Homemade Zucchini Relish Recipe

Sweet Zucchini Relish Served From Scratch

WebSep 4, 2015 · In a large pot, add vinegar, sugar, pepper, celery salt, nutmeg, dry mustard, turmeric, and cornstarch and bring to a boil. Add …

1. Coarsely grind zucchini and onion with food grinder or food processor. Mix zucchini, onion, and salt in a large bowl. Cover and refrigerate overnight.
2. The next day, rinse zucchini and onion with cold water, strain into a sieve, discard water, return to bowl, rinse again.
3. In a large pot, add vinegar, sugar, pepper, celery salt, nutmeg, dry mustard, turmeric, and cornstarch and bring to a boil. Add zucchini and onion and bring back to a boil. Reduce heat and let simmer uncovered for 30 minutes.
4. Prep jars for canning if storing, or just add to jars and let cool before storing in fridge.

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Sweet Spicy Zucchini Relish Craving Something Healthy

WebAug 15, 2017 · Instructions. . Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small …

1. Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small pieces. Place chopped zucchini into a large colander.
2. Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with about 1 tablespoon salt. Stir well to combine vegetables and salt, and let sit in the colander for at least 30 minutes to release some of their liquid.
3. Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil.
4. Add vegetables and return to a boil. Reduce heat and simmer for 30 minutes.

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Easy Zucchini Relish Recipe

WebNov 6, 2022 · Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight. Rinse vegetables with cold water and …

1. Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
2. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
3. Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

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