Best Zucchini Barbecue Relish Recipes

EASY ZUCCHINI RELISH

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).

ZUCCHINI RELISH

Steps:

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

ZESTY ZUCCHINI RELISH

Steps:

• Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
• In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
• Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.

GRANDMA'S ZUCCHINI RELISH

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.

ZUCCHINI BARBECUE RELISH

Steps:

• 1. Combine zucchini, onion, pepper flakes, and celery in a non-reactive bowl. Sprinkle with pickling salt and cover with water. Let stand for one hour. Drain vegetables in a sieve, pressing out excess moisture. Set the vegies aside.
• 2. Combine sugar, vinegar, celery seed, mustard seed, dry mustard and cloves in a large stainless steel or enamel pan. Bring to a boil over high heat. Add vegies. Return to a boil, reduce heat and boil gently, uncovered about 45 minutes or until sauce thickens.
• 3. Remove hot jars from canner and ladle relish into jars within 1/2 inch of rim. Process 10 minutes for half-pints and 15 minutes for pint jars, in a boiling water bath.