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
SMALL-BATCH SWEET POTATO CASSEROLE
This recipe has all the flavors of the Thanksgiving classic, just in smaller form. Honey, I shrunk the sweet potato casserole! Mini marshmallows ensure you get lots of charred edges, which are pretty much the best part of sweet potato casserole anyhow. For ease, you can assemble the ramekins on a baking sheet when toasting the marshmallows.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
- Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
- Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
- Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
- Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.
SWEET AND SNAPPY ZUCCHINI RELISH - SMALL BATCH
This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too.
Provided by Deb Wolf
Categories Vegetable
Time 1h40m
Yield 4 half pints, 22 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 57.7, Fat 0.2, Sodium 637.7, Carbohydrate 13.8, Fiber 0.6, Sugar 12.7, Protein 0.5
HOMEMADE SWEET ZUCCHINI RELISH
This is a family favorite! A simple DIY that everyone will love! This is a family recipe from my Grandma, Penny Faust. One of my favorite childhood memories was watching my mom can her sweet zucchini relish. Yum! We use it in anything from homemade dressings, potato salad, egg salad, tuna salad...etc.
Provided by TraurigsinTraining.com
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h50m
Yield 192
Number Of Ingredients 10
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.
Nutrition Facts : Calories 20 calories, Carbohydrate 5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.9 mg, Sugar 4.5 g
SWEET ZUCCHINI RELISH
This is a great way to use up all those zucchinis you harvested from the garden. This is a sweet relish and is my favorite on hamburgers.
Provided by cando
Categories Vegetable
Time 1h45m
Yield 6 pints
Number Of Ingredients 12
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.
Nutrition Facts :
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