Best Sweet Zucchini Relish Recipes

SWEET ZUCCHINI RELISH

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).

SWEET ZUCCHINI RELISH

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.

ZUCCHINI RELISH WITH SWEET PEPPERS

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).

HOMEMADE SWEET ZUCCHINI RELISH

Steps:

• Run zucchini, red bell pepper, and onions through a meat grinder. Transfer ground zucchini mixture to a large bowl; sprinkle with salt. Refrigerate zucchini mixture, overnight or at least 10 hours.
• Pour zucchini mixture into a large pot; add sugar, vinegar, celery seed, and turmeric. Bring to a boil, stirring constantly, for 15 to 20 minutes. Stir cornstarch into mixture; continue boiling until thickened, about 5 more minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 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). Store in a cool, dark area.

SWEET ZUCCHINI RELISH

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. Twist 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).

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.

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.

SWEET AND SPICY ZUCCHINI RELISH

Steps:

• Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small pieces. Place chopped zucchini into a large colander. Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with kosher salt. Stir well to combine vegetables and salt, and let sit in the colander for an hour to release some of their liquid.
• Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil. Add vegetables and return to a boil. Reduce heat and simmer for 30 minutes.
• Remove pot from heat, and let cool to room temperature.
• When liquid is cool, ladle relish with some of the liquid into sterilized jars, and seal tightly.
• Discard any extra liquid, or use for another pickling project.
• Refrigerate relish for at least 24 hours, and for up to 4 weeks.

JUDY'S SWEET ZUCCHINI RELISH

Steps:

• In a large mixing bowl, stir the chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place the mixture in a large stock pot.
• Stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch, and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell pepper. Cook for an additional 30 minutes.
• Spoon the relish mixture into pint jars and process in a boiling water bath for 15 minutes. This recipe yields 7-1/2 pints of relish.

SWEET ZUCCHINI RELISH

Steps:

• 1. Toss zucchini, onions, and celery well with the canning salt in a large bowl. Let stand overnight or 8 hours.
• 2. Drain into a colander and rinse 3 or 4 times to make sure all of the salt is off of the zucchini mixture. Press by hand to get rid of any excess moisture.
• 3. In large pot, mix dry ingredients well then mix with vinegar and add zucchini mixture and the green and red peppers. Bring to a boil and simmer for 1/2 hour on med low heat, stirring occasionally. I use both white and apple cider vinegar.
• 4. Ladle into sterile jars. Run a thin utensil through relish to get rid of any bubbles. Wipe rim clean with a wet paper towel. Place a sterile lid and then screw on ring. Repeat until you have filled 7 pints. Process in hot water bath for 30 minutes. Enjoy!