Grand Scale Zucchini Relish Recipes

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GRAND SCALE ZUCCHINI RELISH



Grand Scale Zucchini Relish image

Make and share this Grand Scale Zucchini Relish recipe from Food.com.

Provided by luvcookn

Categories     Spreads

Time 14h

Yield 8 pints

Number Of Ingredients 12

10 cups minced zucchini
5 cups minced onions
1 cup diced celery
3 green peppers, diced
2 red peppers, diced
1 cup pickling salt
6 cups sugar
5 cups white vinegar
3 tablespoons celery seeds
3 tablespoons cornstarch
1 tablespoon dry mustard
2 teaspoons turmeric

Steps:

  • In large bowl, combine zucchini, onions, celery and peppers.
  • Add salt and toss to mix. Set aside for 12 hours or overnight.
  • Drain veggies in large colander. Rinse thoroughly and drain again. Press a bowl down on top of veggies to force out as much liquid as possible.
  • In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric.
  • Mix well. Add veggies and bring to rolling boil.
  • Reduce heat and simmer for 20 minutes, until thick.
  • Pack into hot pint jars.
  • Process in boiling water bath for 10 minutes (sea-level); 15 minutes (high elevations).

Nutrition Facts : Calories 725.3, Fat 1.7, SaturatedFat 0.3, Sodium 14189.1, Carbohydrate 174.1, Fiber 5.4, Sugar 161.1, Protein 4.4

ZUCCHINI RELISH



Zucchini Relish image

Got this from a co-worker who got it from a friend of hers. This is the best zucchini relish I've ever had. We put it on white beans, hot dogs, in tuna salad, chicken salad, ham salad, and sometimes have it as a side dish. It is really good.

Provided by Mrs. Hughes

Categories     Sauces

Time P1DT1h

Yield 6 pints

Number Of Ingredients 11

10 cups zucchini, rind and seeds, too
4 cups onions
1 red bell pepper
1 green bell pepper
5 tablespoons salt
2 1/2 cups cider vinegar
5 1/2 cups sugar
1 teaspoon nutmeg
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon cornstarch

Steps:

  • Simmer 30 minutes.
  • Pour in sterilized, hot jars and seal.
  • Use enamel or earthenware utensils, not aluminum.

Nutrition Facts : Calories 823.8, Fat 0.8, SaturatedFat 0.2, Sodium 5844.3, Carbohydrate 205, Fiber 4.7, Sugar 193.1, Protein 4

GRANDMAS TASTY ZUCCHINI RELISH



Grandmas Tasty Zucchini Relish image

I'll be honest-I never tried this relish when my grandma served it because I wasn't too keen on the look of it. This year I "inherited" 15 zucchini and have been told I'll be "inheriting" more. Out of desperation, I decided to make a batch of her relish. I reasoned that everyone else in the family loves it-I'll give it to them. Now that I've actually eaten it-I'm not sharing. This is not only a great way to use up a bumper crop of zucchini it's a great condiment!

Provided by um-um-good

Categories     Vegetable

Time P1DT1h

Yield 9 pints

Number Of Ingredients 9

3 large zucchini, peeled and seeded
1/2 cup table salt
5 large cooking onions, sliced fine
5 cups sugar
6 cups vinegar
2 tablespoons vinegar
4 tablespoons mustard seeds
2 teaspoons turmeric
6 tablespoons flour

Steps:

  • Slice zucchini as thinly as possible (food processor is a big help to do this).
  • Sprinkle with the salt.
  • Let sit overnight.
  • Wash and drain the zucchini.
  • Put in a large pot, add onions to the zucchini and mix well.
  • Add sugar and 6 cups vinegar.
  • Cook on a medium-high heat, stirring often-It will easily scorch because of the sugar content.
  • In the meantime, in a separate dish mix together the mustard seed, turmeric and flour well. Add the 2 tbsp of vinegar to make a runny paste-You may need to add more vinegar.
  • Add mixture to pot and stir constantly.
  • Continue to cook mixture until it thickens (approx. 1 - 1 1/2 hour).
  • Scoop into sterilized jars and seal.

