Grandmas Sweet Zucchini Relish Recipes

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.

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.

GRANDMA'S SWEET ZUCCHINI RELISH

Steps:

• Combine shredded zucchini and chopped onion in a large, non-metal bowl, and sprinkle with pickling salt. Cover, and refrigerate overnight.
• The following day, prepare the boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside.
• In a large pot over medium-high heat, add the red and green bell peppers, sugar, vinegar, cornstarch, dry mustard, turmeric, celery seed, mustard seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil, then reduce the heat to medium-low, and simmer 30 minutes.
• Immediately pack the relish into hot jars leaving 1/4-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Process jars in a boiling water canner for 10 minutes (start timing when the water returns to boil) adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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).

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.

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.

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.