Sweet And Snappy Zucchini Relish Small Batch 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

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 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.

ZUCCHINI RELISH



Zucchini Relish image

This is one of my favorite condiments and is a good way to use up some extra zucchini you may have on hand in summer. It seems like a lot of steps but I can do a whole batch in less than an hour and it is so YUUMY!

Provided by Callu

Categories     Onions

Time 35m

Yield 5 pint jars, 5-6 serving(s)

Number Of Ingredients 17

2 cups zucchini (one extra-large one or 2 regular sized ones)
1 cup onion (I like red onion)
2 cups celery
1 cup red bell pepper
1 bunch green onion (about 5-6 stalks)
6 garlic cloves
3 cups water
1/3 cup salt
1/2 cup brown sugar
2 cups cider vinegar
1/4 cup mustard seeds
3 tablespoons dried dill weed
1/4 cup flat leaf parsley
1 tablespoon ketchup (optional)
1/4 cup cayenne, sauce (I like Frank's(tabasco will typically be too hot, use less if you are not into the heat)
1 tablespoon arrowroot
1/4 cup cool water

Steps:

  • Dice all veggies to the same size (think pickle relish). I usually use the slicer on my food processor and then switch to my regular blade and just give it a couple zaps. It is super quick and makes a nice dice.
  • Blend water and salt into veggie mixture and soak 1 hour.
  • Drain off excess liquid.
  • In a saucepan blend together brown sugar, cider vinegar, mustard seeds, dill weed, ketchup (optional), & cayenne sauce (feel free to use less if you are not into spicy).
  • Bring mixture to a boil & make sure sugar is dissolved.
  • Add drained veggies to vinegar mixture.
  • Boil about 4-5 minutes, stir frequently.
  • In a small bowl mix together 1 T arrow root powder with 1/4 cup cool water.
  • Mix well.
  • Pour arrowroot mixture into the veggie mixture and blend thoroughly.
  • Continue to boil relish on med-low for 1-2 minutes.
  • Remove from heat.
  • Ladle into sterilized jars.
  • Place ring and band while still boiling hot.
  • Stores at room temp and is fantastic when used anywhere you might otherwise use relish.

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