PRIZE WINNING ZUCCHINI RELISH



Prize Winning Zucchini Relish image

Make and share this Prize Winning Zucchini Relish recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Vegetable

Yield 5 pints.

Number Of Ingredients 11

10 cups zucchini, unpeeled, chopped (about 7 medium)
4 cups onions, chopped (about 4 large)
1 large sweet red pepper, chopped
1 (4 ounce) can green chilies, chopped
3 tablespoons canning salt
3 1/2 cups sugar
3 cups vinegar
1 tablespoon turmeric, ground
4 teaspoons celery seeds
1 teaspoon pepper
1/2 teaspoon nutmeg, ground

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)

GLADYS' ZUCCHINI RELISH



Gladys' Zucchini Relish image

This yummy recipe was given to me by my Stepmom. It was always a hit on our summer table and goes great with hotdogs, hamburgers, roasts and just about anything. Prep/Cook times do not include letting the mixture stand overnight to season.

Provided by Judith N.

Categories     Chutneys

Time 1h15m

Yield 6 pints, 96 serving(s)

Number Of Ingredients 13

10 cups fresh zucchini, unpeeled and ground (about 4 large)
4 cups ground onions
5 tablespoons salt
2 1/4 cups white vinegar
4 1/2 cups sugar
1/2 teaspoon pepper
2 teaspoons celery salt
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
1 green pepper, finely chopped
1 sweet red pepper, finely chopped

Steps:

  • Mix first 3 listed ingredients together well and let stand overnight.
  • In morning, drain; rinse in cold water and drain again.
  • In large kettle mix the next 8 ingredients and bring to a boil.
  • After a boil is reached, add the zucchini mix along with the green and red sweet pepper.
  • Bring to a boil again.
  • Simmer uncovered, stirring occasionally, for 30 minutes.
  • Pour into hot jars and process in hot water bath for 5 minutes, to seal.

Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 365.2, Carbohydrate 10.8, Fiber 0.3, Sugar 10.1, Protein 0.3

DONER'S ZUCCHINI RELISH



Doner's Zucchini Relish image

This recipe came from my nextdoor neighbors great-grandmother who was a Blackfeet Indian and has been passed on down through the family. This is a recipe you'll have to try because I know you are going to love it. Note: The prep and cooking time may vary with your experience and equipment.

Provided by Chuck in Killbuck

Categories     Vegetable

Time 2h

Yield 4 Quarts

Number Of Ingredients 14

10 cups zucchini, ground
3 cups onions, ground
3 green peppers, ground
1 sweet red pepper, ground
1/2 cup salt
3 cups light brown sugar
1 tablespoon cornstarch
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon nutmeg
1 teaspoon pepper
3 cups cider vinegar
5 -10 hot peppers, ground (optional)

Steps:

  • Combine all ingredints in large pot and heat on medium heat stirring occasionally until getting the consistancy you prefer.
  • Place in heated jars and put on dome lids and rings (We heat our jars in a pan of hot water).
  • Place jars in canner then fill with cold water until water reaches the bottom of the rings.
  • Bring water to a boil and boil for approx 15 minutes and remove jars from water.

GRANDMA'S ZUCCHINI RELISH



Grandma's Zucchini Relish image

This is a great recipe that is good on burger's and hot dogs. It is also great as an accompaniment to meat and potatoes. I double or triple this recipe every fall when Zucchini are plentiful. I usually end up giving a jar of this to everyone who tries it. Prep time is approximate and does not include sitting overnight. I cut my prep time by using a food processor to grate the veggies.

