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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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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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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.
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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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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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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. . 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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Drain and rinse the zucchini mixture well with cold water to remove the extra salt. Add the sugar, celery seed, mustard seed, and vinegar to a large stockpot. Bring the pot to a simmer, and then add the rinsed vegetables to the pot. Stir to combine and simmer (180˚F) for 10 minutes.
Simply Sheryl's Spicy 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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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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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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Squeeze out excess water; set zucchini aside. Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
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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.
Pickle Relish
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.
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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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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.
