Sweetandsnappyzucchinirelishsmallbatch Recipes

SWEET AND SNAPPY ZUCCHINI RELISH - SMALL BATCH

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.

ZUCCHINI RELISH

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.

SWEET ZUCCHINI RELISH

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.

GRAND SCALE ZUCCHINI RELISH

Steps:

• In large bowl, combine zucchini, onions, celery and peppers.
• Add salt and toss to mix. Set aside for 12 hours or overnight.
• Drain veggies in large colander. Rinse thoroughly and drain again. Press a bowl down on top of veggies to force out as much liquid as possible.
• In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric.
• Mix well. Add veggies and bring to rolling boil.
• Reduce heat and simmer for 20 minutes, until thick.
• Pack into hot pint jars.
• Process in boiling water bath for 10 minutes (sea-level); 15 minutes (high elevations).