Zucchini Pimento Relish Recipes

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).

GRANDMA'S ZUCCHINI RELISH RECIPE

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).

EASY ZUCCHINI RELISH

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).

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.

PRIZE WINNING ZUCCHINI RELISH

Steps:

• In a large container, combine zucchini, onion, pepper, chilies and salt; stir well.
• Chill overnight. Rinse thoroughly; drain.
• In a large kettle, combine remaining ingredients; bring to a boil.
• Add zucchini mixture; simmer for 10 minutes.
• Ladle hot into hot jars, leaving 1/4-inch headspace. Adjust lids.
• Process for 10 minutes in a boiling-water bath.
• Serving suggestion: Mix into tuna or macaroni salad.
• (Country Woman July/Aug 1995)

ZUCCHINI-PEPPER RELISH

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.

SPICY ZUCCHINI RELISH

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.

ZUCCHINI PIMENTO RELISH RECIPE

Steps:

• Can use yellow squash also, or with the zucchini. Combine grated zucchini with salt; cover and let sit in refrigerator overnight. Drain and rinse. Add onion and peppers. Mix vinegar, sugar, turmeric, nutmeg and celery seed; mix and bring to a boil, 2 to 3 minutes. Put in pint jars and seal. This recipe yields ?? servings.