ZUCCHINI RELISH
Provided by Farmwife Crafts
Number Of Ingredients 9
Steps:
- Combine zucchini, onion, green pepper, and red peppers in a large bowl. Sprinkle with salt. Cover with cold water. Let stand two hours. Do not stir.
- Drain veggies, rinse with cold water, and drain again.
- In a large saucepot, combine sugar, celery seed, mustard seed, and vinegar. Bring to a boil.
- Stir in veggies and let simmer for 10 minutes.
- Pack into jars leaving 1/4 inch headspace. (I've discovered this recipe can get a little "watery" depending on the type of zucchini used, so I usually drain a bit of the liquid on the side of the pot as I'm ladling it into the jars) Add lids and process for 10 minutes in aboiling water-canner.
- Remove from water-canner and place on towel on counter and allow to cool for 24 hours. Check lids to make sure they are sealed. (the middle button will not pop back up when pressed)
- Store for up to one year.
DILL PICKLE RELISH
A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired.
Provided by dianegrapegrower
Categories Onions
Time 3h45m
Yield 5 pints
Number Of Ingredients 13
Steps:
- Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
- Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
- Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
- Store in cool dry place.
Nutrition Facts : Calories 130.8, Fat 1.5, SaturatedFat 0.2, Sodium 15142.5, Carbohydrate 19.6, Fiber 4, Sugar 9.6, Protein 3.5
ZUCCHINI RELISH
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
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 DILL PICKLES
Provided by Kevin West
Categories Side Low Fat Vegetarian Backyard BBQ Spice Zucchini Summer Healthy Vegan Dill Coriander Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
- Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
- Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
- Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
EASY HOMEMADE DILL RELISH RECIPE
Steps:
- Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
- Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
- Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
- After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
- Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
- Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
- At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
- Remove the bay leaves.
- Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)
GRANDMA'S ZUCCHINI RELISH RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 10
Steps:
- Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
- Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
- Place zucchini mixture in a large stockpot and add remaining ingredients.
- Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
- Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZUCCHINI WITH DILL
This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.
Nutrition Facts :
EASY ZUCCHINI RELISH
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
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 DILL PICKLES
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h35m
Yield 1 quart
Number Of Ingredients 10
Steps:
- In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
- In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.
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- Wash cucumbers using a vegetable scrub brush. Cut the cuke butts off, slice into 8 sections. Cut the seeds out of each section. Cut into 1-2 inch chunks.
- In a food processor, pulse (use "pulse" instead of "on", else you'll end up with cucumber sauce) the cuke chunks in batches until the pieces look "relishy". (That is a real term. Insert fart noise here).
- Put the cucumber pieces in a bowl, sprinkle with salt and turmeric, and then pour the water over it. Cover, and let stand for 2 hours.
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