Best Zucchini Peel Recipes

Easy Zucchini Relish image

Provided by Connie Weitzel

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

Zucchini

Provided by Cara Wetherall

Categories Dessert

Time 1h5m

Yield 6 cups approx

Number Of Ingredients 5

Steps:

PEEL AND REMOVE SEEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL PIECES (THE SIZE OF BOUGHT PEEL) IT IS A LOT OF CHOPPING.
CHOP UP A ONE GALLON ICE CREAM BUCKET FULL.
(APPROX. 16 CUPS) PUT IN BUCKET AND ADD 1 CUP VINEGAR, FILL TO TOP WITH WATER, LET STAND OVERNIGHT.
NEXT MORNING, DRAIN.
MEASURE ZUCCHINI AND ADD 3/4 WHITE SUGAR FOR EACH CUP OF MEASURED ZUCCHINI.
ADD THE JUICE OF ONE LEMON AND ABOUT 4 WHOLE CLOVE PIECES.
PUT IN LARGE KETTLE, BRING TO A BOIL AND BOIL FOR 15 MINUTES, STIR TO KEEP FROM SCORCHING.
REMOVE FROM HEAT AND RETURN TO BUCKET, COVER AND LEAVE UNTILL NEXT MORNING.
2ND MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL WHILE STIRRING FOR 10 MINUTES.
RETURN TO BUCKET AND LEAVE OVERNIGHT AGAIN.
3RD MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL AND BOIL WHILE STIRRING FOR 10 MINUTES, REMOVE FROM HEAT AND DIVIDE INTO 3 BOWLS.
TO EACH ADD A DIFFERENT FLAVOUR OF FRESHIE (OR KOOL-AID) ie: CHERRY, ORANGE AND LEMON-LIME ARE THE THREE FAVORITES TO USE.
MIX INTO ZUCCHINI MIXTURE.
STORE IN COVERED CONTAINERS IN REFRIGERATOR.
MAY BE USED THE SAME AS STORE BOUGHT PEEL, IN MUFFINS, CAKES OR WHATEVER YOU LIKE TO USE PEEL IN.
GOOD IN FRUIT CAKE RECIPES.
IT SEEMS LIKE A LOT OF WORK, BUT IT IS WORTH IT, IT REALLY IS GOOD.