PRIZE WINNING ZUCCHINI RELISH
Make and share this Prize Winning Zucchini Relish recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Vegetable
Yield 5 pints.
Number Of Ingredients 11
Steps:
- In a large container, combine zucchini, onion, pepper, chilies and salt; stir well.
- Chill overnight. Rinse thoroughly; drain.
- In a large kettle, combine remaining ingredients; bring to a boil.
- Add zucchini mixture; simmer for 10 minutes.
- Ladle hot into hot jars, leaving 1/4-inch headspace. Adjust lids.
- Process for 10 minutes in a boiling-water bath.
- Serving suggestion: Mix into tuna or macaroni salad.
- (Country Woman July/Aug 1995)
PRIZE-WINNING ZUCCHINI BREAD
We've used this recipe since I was a kid. My mom said that she found it in a newspaper in Nevada, Iowa. My sister just won best of show with this recipe at her county fair in Colorado. This recipe makes two loaves.
Provided by Joellen1972
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl beat eggs lightly. Add in oil, sugar, zucchini, and vanilla.
- Add in all the dry ingredients and mix thoroughly. Mix in raisins or walnuts if desired.
- Pour into two greased and floured loaf pans.
- Bake at 325 for 1 hour.
Nutrition Facts : Calories 301.5, Fat 11, SaturatedFat 1.8, Cholesterol 42.3, Sodium 352.1, Carbohydrate 47.1, Fiber 1.1, Sugar 27.2, Protein 4.1
SWEET ZUCCHINI RELISH
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
Time 1h15m
Yield 5 pints.
Number Of Ingredients 12
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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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