutrition Facts : Calories 20 calories, Carbohydrate 5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.9 mg, Sugar 4.5 g

SWEET ZUCCHINI RELISH



Sweet Zucchini Relish image

This is a great way to use up all those zucchinis you harvested from the garden. This is a sweet relish and is my favorite on hamburgers.

Provided by cando

Categories     Vegetable

Time 1h45m

Yield 6 pints

Number Of Ingredients 12

10 cups ground zucchini
3 cups ground onions
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon turmeric
1 1/2 teaspoons celery seeds
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Steps:

  • Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.
  • Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.
  • Pour into pint jars, leaving 1/2 inch head space. Adjust lids.
  • Process in boiling water for 15 minutes.

Nutrition Facts :

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

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