Best Green Goddess Zucchini Relish Recipes

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UNKNOWNCHEF86'S GREEN TOMATO OR ZUCCHINI RELISH



Unknownchef86's Green Tomato or Zucchini Relish image

This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!)

Provided by UnknownChef86

Categories     Sauces

Time 2h

Yield 21 pints

Number Of Ingredients 11

8 quarts green tomatoes (see note) or 8 quarts zucchini, ground (see note)
1 cup salt
1 medium head of cabbage, ground (see note)
6 green bell peppers, ground (see note)
5 red bell peppers, ground (see note)
6 medium onions, ground (see note)
3 quarts white vinegar
8 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds
1 teaspoon ground cloves

Steps:

  • Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.
  • Mix ground tomato or zucchini and salt, then pour into a cloth bag. Hang and let drain, overnight, over a non-metal container.
  • In the morning, remove tomato/zucchini to a large, non-reactive (non-aluminum) pot and add remaining ingredients.
  • Bring to a boil; simmer slowly for 20 minutes.
  • Pour into sterilized pints and seal.
  • Process in a boiling water bath for 10 minutes.

GRANDMA'S ZUCCHINI RELISH



Grandma's Zucchini Relish image

This is a great recipe that is good on burger's and hot dogs. It is also great as an accompaniment to meat and potatoes. I double or triple this recipe every fall when Zucchini are plentiful. I usually end up giving a jar of this to everyone who tries it. Prep time is approximate and does not include sitting overnight. I cut my prep time by using a food processor to grate the veggies.

Provided by melsmom

Categories     Vegetable

Time 2h45m

Yield 8 Pints

Number Of Ingredients 12

12 cups zucchini, chopped fine or grated
4 cups onions, grated
2 cups sweet red peppers, grated
5 tablespoons salt
2 1/2 cups cider vinegar
4 cups sugar
1 tablespoon dry mustard
3/4 teaspoon nutmeg
3/4 tablespoon cornstarch
3/4 teaspoon turmeric
1 1/4 teaspoons celery seeds
1/4 teaspoon black pepper

Steps:

  • Combine the vegetables with the salt in a large non-reactive bowl.
  • Leave to sit overnight.
  • Day 2: Rinse vegetables in cold water and drain well.
  • Mix the sauce ingredients in a large pot and cook until mixture starts to thicken.
  • Add the vegetables now.
  • Cook for 30 minutes boiling slowly.
  • Pack in hot, sterilized jar and seal.

Nutrition Facts : Calories 488, Fat 1.2, SaturatedFat 0.3, Sodium 4385.4, Carbohydrate 117.5, Fiber 4.2, Sugar 109.8, Protein 3.8

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 :

GRAND SCALE ZUCCHINI RELISH



Grand Scale Zucchini Relish image

Make and share this Grand Scale Zucchini Relish recipe from Food.com.

Provided by luvcookn

Categories     Spreads

Time 14h

Yield 8 pints

Number Of Ingredients 12

10 cups minced zucchini
5 cups minced onions
1 cup diced celery
3 green peppers, diced
2 red peppers, diced
1 cup pickling salt
6 cups sugar
5 cups white vinegar
3 tablespoons celery seeds
3 tablespoons cornstarch
1 tablespoon dry mustard
2 teaspoons turmeric

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).

Nutrition Facts : Calories 725.3, Fat 1.7, SaturatedFat 0.3, Sodium 14189.1, Carbohydrate 174.1, Fiber 5.4, Sugar 161.1, Protein 4.4

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

GLADYS' ZUCCHINI RELISH



Gladys' Zucchini Relish image

This yummy recipe was given to me by my Stepmom. It was always a hit on our summer table and goes great with hotdogs, hamburgers, roasts and just about anything. Prep/Cook times do not include letting the mixture stand overnight to season.

Provided by Judith N.

Categories     Chutneys

Time 1h15m

Yield 6 pints, 96 serving(s)

Number Of Ingredients 13

10 cups fresh zucchini, unpeeled and ground (about 4 large)
4 cups ground onions
5 tablespoons salt
2 1/4 cups white vinegar
4 1/2 cups sugar
1/2 teaspoon pepper
2 teaspoons celery salt
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
1 green pepper, finely chopped
1 sweet red pepper, finely chopped

Steps:

  • Mix first 3 listed ingredients together well and let stand overnight.
  • In morning, drain; rinse in cold water and drain again.
  • In large kettle mix the next 8 ingredients and bring to a boil.
  • After a boil is reached, add the zucchini mix along with the green and red sweet pepper.
  • Bring to a boil again.
  • Simmer uncovered, stirring occasionally, for 30 minutes.
  • Pour into hot jars and process in hot water bath for 5 minutes, to seal.

Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 365.2, Carbohydrate 10.8, Fiber 0.3, Sugar 10.1, Protein 0.3

PRIZE WINNING ZUCCHINI RELISH



Prize Winning Zucchini Relish image

Make and share this Prize Winning Zucchini Relish recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Vegetable

Yield 5 pints.

Number Of Ingredients 11

10 cups zucchini, unpeeled, chopped (about 7 medium)
4 cups onions, chopped (about 4 large)
1 large sweet red pepper, chopped
1 (4 ounce) can green chilies, chopped
3 tablespoons canning salt
3 1/2 cups sugar
3 cups vinegar
1 tablespoon turmeric, ground
4 teaspoons celery seeds
1 teaspoon pepper
1/2 teaspoon nutmeg, ground

Steps:

  • In a large container, combine zucchini, onion, pepper, chilies and salt; stir well.
  • Chill overnight. Rinse thoroughly; drain.
  • In a large kettle, combine remaining ingredients; bring to a boil.
  • Add zucchini mixture; simmer for 10 minutes.
  • Ladle hot into hot jars, leaving 1/4-inch headspace. Adjust lids.
  • Process for 10 minutes in a boiling-water bath.
  • Serving suggestion: Mix into tuna or macaroni salad.
  • (Country Woman July/Aug 1995)

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