Grand Scale Zucchini Relish Recipes

Steps:

• Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
• Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• 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.
• 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.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

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).

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.

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.

Steps:

• with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
• next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
• when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.

Steps:

• Place all veggies in large bowl. Sorinkle with 1/4 cup salt. Let stand overnight.
• Pour off water. Place mixture in large kettle.
• Add the rest of the ingredients and simmer on stove for 30 minutes.
• Prepare jars.
• Fill jars (following canning instructions).
• Process 10 minutes.