Place them in a food processor to chop them finely as well. 4.Add the chopped zucchini, squash, and onions to a large mixing bowl, and stir to combine well. 5.Pour in the …
Preview
See Also: Tea RecipesShow details
Jul 12, 2021 - Homemade Pickle Relish is very easy to make and best of all you can control what you put in to it. When my garden stares to produce lots of crunchy cucumbers, I get ready to …
See Also: Share RecipesShow details
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. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Meanwhile, sterilize 7 one-pint jars and lids to hold relish.
Ingredients 1 4 cups chopped zucchini (about 6 medium or 3 large zukes) 2 2 cups chopped onion 3 1 cup chopped green bell pepper (about 2 peppers) 4 1 cup chopped red bell pepper (about 2 peppers) 5 4 TBS canning salt 6 3 1/2 cups sugar 7 4 tsp celery seed 8 2 tsp mustard seed 9 2 cups cider vinegar More ...
My Sugar-Free Zucchini relish is carb free so is ideal for anyone watching their carb intake but still wanting a snack which doesn’t feel like diet food. One of my favourite snacks is crackers loaded with delicious relishes, pickles or chutneys, but unfortunately they’re usually made with lots of sugar, preservatives and/or colours.
It’s perfectly fine to make zucchini relish as a refrigerator recipe, canning is not required. For refrigerator zucchini relish, simply cap the jars and then allow them to cool to room temperature before storing in the refrigerator.