ZUCCHINI AND SWEET POTATO RECIPES RECIPES

Name: Sweet Zucchini Relish
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 5 pints.
Ingredients: 10 cups shredded zucchini (about 3-1/2 pounds); 4 large onions, chopped; 2 medium green peppers, chopped; 2 medium sweet red peppers, chopped; 1/3 cup canning salt; 2-1/2 cups sugar; 2-1/2 cups cider vinegar; 4 teaspoons cornstarch; 1 teaspoon ground turmeric; 1 teaspoon curry powder; 1 teaspoon celery seed; 1/2 teaspoon pepper

SWEET ZUCCHINI RELISH RECIPE: HOW TO MAKE IT

Sweet Zucchini Relish Recipe: How to Make It image

Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield 5 pints.

Number Of Ingredients 12

Ingredients

10 cups shredded zucchini (about 3-1/2 pounds)
4 large onions, chopped
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1/3 cup canning salt
2-1/2 cups sugar
2-1/2 cups cider vinegar
4 teaspoons cornstarch
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon celery seed
1/2 teaspoon pepper

Steps:

In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 68 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 16g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

SWEET ZUCCHINI RELISH RECIPE: HOW TO MAKE IT

Sweet Zucchini Relish Recipe: How to Make It image

Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield 5 pints.

Number Of Ingredients 12

Ingredients

10 cups shredded zucchini (about 3-1/2 pounds)
4 large onions, chopped
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1/3 cup canning salt
2-1/2 cups sugar
2-1/2 cups cider vinegar
4 teaspoons cornstarch
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon celery seed
1/2 teaspoon pepper

Steps:

In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.

More about "zucchini and sweet potato recipes recipes"

SWEET ZUCCHINI RELISH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Calories 68 calories per serving

In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.

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