Spicy Zucchinni Relish Recipes

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

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).

Steps:

• with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
• next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
• when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.

Steps:

• I use my wonderful Salad King to shread the zucchinni and then chop the peppers and onions finely. Toss veggies with canning salt in a large zip lock bag or glass bowl and cover tight. Refrigerate over night.
• The next day, rinse veggies with cold water in a colander (do this twice). Squeeze out all juices. Place veggies and all remaining ingredents in a non-aluminum pot to a boil. Boil thirty minutes.
• Pour into 4-6 hot pint canning jars and seal. Process in water bath for 15 minutes. Let cool and seal. If your lids don't pop, refierate them and use relish within one month.

Steps:

• Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
• In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
• Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.