ISO Zucchini Relish Recipe | Taste of Home Community
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ISO Zucchini Relish Recipe

Last post Jul 24, 2006 11:00 AM by terdette_il . 8 replies.

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  • ISO Zucchini Relish Recipe
    My sil and I would love to make some does anyone have a really good recipe? TIA Lori
  • RE: ISO Zucchini Relish Recipe
    Country Extra's Zucchini Chutney

    There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.


    2 pounds small zucchini
    1 tart apple, peeled and cored
    1 medium onion
    1 green pepper
    1 garlic clove, minced
    1 1/2 cups packed brown sugar
    1 cup vinegar
    1 jar (2 ounces) chopped pimientos, drained
    1 tablespoon fresh gingerroot
    1 tablespoon Dijon mustard
    1/4 to 1/2 teaspoon crushed red pepper flakes
    1/2 teaspoon salt

    Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. Bring to a boil. Reduce hat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

    Yield: about 3-1/2 cups.

    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    Kitchenconservatory's Zucchini Relish


    10 cups zucchini, grated
    4 1/2 cups onions
    1 cup canning salt

    Mix ingredients and let stand in refrigerator overnight. Squeeze out excess liquid.

    1 tsp. dry mustard
    2 tsp. celery salt
    2 tsp. cornstarch
    2 tsp. mustard seed
    6 cups sugar
    2 1/2 cups vinegar
    3 green bell peppers, chopped
    2 red bell peppers, chopped

    Mix zucchini with reaming ingredients and bring to a boil. DO NOT OVERCOOK! While still hot, pour into sterilized jars and top with hot sterilized lids. Screw rings over lids and place up-side down for ten minutes. Turn right-side up and let cool undisturbed. The lids should make popping sounds as they seal, and the top bump in the center of the lids should indent.

    8021 Clayton Rd.
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    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    Zucchini Relish

    10 cups coarsely chopped zucchini - Do not peel the zucchini.
    4 cups chopped onion
    4 T. salt
    In a large mixing bowl, mix the above ingredients together and stir. Let stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place the mixture in a large stock pot.

    Then stir in:

    1/4 cups vinegar
    2 tsp. celery seed
    1 tsp. black pepper
    1 T. nutmeg
    1 T. turmeric
    2 T. cornstarch
    6 cups sugar

    Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes.

    Then add:

    2 cups chopped celery
    1 cup chopped green bell pepper

    Cook for an additional 30 minutes. Spoon the relish into pint jars and process in a boiling water bath for 15 minutes.

    Yields 7 1/2 pints relish.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    Zucchini Relish
    (from the kitchen of Carol Linkkila)
    From Bruce & Jill's Favourite Family Recipes

    2 medium zucchini
    1 cauliflower
    4 onions
    2 green peppers
    5 cups sugar
    1 1/2 teaspoons turmeric
    1 1/2 teaspoons mustard seeds
    3 cups vinegar

    Chop vegetables fine. Sprinkle with salt and let stand 1 1/2 hours. Rinse and drain. Place vegetables and remaining ingredients in stock pot, cook until cauliflower tender. Store in sterile canning jars.

    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    Janet's Zucchini Relish

    Yield: 3-1/2 pints

    Amy LeBlanc credits this recipe to her best friend, Janet Bedard, whose family has handed it down through a couple of generations. This relish repeatedly wins blue ribbons whenever it is entered at the fair. Amy is an organic gardener and inspector who has just gone into business selling her preserves and vinegars.


    10 cups grated zucchini
    5 medium-size onions, chopped
    1/2 cup chopped red bell pepper
    1 cup chopped green bell pepper
    2 large tomatoes, chopped
    3 large stalks celery, diced
    1/2 cup salt
    2-1/2 cups white vinegar
    4 cups sugar
    2 teaspoons freshly ground black pepper
    1-1/4 teaspoons powdered mustard
    1 teaspoon turmeric
    1 teaspoon ground allspice
    2-1/2 teaspoons celery seed
    1 tablespoon cornstarch dissolved in 1/4 cup cool water

    In a large glass or stainless steel bowl, combine the zucchini, onion, red and green peppers, tomatoes, and celery. Add the salt and stir well. Place a plate right on the vegetables and press down (a stack of smaller bowls works well). Let stand overnight.
    In the morning, drain the vegetables and rinse well 2 or 3 times until most of the salty taste is gone. Transfer to a large stainless steel pot and add the vinegar, sugar, black pepper, mustard, turmeric, allspice, celery seed, and cornstarch-water mixture. Stir well. Simmer for 45 minutes, or until the sauce is clear. Fill 1/2-pint or 1-pint jars with the relish, cover, and process in a boiling-water bath for 10 minutes for 1/2-pint jars or 15 minutes for 1-pint jars.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    SURE.JELL® Zucchini Relish

    Prep Time: 45 min
    Total Time: 3 hr min
    Makes: About 5 (1-cup) jars or 80 servings, 1 Tbsp. each


    1 1/2 cups prepared vegetables (buy about 3/4 lb. zucchini, 1 medium onion and 1 green pepper)
    1 jar (4 oz.) prepared horseradish about (1/2 cup)
    1 jar (4 oz.) pimientos, drained, chopped (about 1/2 cup)
    1/2 cup white vinegar
    2 tsp. salt
    1 tsp. celery seed
    1 tsp. dill seed
    1 box SURE.JELL Fruit Pectin
    1/2 tsp. butter or margarine
    4 cups sugar, measured into separate bowl

    BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

    FINELY chop zucchini; drain well. Measure exactly 1 cup of the zucchini into 6- or 8-qt. saucepot. Finely chop onion; measure 1/4 cup of the onions into saucepot. Stem and halve green pepper; remove and discard seeds. Finely chop peppers; measure 1/4 cup of the peppers into saucepot. Add horseradish, pimiento, vinegar, salt, celery and dill seed; stir until well blended.
    STIR pectin into prepared vegetable mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


    How To Measure Precisely
    To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

    Serving Idea
    This relish makes a wonderfully sweet and tangy condiment for cooked chicken, ham or pork.


    Nutrition (per serving)
    Calories 45 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 75mg Carbohydrate 11g Dietary fiber 0g Sugars 10g Protein 0g Vitamin A 0%DV Vitamin C 0%DV Calcium 0%DV Iron 0%DV
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO Zucchini Relish Recipe
    Wow you all are great thanks a bunch