Green Goddess Zucchini Relish Recipes

SWEET ZUCCHINI RELISH

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).

GREEN GODDESS ZUCCHINI RELISH

Steps:

• Use only fresh, firm med sized zucchini.
• Wash and dry, but do not peel.
• Grate removing large seeds.
• Mix zucchini, onions, green pepper and canning salt.
• Let sit overnight.
• Drain and rinse mixture in cold water.
• Put mixture in large kettel.
• Add vinegar and remaining ingredients.
• Bring to a rolling boil.
• Cook for 10 minutes.
• Pack in hot sterilized pint jars.
• Cover with sterilized lids and hotwater process for 20 minutes.
• Ready to eat right away, but it's better if it ages a few days.

GRAND SCALE ZUCCHINI RELISH

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).

ZUCCHINI RELISH

Steps:

• Mix all the veggies and salt and let it sit overnight.
• Rinse and drain.
• In a large kettle mix the sugar and cornstarch together; mix well.
• Add the rest of the sauce ingredients.
• Bring to boil and add the veggies.
• Simmer for about 30 minutes.
• Seal in hot sterile jars; put the lids on and then put in a water bath for about 20 minutes.

GRANDMA'S ZUCCHINI RELISH

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.

ZUCCHINI RELISH

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.

GLADYS' ZUCCHINI RELISH

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.

DONER'S ZUCCHINI RELISH

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.