Zucchini Sweet Relish Canning Recipes

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HOMEMADE SWEET ZUCCHINI RELISH



Homemade Sweet Zucchini Relish image

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

10 small zucchini, ends trimmed
1 red bell pepper, stemmed and seeded
4 onions, peeled
3 tablespoons salt
4 cups white sugar
2 ¼ cups vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
¼ cup cornstarch
12 half pint canning jars with lids and rings

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

ZUCCHINI RELISH CANNING RECIPE



Zucchini Relish Canning Recipe image

Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.

Provided by Grow a Good Life

Categories     Canning

Time 1h

Number Of Ingredients 8

4 cups chopped zucchini
2 cups chopped bell peppers
2 cups chopped onions
1/8 cup pickling salt
3 1/2 cups cane sugar
1 tablespoon celery seed
2 teaspoons yellow mustard seed
2 cups apple cider vinegar (5% acidity)

Steps:

  • Add the chopped zucchini, peppers, and onions to a large bowl.
  • Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.
  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  • Drain the vegetables and rinse well to remove the extra salt.
  • Add the sugar, celery seed, mustard seed, and vinegar to a large pot. Bring the pot to a simmer (180˚F) and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.
  • Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Use the canning funnel and ladle to fill the jar with hot relish, leaving 1/2-inch headspace.
  • Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
  • Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
  • When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
  • Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place for 12 to 18 months. Allow at least 3 to 4 weeks for the relish to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 8 half pints.

Nutrition Facts : ServingSize 1 tablespoon, Calories 20 kcal, Carbohydrate 4.3 g, Fiber 0.2 g, Sugar 4.2 g, Sodium 107 mg, Fat 0.1 g

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.

SWEET ZUCCHINI RELISH



Sweet Zucchini Relish image

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

12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 ½ cups white vinegar
1 tablespoon cornstarch
¾ teaspoon ground nutmeg
¾ teaspoon ground turmeric
1 ½ teaspoons celery seed
½ teaspoon ground black pepper

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

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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