Provided by melsmom

Categories     Vegetable

Time 2h45m

Yield 8 Pints

Number Of Ingredients 12

12 cups zucchini, chopped fine or grated
4 cups onions, grated
2 cups sweet red peppers, grated
5 tablespoons salt
2 1/2 cups cider vinegar
4 cups sugar
1 tablespoon dry mustard
3/4 teaspoon nutmeg
3/4 tablespoon cornstarch
3/4 teaspoon turmeric
1 1/4 teaspoons celery seeds
1/4 teaspoon black pepper

Steps:

  • Combine the vegetables with the salt in a large non-reactive bowl.
  • Leave to sit overnight.
  • Day 2: Rinse vegetables in cold water and drain well.
  • Mix the sauce ingredients in a large pot and cook until mixture starts to thicken.
  • Add the vegetables now.
  • Cook for 30 minutes boiling slowly.
  • Pack in hot, sterilized jar and seal.

Nutrition Facts : Calories 488, Fat 1.2, SaturatedFat 0.3, Sodium 4385.4, Carbohydrate 117.5, Fiber 4.2, Sugar 109.8, Protein 3.8

ZUCCHINI RELISH



Zucchini Relish image

This relish is so good and my family can't get enough of this. This recipe came from a dear old lady friend of mine years ago.

Provided by mudda

Categories     Vegetable

Time 2h25m

Yield 20 serving(s)

Number Of Ingredients 11

10 cups zucchini, grated
4 cups onions, cut fine
1 sweet red pepper, grated
1 green sweet pepper, grated
1 teaspoon nutmeg
1 teaspoon turmeric
1 teaspoon dry mustard
1 teaspoon celery seed
1 tablespoon cornstarch
4 cups sugar
2 1/2 cups white vinegar

Steps:

  • Add grated zucchini, onions, red and green peppers to a large pot and add 5 tablespoons salt (not iodized) and soak overnight in fridge.
  • Drain and rinse and squeeze out water (like making a snowball).
  • Make your syrup and bring to a boil and add the zucchini mix.
  • Boil 15 minutes and jar in hot jars and water bath for 5-10 minutes.

Nutrition Facts : Calories 190.9, Fat 0.4, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 46.4, Fiber 1.5, Sugar 43.4, Protein 1.3

ZUCCHINI RELISH



Zucchini Relish image

This is one of my favorite condiments and is a good way to use up some extra zucchini you may have on hand in summer. It seems like a lot of steps but I can do a whole batch in less than an hour and it is so YUUMY!

Provided by Callu

Categories     Onions

Time 35m

Yield 5 pint jars, 5-6 serving(s)

Number Of Ingredients 17

2 cups zucchini (one extra-large one or 2 regular sized ones)
1 cup onion (I like red onion)
2 cups celery
1 cup red bell pepper
1 bunch green onion (about 5-6 stalks)
6 garlic cloves
3 cups water
1/3 cup salt
1/2 cup brown sugar
2 cups cider vinegar
1/4 cup mustard seeds
3 tablespoons dried dill weed
1/4 cup flat leaf parsley
1 tablespoon ketchup (optional)
1/4 cup cayenne, sauce (I like Frank's(tabasco will typically be too hot, use less if you are not into the heat)
1 tablespoon arrowroot
1/4 cup cool water

Steps:

  • Dice all veggies to the same size (think pickle relish). I usually use the slicer on my food processor and then switch to my regular blade and just give it a couple zaps. It is super quick and makes a nice dice.
  • Blend water and salt into veggie mixture and soak 1 hour.
  • Drain off excess liquid.
  • In a saucepan blend together brown sugar, cider vinegar, mustard seeds, dill weed, ketchup (optional), & cayenne sauce (feel free to use less if you are not into spicy).
  • Bring mixture to a boil & make sure sugar is dissolved.
  • Add drained veggies to vinegar mixture.
  • Boil about 4-5 minutes, stir frequently.
  • In a small bowl mix together 1 T arrow root powder with 1/4 cup cool water.
  • Mix well.
  • Pour arrowroot mixture into the veggie mixture and blend thoroughly.
  • Continue to boil relish on med-low for 1-2 minutes.
  • Remove from heat.
  • Ladle into sterilized jars.
  • Place ring and band while still boiling hot.
  • Stores at room temp and is fantastic when used anywhere you might otherwise use relish.

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