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I have made this before and it's really good. You can use the gigantic zucchini for this.
Meanwhile, sterilize canning jars, lids and screw bands according to manufacturer's directions. Ladle hot relish through funnel into hot jars, leaving 1/4-inch headspace. Cover with lids; screw on bands. Process jars in large pot of simmering water for 15 minutes; jars should be covered by 1 inch of water. Remove jars to rack and cool. Test seals. Store in cool, dark place at least 2 weeks before using.
Yields: 7 half pints.
By Liz from Bisbee, Az
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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.
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.
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.
I am looking for a zucchini relish recipe.
I tried this last year and it came out great. Hope you like it.
Zuchinni Relish "from" Kathy
5 C. finely chopped zuchinni
1 1/2 C. finely chopped onions
3/4 C. finely chopped green sweet peppers
3/4 C. finely chopped red sweet peppers
1/4 C. pickling salt
1 3/4 C. sugar
1 1/2 C. White vinegar
1/4 C. water
1 t. celery seed
1 t. ground tumeric
1/2 t. mustard seed
In a large nonmetal bowl combine: zuchinni, onions and sweet peppers. Sprinkle with salt, tossing gently to coat.
Add enough cold water to cover. Cover and allow to stand at room temperature for 3 hours.
Transfer mixture to a large colander and set in sink. Rinse with cold water and drain.
In a 8 - 10 stainless steel, enamel, or nonstick heavy pot combine sugar, vinegar, the 1/4 c. of water, celery seed, tumeric and mustard seed.
Bring to a boil, stirring until sugar dissolves and Reduce heat.
Simmer uncovered for 3 minutes.
Add drained mixture and return to boiling, reduce heat. Simmer, uncovered for 10 minutes stirring occasionally.
Ladle Hot relish into sterilized jars, leaving 1/2" headspace. Wipe jar rims and adjust lids
Process filled jars in boiling water bath/canner for 10 mins.
Makes 5 half pints.
Kathy I also found this recipe that sounds so easy.
8 c diced squash
3 c diced sweet peppers
2 c diced onions
1 Tbsp salt
3 c sugar
1 Tbsp white mustard seed
1 Tbsp celery seed
1/2 tsp dry mustard
2 1/2 c vinegar
Dice vegetables and mix with salt. Let stand at least 1 hour
Drain well ... squeeze out juice
Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
Add vegetables and bring to a boil.
Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste.