Zucchini relish, a delightful condiment bursting with vibrant flavors, is a culinary gem that transforms the humble zucchini into a tangy, versatile delight. This relish is a symphony of flavors, combining the crispness of zucchini, the tang of vinegar, the sweetness of sugar, and the aromatic blend of herbs and spices. It's a perfect accompaniment to grilled meats, fish, and roasted vegetables, adding a burst of freshness and zest to any dish. With its versatility, zucchini relish shines in a variety of recipes, from classic relish trays to creative salads, sandwiches, and even pizza toppings. Dive into this article for a collection of tantalizing zucchini relish recipes, each offering a unique twist on this beloved condiment. Whether you prefer a sweet and tangy relish, a spicy kick, or a medley of herbs and spices, you'll find a recipe that suits your taste buds. Let the culinary adventure begin!
Let's cook with our recipes!
SWEET ZUCCHINI RELISH
My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
Provided by Gail
Categories Side Dish Vegetables Squash Summer Squash
Time 12h
Yield 112
Number Of Ingredients 12
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).
Nutrition Facts : Calories 46.9 calories, Carbohydrate 11.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 313 mg, Sugar 11.2 g
GRANDMA'S ZUCCHINI RELISH RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 10
Steps:
- Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
- Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
- Place zucchini mixture in a large stockpot and add remaining ingredients.
- Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
- Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GREEN GODDESS ZUCCHINI RELISH
Make and share this Green Goddess Zucchini Relish recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
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.
UNKNOWNCHEF86'S GREEN TOMATO OR ZUCCHINI RELISH
This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!)
Provided by UnknownChef86
Categories Sauces
Time 2h
Yield 21 pints
Number Of Ingredients 11
Steps:
- Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.
- Mix ground tomato or zucchini and salt, then pour into a cloth bag. Hang and let drain, overnight, over a non-metal container.
- In the morning, remove tomato/zucchini to a large, non-reactive (non-aluminum) pot and add remaining ingredients.
- Bring to a boil; simmer slowly for 20 minutes.
- Pour into sterilized pints and seal.
- Process in a boiling water bath for 10 minutes.
Tips:
- Choose small, tender zucchini for the best flavor and texture in your relish.
- To save time, use a food processor or grater to shred the zucchini.
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just reduce the amount you use by half.
- Taste the relish before you add more sugar or vinegar. You can always add more, but it's hard to take it away.
- Store the relish in a clean glass jar in the refrigerator for up to 2 weeks.
Conclusion:
Green Goddess Zucchini Relish is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for topping grilled chicken or fish, adding a pop of flavor to sandwiches and wraps, or serving as a dip for vegetables. With its bright green color and tangy flavor, this relish is sure to be a hit at your next party or potluck. So next time you have a glut of zucchini in your garden, don't let them go to waste. Make a batch of Green Goddess Zucchini Relish and enjoy it all summer long!
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