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Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight. Rinse vegetables with cold water and drain well. Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl. Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat.
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For shredded/chopped: Shred or coarsely chop zucchini. For chunks: Blanch zucchini chunks for 3 minutes in boiling water. Remove zucchini to a pot of cold water for 3 minutes, then drain. Pack into freezer bags or containers, layering zucchini between layers of freezer paper if you're freezing in chunks. Remove air, seal, and label.
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Remove the stem and blossom end of the zucchini. Next, remove the seeds and stems from the sweet bell peppers. Finally, remove the stem, root end, and peel the onions. 3. Sprinkle the salt onto the shredded vegetables and gently toss it in. Allow the vegetable and salt mixture to rest for 2 hours. 4.
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Place zucchini in a large, non-reactive bowl. Chop onion and red pepper in a food processor. Add to zucchini in a bowl. Add salt to vegetables. Mix well. Cover bowl and refrigerate overnight. In the morning, drain in a fine sieve or add a layer of cheesecloth to a colander. Rinse very well. Allow to drain.
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2. Chop the zucchini, peppers, and onions into similar sized pieces and add to a large bowl. Mince the jalapeño and do the same. 3. Add the salt to the bowl and mix everything together well. Put the veggies in a colander and set the colander in the bowl. Let sit on the counter for 2 hours.
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Dump drained veggies into a dutch oven, large pan or small stock pot. Pour the hot vinegar mixture over cucumber mixture. Stir and heat over medium heat until simmering, simmer for 30 minutes stirring occasionally, until very thick. Ladle into jars or containers with lids. Let stand at room temperature for 1 hour.
Simply YUM! Sweet Zucchini Relish
Sweet relish is a great way to use up all that excess zucchini coming out of your garden. 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. An easy-to-make condiment.
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Instructions. . Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small pieces. Place chopped zucchini into a large colander. . Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with about 1 tablespoon salt.
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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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Combine sugar, spices, and vinegar in a large, heavy-bottomed pot and bring the mixture to a simmer. Add vegetables and allow to simmer for 10 minutes. (The temperature of the simmering mixture should be about 180 degrees Fahrenheit.) Proceed to instructions for canning or freezing.
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Let the vegetables drain for at least 30 minutes. 4. With about 10 minutes left of draining, in a large stockpot, mix together the remaining ingredients. Bring to a boil. 5. Add vegetables and return to a boil. Reduce heat and simmer for 30-45 minutes. Remove pot from heat, and let cool to room temperature. 6.
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Instructions. Wash jars and lids. Place jars in hot water to heat up. Chop zucchini, onion, and green pepper in a food processor or run through a grinder. Add salt and let stand in refrigerator overnight. Drain and rinse in cold water. Add remaining ingredients and heat in large pot. Bring to low boil and simmer for 30 minutes.
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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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1. Prepare the waterbath and jars. Fill water bath and bring to a boil. Wash 5 half pint jars, lids and rings thoroughly in hot soapy water. Place the jars in the water bath to heat and set aside the lids and bands. 2. Make the relish. Combine the zucchini, pepper and onion in a large non reactive pot.
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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.
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In a separate pot, combine sugar, spices, and vinegar. Bring the mixture to a simmer (180 degrees F), and add the soaked/drained veggies. Simmer gently for 10 minutes until the vegetables are completely heated and cooked. Pack the hot relish into prepared jars, leaving 1/2 inch headspace.
