I add a tad of ground hot pepper and 1t of cayenne, and the kick is awesome!!! Heat oil in a large skillet over medium heat. I will make this EVERY year. Squeeze out excess water and set aside. I would like to try it again and add some jalapeño or habanero peppers just to give it a little bit more kick. Simmer ten minutes. Using anything other than 5% vinegar will also render it unsafe. One reader mentioned concern over the safety of canning this recipe. Percent Daily Values are based on a 2,000 calorie diet. You saved Sweet Zucchini Relish to your. Reduce heat; simmer 15 minutes. Summer Squash Relish. I actually like this recipe better then the Ball recipe because of the seasonings used here. Also, this recipe calls for one less pepper resulting in what I feel is a better flavor. I’ve also used my zucchini with Mrs. Wages salsa and it’s delicious! Great recipe, my review is for the recipe as stated. The next day, rinse zucchini and onion with cold water, strain into a sieve, discard water, return to bowl, rinse again. So good with brats, hot dogs, or burgers! Reduce heat; simmer 15 minutes. Add garlic and cook until fragrant, about 1 minute. And I'm not a big fan of relish but I love this. Take advantage with this simple, fresh soup. Remove jars and cool. Add comma separated list of ingredients to exclude from recipe. It's our new FAVORITE condiment, and we're here to say it's great on way more than just hot dogs. Clear Gel is just that clear no clouding and very reasonable. If you've made zucchini bread and zucchini fritters and zucchini pasta, let us offer another suggestion: sweet zucchini relish. Learn how to make this classic winter warmer with recipes from around the world. But this is so delish on hotdogs and burgers, and wonderful alongside other meats as well. Pulse zucchini, yellow squash, bell pepper, and onion in a food processor until chopped and uniform in size, 3 to 4 times. 2 teaspoons celery seed I also make this with splenda for a sugar free version. You can make this at any time of year using zucchini (aka courgette); in fact, it's nice to have some ready to go for the summer. With every addition you make of peppers onions etc...you are lowering the acidity of this product. Bring water to a full boil, then cover and process for 30 minutes. 2 teaspoons turmeric. Add comma separated list of ingredients to include in recipe. Process in b0iling water bath for 10 minutes. Add the capsicum chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. 4 pounds fresh, firm yellow and/or zucchini summer squash (as purchased) ½ cup diced sweet onion (about 2.4 ounces prepared) 2 cups cider vinegar (5%) 2¼ cups white sugar. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Leave a 2 inch space between jars. In a non metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12-24 hrs. Fill jars all the way to top. Put into clean hot jars to 1/2 inch from top. This is a keeper and I will be making it again and again! Drain; rinse and drain again. This is a wonderful use for the zucchini that seem to take over my garden over night. Stir to combine, then add the drained zucchini. - this is wonderful and the acidity is safe per my Ph Paper test. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Add zucchini and peppers. I am just learning How to can various foods and this one was quite simple to do. Really, it’s good just to eat it right out of the jar! My mother's sweet zucchini relish is a family favorite. Remember...Botulism is deadly. Mix the clear gel with the sugar first before adding it to the rest of the mixture. Remove any air bubbles by sliding a nonmetallic utensil down the side of the jar; wipe rims and adjust lids. I have been making this relish for years. Nutrient information is not available for all ingredients. It packs a powerful flavor punch, gives the dishes a nice kick and is a perfect compliment to many dishes. The ratio of sugar to vinegar should be the same. When in season, yellow squash and zucchini grow in such abundance they're hard to use up, and even in the winter they're tasty, readily available, and inexpensive. This Zucchini Relish recipe is a perfect way to use up garden zucchini when you are tired of grilling it or making breads. Place in a large bowl and add salt. Our summer garden produced a huge amount of yellow squash this year, so I took to the internet for a new recipe. This relish is the bomb! 2nd version, I reduced the sugar to 2 cups, and added 5 finely chopped and seeded jalapenos. I used the way back machine to find the archived original recipe. Bring to a boil; process for 15 minutes. So, I just pretend the zucchini are cucumbers and make sweet pickle relish. Allrecipes is part of the Meredith Food Group. Cover and refrigerate overnight. I will use this recipe again! This one was awesome. Zucchini Relish is a mix of chopped zucchini, sweet onion (such as Vidalia), bell pepper (we used yellow and orange but red or green could also be used and jalapenos (seeds removed) – plus … I’ve mentioned it before, I have zucchini coming out of my ears. Process in a water bath when you’re done and store in a cool, dark pantry for up to a year. But overall an excellent tasting relish. —Ruth Hawkins, Jackson, Mississippi, Yellow Summer Squash Relish Recipe photo by Taste of Home. Two recommendations, 1) you could use ClearJel (a modified cornstarch made to withstand heat) instead of the cornstarch. Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened. Simmer the relish for 30 minutes, stirring occasionally. I've been making and sharing this recipe for about 3 years now and I have to say it is the bomb! In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. However, 6 cups of sugar, in my opinion is way too much. Center lids on jars; screw on bands until fingertip tight. ZUCCHINI RELISH INSTRUCTIONS: 1. I will definitly make this again with those changes. Each small to medium zucchini yields approximately 1 cup of sliced zucchini. Scoop the relish into clean, hot canning jars leaving 1/2-inch of headspace. I use the relish on hot dogs, brats, burgers, and even in egg and tuna salad. Bring to a boil. Drain the onion and zucchini and place in a pot. 62 Timeless Canning Recipes Only Grandma Knew to Make, Baileys Irish Cream Baking Chips Make Everything So Much Sweeter, Do Not Sell My Personal Information – CA Residents, 10 cups shredded yellow summer squash (about 4 pounds), 1 tablespoon each celery seed, ground mustard and ground turmeric. Grate zucchini, onions and peppers in a food processor. Drain; rinse and drain again. I had an abundance of yellow squash from the garden this year. Cover and refrigerate overnight. Thank you for sharing this recipe! Once you have tried this relish you never want to go back to store bought. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Remove from heat. It is an extraordinary topping for anything from hotdogs, to hamburgers, to sandwiches. The sweet and tangy flavor of classic zucchini relish is enhanced by a little heat from jalapeno peppers. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Place the red and green bell … Cover the mixture with a layer of ice cubes cover the bowl and then place in the refidgerator. Their concern was over the acidity, because of the addition of peppers and onions. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. No gift befits the food-obsessed people in your life like a cookbook. We had hot links and this relish was perfect. What to do with a 2 pound, 10 ounce zucchini? Tried is recipe and LOVED it! Zucchini relish is another way to preserve the summer glut of zucchini from your vegetable garden. Hope this helps people. Summer Squash Relish. Chill for 3 - 6 hrs. This recipe makes a great hot dog, burger or sausage on a bun relish with just enough zip to give some interest. Zucchini or Yellow Squash Relish In the 20 years that we had a country home, my husband had a huge garden where he harvested every kind of vegetable but was especially fond of growing zucchini and yellow squash. Leo has declared this zucchini corn relish the best thing that I have ever canned. Add squash mixture; return to a boil. Taste of Home is America's #1 cooking magazine. Oh my gosh! This zucchini relish recipe is a delicious probiotic topping or mix in for your favorite foods. My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. We love the flavor of this zucchini relish and found that it is easier than I thought to can. Try it. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. I used half-pint jars and processed for ten minutes. I can't keep it on my shelf. Add the nutmeg, turmeric, celery seed and pepper. Strain to remove most of the liquid. Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. Uses lots of zucchini for this time of year. Process jars in a boiling water canner for Got more zucchini than you know what to do with? A Master Food Preserver. The difference between this recipe & mine is.. It made 5 pints! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition It has a wonderfully complete taste. It’s good on burgers, but excellent for mixing into potato salad or egg salad for an extra burst of flavor, too. Put this and remaining ingredients in large stock pot. That is a pretty strong statement, but I must admit that it is really good. The missing ingredients are 4 cups sugar and 3 cups cider vinegar. Squeeze out excess water and set aside. 2), leave 1/2 inch headspace in the canning jar and you will run into less problems. Please consult your extension office or contact the Ball Canning hotline prior to making this. This is better than the relish you buy in the store. It's delicious on hamburgers and hot dogs. Place jars into canner with simmering water, ensuring that they are completely covered with water. I used apple cider vinegar instead of white vinegar and left out the cornstarch. Put cap and screw band on tight. They can assist you in determining the safety of these old recipes. It's sweet, tangy flavor is good in basically anything. SO good. I used 2 cups of sugar and apple cider vinegar instead of white. Step 2 Stir together sugar, cider vinegar, rice vinegar, mustard seeds, celery seeds, and salt in a Dutch oven, and bring to a boil over medium-high. AND easy to do! I have the town asking for this relish. cornstarch. I was skeptical but fully enjoyed the result. Stir in squash mixture, and bring to a … "I haven't killed anyone yet'' isn't a good excuse. Bring to boil, stirring until sugar is dissolved. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Ever heard of zucchini relish? 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