Best 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.

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).

SPICY ZUCCHINI RELISH

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

ZUCCHINI RELISH

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 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.

ZUCCHINI RELISH

Steps:

• 1. Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours. Drain, rinse and drain thoroughly. Combine remaining ingredients in a large sauce pot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch head space. Remove air bubbles. Process 10 minutes in a boiling water canner. * 1 Imperial System pint = 568.26125ml 1 Metric System pint = 473.18ml

ZUCCHINI RELISH

Steps:

• In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain., In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days.

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.

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.

GRANDMAS TASTY ZUCCHINI RELISH

Steps:

• Slice zucchini as thinly as possible (food processor is a big help to do this).
• Sprinkle with the salt.
• Let sit overnight.
• Wash and drain the zucchini.
• Put in a large pot, add onions to the zucchini and mix well.
• Add sugar and 6 cups vinegar.
• Cook on a medium-high heat, stirring often-It will easily scorch because of the sugar content.
• In the meantime, in a separate dish mix together the mustard seed, turmeric and flour well. Add the 2 tbsp of vinegar to make a runny paste-You may need to add more vinegar.
• Add mixture to pot and stir constantly.
• Continue to cook mixture until it thickens (approx. 1 - 1 1/2 hour).
• Scoop into sterilized jars and seal.

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 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).

LYNDA'S FAVORITE ZUCCHINI HOT DOG RELISH

Steps:

• 1. Grind 10 cups of zucchini and place in large pot (with a lid). Add the salt and garlic salt. Cover with cold water and soak overnight. (I add lots of ice cubes and place pot in a cool place. If not, put it in the fridge!)
• 2. The following morning, drain and rinse well in a large colander. Return to pot and add the remaining ingredients. Bring to a boil and then simmer for 30 minutes, stirring occasionally. Seal in jars while the relish is very hot.
• 3. Place jars in canning pot and cover with water. Boil the submerged jars for at least 15-20 minutes to make sure seals are airtight. Remove jars from canning pot with tongs and place on a towel in your sink until they cool (this prevents jars from cracking).
• 4. After opening a jar of relish, store opened jars in the fridge!

ZUCCHINI-CRANBERRY RELISH BREAD

Steps:

• Preheat oven to 350°F.
• Coat a loaf pan with nonfat cooking spray.
• In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
• In medium bowl, mix dry ingredients except pecans.
• Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
• Pour into loaf pan. Top with pecan halves, if using.
• Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
• Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

SIMPLE SAVORY TURKEY BURGERS WITH ZUCCHINI RELISH

Steps:

• In a medium bowl, combine the ground turkey, grill seasoning, mustard and poultry seasoning.
• Form 4 patties. Using your thumb, make an indentation in the center of each to prevent bulging while cooking. Let the patties sit so the flavors blend while you make the relish.
• In a small bowl, combine zucchini, bell pepper, onion, hot sauce, lime juice, tomatoes and salt to taste. Set aside.
• Spray your large skillet with cooking spray (or use one turn of olive oil) and place it over med-high heat. Add the patties and cook until the juices run clear, which is about 5 minutes on each side. During the last minute of cooking, top each burger with a cheese slice so that it melts.
• Toast and butter the English Muffins. Set a lettuce leaf and burger on each muffin bottom and top with a spoonful of zucchini relish and the muffin top. Enjoy!

PRIZE WINNING ZUCCHINI RELISH

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)

HOT ZUCCHINI RELISH

Steps:

• 1. Wash zucchini by spraying with white vinegar and rinsing in clean water.quarter long ways or make small enough to fit in your food processor chute. Using your food processor shredding attachment blade shread all your zucchini. Depending on the size of your zucchini will be how much you will have. I measure mine by pushing down hard and packing it in a measuring cup. I also add just a cup or two more depending on how much I have ground up. Set aside in a large bowl, I use a large plastic Tupperware bowl. I sprinkle a Tablespoon of my canning salt on the zucchini at this time.
• 2. With same food processor shredding blade on(I don't even wash or rinse it here) shred your onions and then after washing and taking the seeds out of your bell peppers shred them just like the zucchini. Put the shredded onions and shredded bell peppers in the same bowl with the shredded zucchini and sprinkle the other 2 Tablespoons of canning salt over them. You can also mix it at this point if you want. Then cover and place bowl in the refrigerator over night or at least 3 hours.
• 3. When ready to process take your veggie mixture out and place it in a colander. Wash the mixture several times in cold water to remove the salt. Then squeeze out as much water as you can from the veggies and set aside.
• 4. In a large stainless steal stock pot or kettle put your apple cider vinegar and sugar and all your spices EXCEPT the Clear-Jel.You will use the Clear-Jel later in recipe Bring mixture to a boil stirring to dissolve sugar. I usually boil it for about five minutes and then put in the zucchini mixture, when the spice and zucchini mix gets hot I take out about a cup of the liquid and mix in the Clear- jel with a whisk.If you have a large amount of liquid I suggest you use the 6 Tablespoons of Clear-Jel. I don't like my relish "juicy" so I always use the 6 Tablespoons. When the clear-jel is mixed I return the mixture back to the veggie mixture stir and heat it all thru about 5 minutes or so. At this point I also have my Boiling water bath canner on the stove and heating the water to boiling. I also have my lids and rings in hot water in a pan on low and my clean sterilized jars in the oven heating at 200 degrees.
• 5. Ladle or spoon relish mix into jars and use a wooden spoon handle press down inside the jars to get out all the air bubbles from the jars. Leaving 1/4 inch head space, wipe jar rims with a vinegar/water paper towel or dish cloth to remove sticky residue, place caps on jars and rings finger tip tight. Which is after you feel resistant 1/4 more turn. If you tighten the rings too tight they will buckle while processing. After you have filled all your jars place them in your Boiling water bath canner make sure water is at least one inch above your jars and when water starts to bubble and boil set your timer to 15 minutes. After 15 minutes shut off heat and take lid off canner wait 5 minutes before removing jars. Take a large sauce pan to hold under the jar you are removing from the canner just in case when the jar hits the cold air it could break and spill the HOT liquid over your feet. We did have one jar break yesterday and I was glad we had the kettle under it. Remove jars with a jar lift and place jars on towel to cool on a counter leaving at least 2 inches between jars and DO NOT tighten bands after taking jars out of bath this will break your seal. You should hear the ping as the jars are cooling telling you the jar is sealed. If after 24 hours you can push down on the top of the lid and it pops back up the jar is NOT sealed just put that jar in the fridge to use. If the jars are sealed you should remove the bands/rings and wash jars in mild luke warm soapy water rinse in cool water, dry and place on your canning shelf.