Okie Rednecks Somewhat Dill Zucchini Relish
The following recipe for Dill Zucchini Relish is from reader "Sis": Dill Zucchini Relish. Ingredients. 9 lbs Zucchini (or Cucumbers), diced; 1/2 cup pickling salt (I use sea salt) 2 tsp. Tumeric; 4 cups water; 3 cups white vinegar; 1 cup apple cider vinegar; 1 white onion (finely chopped) 2 Tbl. Sugar;
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Pour water, vinegar and salt into a large stockpot and bring to a light boil, then add the entire zucchini mixture. 5. Mix it well and bring mass to a low boil for 20-25 minutes, stirring occasionally. 6. Ladle into sterilized jars and process in a hot water bath for 10-15 minutes, adjusting for altitude.
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Combine zucchini, onion, green pepper, and red peppers in a large bowl. Sprinkle with salt. Cover with cold water. Let stand two hours. Do not stir. Drain veggies, rinse with cold water, and drain again. In a large saucepot, combine sugar, celery seed, mustard seed, and vinegar. Bring to a boil.
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Remove the bay leaves. Ladle the relish into hot pint jars with 1/4โณ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)
Recipes for Canning Zucchini Dill Relish Recipe Canning zucchini
Making zucchini relish recipe: Chop up your squash or zucchini and a bit of onion. Combine with vinegar and some spices. Freeze or Process in a water bath canner.. Or lower the sugar and add a head of dill for a dill relish. Vinegar. You can use either white or apple cider vinegar. It must be a commercial product with 5% acidity.
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Put the zucchini pieces in a large bowl, sprinkle with canning salt and turmeric, and then pour the water over it. Cover, and let stand at room temperature for 2 hours. After 2 hours, put the zucchini in a colander or fine mesh strainer, and rinse thoroughly. Let drain and squeeze the squash to release excess water.
From the Garden Garlic Dill Relish Ways to Use up Zucchini Relish
These are so delicious! It's a great way to sue up zucchini from the garden. I really hope you give them a try.6 lbs of chopped zucchini1 tbsp kosher salt7 c.
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Mix together the zucchini through the pickling salt in a large bowl. Let rest,covered, in a cool spot for overnight up to 12 hours. Drain in a colander. Rinse thoroughly with cold water. Drain again. Try to get most of the moisture out. Combine the veggie mixture with the rest of the ingredients in a saucepan.
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Simmer the relish, uncovered, for 25 minutes. Stir together the cornstarch and water, and pour it into the relish, stirring to disperse it. Cook for 5 more minutes. Pack the zucchini relish into hot, sterilized jars, wipe the rims with a hot, wet cloth, and seal with hot, sterilized snap lids and rings.
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Cut the zucchini into small chunks and then process in batches in a food processor with the metal blade until it is finely chopped. Remove to a large bowl. Sprinkle with the salt and turmeric and mix well. Cover with water. Cover the bowl and let sit in a cool place for at least two hours. Finely chop the garlic.
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Cook the vinegar, sugar, spices, and corn starch over medium heat until it thickens a bit. While it is cooking, dump the vegetables into a colander and rinse them off with cold water to get rid of any excess salt and turmeric. Once the sauce is thickened, add the vegetables to the mixture.
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Measure and spoon into the crock. Repeat and measure until you have 10 cups of zucchini in total. Then do the same with the onions, process until they are a fine dice and repeat until you have 4 cups of onions in total. Stir in 5 tablespoons of salt, mixing thoroughly. Seal with plastic wrap and set aside overnight.
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1. 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. 2. 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. 3.
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Instructions. In a large bowl, combine the first three ingredients. Stir, cover and refrigerate overnight. After soaking, drain and rinse in cold water. Add the remaining ingredients and cook in a large pot on the stove for 30 minutes. Pack the relish into warm jars while it's hot and seal. Keep any unsealed jars in the refrigerator.
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Simply pack prepared jars with the hot zucchini relish, and process them in boiling water for 10 minutes (time can vary depending on altitude ). Then turn the heat off, and allow it to sit in the hot water for an additional 5 minutes. When you remove the jars, let them cool for 12-24 hours untouched.
Sweet Pickle Relish Recipe Eat Fresh or Can For Later Use Recipe
Step 1 Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours. Cover vegetables with cold water and let soak for 2 hours.
