Best Homemade Sweet Zucchini Relish Recipes

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EASY ZUCCHINI RELISH



Easy Zucchini Relish image

This is a delicious relish that can be used in any way you use regular pickle relish. This recipe makes about 14 jelly-size jars.

Provided by Connie Weitzel

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h45m

Yield 100

Number Of Ingredients 11

12 cups shredded zucchini
4 cups chopped onion
5 tablespoons salt
1 tablespoon dry mustard
1 ½ teaspoons celery seed
¾ teaspoon ground nutmeg
½ teaspoon ground black pepper
2 ½ cups apple cider vinegar
5 cups white sugar
1 red bell pepper, chopped
14 half pint canning jars with lids and rings

Steps:

  • Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
  • Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
  • Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 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).

Nutrition Facts : Calories 46 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 351 mg, Sugar 10.6 g

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 WITH SWEET PEPPERS



Zucchini Relish with Sweet Peppers image

This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!

Provided by Sarah Holbrook Walker

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10h45m

Yield 64

Number Of Ingredients 11

10 cups chopped zucchini
4 cups chopped onion
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ cup kosher salt
4 cups white sugar
2 ½ cups cider vinegar
1 tablespoon cornstarch
2 teaspoons celery seed
1 teaspoon ground turmeric
6 half pint canning jars with lids and rings

Steps:

  • Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
  • Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 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).

Nutrition Facts : Calories 59.4 calories, Carbohydrate 14.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 358.9 mg, Sugar 13.4 g

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

ZUCCHINI RELISH



Zucchini Relish image

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

Provided by puppitypup

Categories     Vegetable

Time P2DT1h

Yield 8-9 16 oz canning jars, 240 serving(s)

Number Of Ingredients 11

10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 tablespoon cornstarch
1 teaspoon turmeric
3 cups vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

Steps:

  • SOAK.
  • Grate zucchini in food processor, along with onion and bell peppers.
  • Mix salt in with vegetables in large plastic bowl.
  • Let stand overnight.
  • Next morning, rinse thoroughly in a large strainer and drain well.
  • MIX.
  • Place shredded vegetables in large heavy pan and add remaining ingredients.
  • Mix well and boil for 30 minutes.
  • Pack and seal in hot sterilized jars.

ZUCCHINI RELISH



Zucchini Relish image

A simple, colorful recipe prepared from fresh garden vegetables. Goes especially well with salmon.

Provided by nostatic

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 cup chopped zucchini
½ cup chopped onion
1 tablespoon white sugar
1 tablespoon chopped fresh basil
2 tablespoons chopped red bell pepper
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.

Nutrition Facts : Calories 29.2 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 149.6 mg, Sugar 4.9 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 :

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