Does anyone have a good recipe for relish, using zucchini or tomatoes (like chow chow or similar)?
Mary from Oregon
Hi, I have a zucchini relish recipe that my family loves. I have changed it some to our taste.
12 c. zucchini-shredded
4. onions-shredded (we leave these out due to hubby's allergies)
Mix and let set overnight. rinse with cold water and drain well.
2 1/2 C. cider vinegar
6 C. sugar
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 T. dry mustard
1 T. cornstarch
3/4 t. tumeric.
1 1/2 t. clelery seed
1/2 t. black or white pepper
bring to boil and add veggies.
Cook slowly 30 minutes.
Fill jars with very hot relish and and turn up side down to seal.
I use stevia instead of sugar as we have changed out diet. It is great either way. ( 1 T of stevia clear for each cup of sugar. ) I hope you enjoy this recipe as much as we do. Blessings to you!
Yields about 8 pints using sugar and no onions.
I make this sweet zucchini relish every year and just love it!!
10 c ground zucchini, 4 c ground onion, 2 green peppers, ground.
Mix with 5 T salt, let stand overnite, then drain and wash next morning. ADD:
2-1/4 c vinegar, 1 T cornstarch, 2 t celery seed, 3-1/2 c sugar, 1 t tumeric, 1/2 t black pepper, 1 t dry mustard.
Cook all this 30 min, then ladle into jar, seal (I put mine in canner, brint to 5# pressure, turn off).
Hope you like it as well as we do!!
approximately 6 cups ground zucchini
2 small onions chopped
1/4 cup pickling salt
3 cups cider vinegar
2 cups sugar
2 tsp mustard seed
1 tsp celery seed
1/2 tsp pickling salt
Place ground zucchini and onion in large bowl cover with water and 1/4 cup salt
Mix and cover let set for 2 hours drain
In saucepan combine the mixture with all other ingredients Bring to a boil and boil 5 minutes Place in hot jars and seal Can do water bath for 15 minutes. This is the best relish I have had. I have used this many times so it is tnt
10 Cups of Ground Zucchini
4 Cups of Chopped Onions
Add a few red or green peppers (usually 2 of each) chopped up.
5 Tbs. of Salt
Mix together & let stand overnight. Drain & rinse 2 times
2 1/2 cups Vinegar & 1 3/4 cups pf water
5 1/2 cps of Sugar
1 Tbs. Dried Mustard
2 Tbs. Celery Seed
1/4 Tbs. Black Pepper
1 Tbs Tumeric
1 Tbs. Corn Starch
1 Tbs. Nutmeg
A few drops of green food coloring to add color.
Cook slow about 35-45 min. until it gets clear.
Put into hot jars and seal.
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