Zucchini Chow Chow Recipes

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ZUCCHINI CHOW-CHOW



Zucchini Chow-Chow image

Make and share this Zucchini Chow-Chow recipe from Food.com.

Provided by QueenJellyBean

Categories     For Large Groups

Time 1h10m

Yield 8 cups, 32 serving(s)

Number Of Ingredients 9

2 cups thinly sliced zucchini
2 cups thinly sliced summer squash
1/2 cup thinly sliced red onion
salt
1 1/2 cups cider vinegar
1 -1 1/4 cup sugar
1 1/2 tablespoons pickling spices
1 cup thinly sliced carrot
1 small red pepper, thinly sliced

Steps:

  • Sprinkle zucchini, summer squash and onion lightly with salt. Let stand in colander for 30 minutes. Rinse well with water; drain thoroughly. Pat dry with paper towels.
  • Combine vinegar, sugar and pickling spice in a medium saucepan. Bring to a boil over high heat. Add carrots and bell pepper; bring to a boil. Remove from heat and cool to room temperature.
  • Spoon zucchini, summer squash, onion and corrot mixture into sterilized jars; cover and refrigerate for up to 3 weeks.

Nutrition Facts : Calories 32, Sodium 4, Carbohydrate 7.6, Fiber 0.3, Sugar 6.9, Protein 0.3

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 AND SPICY GARDEN RELISH/ CHOW-CHOW



Sweet and Spicy Garden Relish/ Chow-Chow image

A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.

Provided by Rita1652

Categories     Onions

Time 1h

Yield 9 1/2 pint jars

Number Of Ingredients 10

1 habanero, minced
8 cups grated zucchini (or yellow squash)
3 large onions, grated
2 large carrots, grated
4 large bell peppers (red and green)
1/2 cup salt
3 cups sugar
1 teaspoon turmeric
3 cups vinegar
2 tablespoons pickling spices

Steps:

  • Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
  • Add salt, cover with water and allow to stand for 1 hour.
  • While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
  • Bring to a boil, reduce heat and simmer.
  • Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
  • Reduce heat; simmer 30 minutes.
  • Stir frequently.
  • Pour the relish into hot, sterilized pint jars.
  • Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
  • Remove to a protected surface to cool, undisturbed, for 24 hours.

Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8

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