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 RELISH WITH SWEET PEPPERS
This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!
Provided by Sarah Holbrook Walker
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h45m
Yield 64
Number Of Ingredients 11
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).
Nutrition Facts : Calories 59.4 calories, Carbohydrate 14.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 358.9 mg, Sugar 13.4 g
ZUCCHINI RELISH
Mom likes to make this crisp and colorful relish when zucchini is in season and Dad's little patch has produced to excess. -Nancy Kreiser, Lebanon, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
JUDY'S ZUCCHINI PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Yield Makes about 2 pints
Number Of Ingredients 8
Steps:
- Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
- Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
- In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
- Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
SWEET ZUCCHINI RELISH
My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
Provided by Gail
Categories Side Dish Vegetables Squash Summer Squash
Time 12h
Yield 112
Number Of Ingredients 12
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).
Nutrition Facts : Calories 46.9 calories, Carbohydrate 11.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 313 mg, Sugar 11.2 g
SWEET ZUCCHINI RELISH
Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. -Jyl Basinger, Cave City, Arkansas
Provided by Taste of Home
Time 1h15m
Yield 5 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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
More about "judys zucchini relish recipes"
SWEET AND SPICY ZUCCHINI RELISH - A CLASSIC RECIPE …
From oldworldgardenfarms.com
Estimated Reading Time 5 mins
- Place sliced zucchini in a food processor and pulse several times until they become small pieces. Pour zucchini into a large colander in the sink to drain.
- Cut onions and peppers into slices. Place them into the food processor, in batches if needed, and pulse until they become the same size as the zucchini. Place onions and peppers into the colander with the zucchini.
- Add 1 tablespoon of salt to the vegetables and stir well to coat. Let the vegetables drain for at least 30 minutes.
- With about 10 minutes left of draining, in a large stockpot, mix together the remaining ingredients. Bring to a boil.
THE BEST ZUCCHINI RELISH RECIPE » JUST A SMIDGEN
From justasmidgen.com
Estimated Reading Time 5 minsTotal Time 30 mins
ZUCCHINI RELISH | OUR MOST REQUESTED VIDEO! - YOUTUBE
From youtube.com
GRANDMA’S SWEET ZUCCHINI RELISH | COOKING MAMAS
From cookingmamas.com
ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
From nytimes.com
HOMEMADE SAVORY ZUCCHINI RELISH - RURAL SPROUT
From ruralsprout.com
BEST ZUCCHINI RELISH RECIPE - HOW TO MAKE ZUCCHINI RELISH
From delish.com
QUICK ZUCCHINI RELISH | CANADIAN LIVING
From canadianliving.com
SWEET & SPICY ZUCCHINI RELISH RECIPE | CONFLUENCE FARMS
From confluencefarms.ca
SWEET ZUCCHINI RELISH RECIPE, YELLOW SUMMER SQUASH TOO
From simplycanning.com
ZUCCHINI RELISH - A FAMILY FEAST®
From afamilyfeast.com
SWEET ZUCCHINI RELISH - REBOOTED MOM
From rebootedmom.com
BEST CHINESE FOOD RECIPES: JUDY'S SWEET ZUCCHINI RELISH
From chinesefoodrecipesbook.blogspot.com
@JUDYSCHICKENSITALIAN STYLE MEALS, SUSTAINABLE GARDENING TIPS, AND …
From judyschickens.org
SWEET SPICY ZUCCHINI RELISH - CRAVING SOMETHING HEALTHY
From cravingsomethinghealthy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love