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Zucchini Relish Recipes

Category Condiments
A nice change of pace from the usual pickle relish. This page contains zucchini relish recipes.
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By 1 found this helpful
September 9, 2008

I have made this before and it's really good. You can use the gigantic zucchini for this.

Ingredients

Directions

Combine zucchini, onion and salt in large bowl. Cover and refrigerate 8 hours or overnight. Rinse zucchini mixture in colander. Drain; squeeze dry. Pat with paper towel to dry further. Place zucchini mixture, sugar, vinegar, celery seed, turmeric and pepper in large non-aluminum pot. Simmer 30 minutes, stirring.

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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By 0 found this helpful
September 2, 2008

Does anyone have a good recipe for relish, using zucchini or tomatoes (like chow chow or similar)?

Mary from Oregon

Answers

By guest (Guest Post)
September 3, 20080 found this helpful

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)
5 T.salt
Mix and let set overnight. rinse with cold water and drain well.
Mix together
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.

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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.

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September 3, 20080 found this helpful

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.

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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!!

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By guest (Guest Post)
September 3, 20080 found this helpful

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

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By guest (Guest Post)
September 3, 20080 found this helpful

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

Next Add:
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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By 0 found this helpful
September 21, 2012

I am looking for a zucchini relish recipe.

By Kathy

Answers

September 23, 20120 found this helpful

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
Cold Water
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.

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September 25, 20120 found this helpful

Kathy I also found this recipe that sounds so easy.

Squash Relish

Ingredients:
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

Directions:
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.

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