Zucchini Pepper Relish Recipes

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GRANDMA'S ZUCCHINI RELISH RECIPE



Grandma's Zucchini Relish Recipe image

Provided by oldworldgardenfarms

Number Of Ingredients 10

10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 teaspoon turmeric
3 cups apple cider vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

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



Zucchini Relish with Sweet Peppers image

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

10 cups chopped zucchini
4 cups chopped onion
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ cup kosher salt
4 cups white sugar
2 ½ cups cider vinegar
1 tablespoon cornstarch
2 teaspoons celery seed
1 teaspoon ground turmeric
6 half pint canning jars with lids and rings

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

EASY ZUCCHINI RELISH



Easy Zucchini Relish image

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

12 cups shredded zucchini
4 cups chopped onion
5 tablespoons salt
1 tablespoon dry mustard
1 ½ teaspoons celery seed
¾ teaspoon ground nutmeg
½ teaspoon ground black pepper
2 ½ cups apple cider vinegar
5 cups white sugar
1 red bell pepper, chopped
14 half pint canning jars with lids and rings

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-PEPPER RELISH



Zucchini-Pepper Relish image

Too much zucchini? Try this wonderful relish and enjoy your zucchini year round. It is really good on hotdogs or hamburgers. The yield is a guess, as I always at least double this recipe.

Provided by cuisinebymae

Categories     Vegetable

Time 1h50m

Yield 2 quarts

Number Of Ingredients 12

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seed
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

Steps:

  • In a food processor, finely chop zucchini, using an on/off motion.
  • Put zucchini in a large bowl.
  • Finely chop onions in food processor.
  • Add to zucchini in the bowl.
  • Remove seeds from, and finely chop peppers by hand.
  • Add to bowl.
  • Sprinkle everything with salt.
  • Stir to blend.
  • Let stand 1 hour, stirring occasionally.
  • Drain off liquid.
  • Rinse thoroughly under cold running water.
  • Drain, pressing out liquid.
  • In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric.
  • Bring to a boil, stirring.
  • Add the drained zucchini mixture.
  • Bring to a boil, stirring frequently.
  • Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender.
  • Combine water and cornstarch.
  • Add to zucchini mixture.
  • Cook, stirring, for 5 minutes, or until clear and thickened.
  • Seal in sterilized bottles and process in a water bath for 5 minutes.
  • How I sterilize bottles: Wash bottles well in hot soapy water.
  • Dry them.
  • Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up.
  • Heat oven to 225F.
  • Leave bottles at this temperature for 10 minutes.
  • Turn off oven.
  • Leave bottles in there until you need them.

Nutrition Facts : Calories 1248.4, Fat 3.6, SaturatedFat 0.8, Sodium 14226.6, Carbohydrate 299.2, Fiber 12.6, Sugar 279.4, Protein 11.9

SPICY ZUCCHINI RELISH



Spicy Zucchini Relish image

I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 12

5 cups shredded zucchini
1 cup grated onion
4-1/2 teaspoons salt
1-1/2 teaspoons cornstarch
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground turmeric
1 teaspoon celery seed
3/4 teaspoon pepper
3/4 cup white vinegar
1/2 cup finely chopped sweet red pepper
4-1/2 teaspoons chopped seeded jalapeno pepper
1-1/4 teaspoons chopped seeded habanero pepper

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.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SWEET ZUCCHINI RELISH



Sweet Zucchini Relish image

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

10 cups shredded zucchini (about 3-1/2 pounds)
4 large onions, chopped
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1/3 cup canning salt
2-1/2 cups sugar
2-1/2 cups cider vinegar
4 teaspoons cornstarch
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon celery seed
1/2 teaspoon pepper

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.

ZUCCHINI RELISH WILEY



Zucchini Relish Wiley image

Provided by Patricia Wiley

Categories     Condiment/Spread     Onion     Vinegar     Bell Pepper     Zucchini     Chill     Gourmet     Kentucky

Yield Makes about 10 cups

Number Of Ingredients 11

4 pounds zucchini, peeled, quartered lengthwise, cored, and chopped
2 medium onions, chopped
1 medium red bell pepper, chopped
2 tablespoons salt
1 1/2 cups sugar
1 cup water
1 cup distilled white vinegar
1 teaspoon celery seeds
1 teaspoon freshly grated nutmeg
1 teaspoon turmeric if desired
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • In a large bowl stir together zucchini, onions, bell pepper, and salt until combined well. Chill vegetables, covered, at least 6 hours and up to 1 day.
  • In a large colander drain vegetables and rinse a few times under cold water, draining well.
  • In a stainless-steel or enameled kettle combine vegetables and remaining ingredients and bring to a boil. Simmer relish, stirring occasionally, 10 minutes and with a sterilized spoon divide among 10 sterilized 8-ounce Mason-type jars (procedure follows). Pour remaining liquid over relish and cool completely. Wipe rims with a dampened cloth and seal jars with lids. Relish keeps, covered and chilled, 2 months.
  • To sterilize jars and glasses for pickling and preserving:
  • Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

HOT ZUCCHINI RELISH



Hot Zucchini Relish image

a friend on mine gave me this recipe and my family fell in love with it...have entered in Titus County Fair, 3 times and received Best in Class and Best in Show all 3 times. I like to use the different color bell peppers it adds to the beautiful colors in this relish

Provided by makeupgenie2004

Categories     Vegetable

Time 1h30m

Yield 7-8 pints

Number Of Ingredients 11

10 cups zucchini
4 bell peppers
4 onions
8 hot peppers
5 tablespoons canning salt
1 quart vinegar
4 cups sugar
1 teaspoon cornstarch
1 teaspoon nutmeg
1 teaspoon turmeric
1 teaspoon dry mustard

Steps:

  • with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
  • next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
  • when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.

Nutrition Facts : Calories 562, Fat 1.1, SaturatedFat 0.3, Sodium 5009.6, Carbohydrate 134.5, Fiber 4.9, Sugar 125.6, Protein 4.6

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