Best 3 Unknownchef86s Green Tomato Or Zucchini Relish Recipes

"Unknownchef86's Green Tomato or Zucchini Relish" is a delectable condiment that adds a tangy and refreshing flavor to any dish. Whether you're looking to preserve your summer harvest or simply enjoy a homemade relish, this recipe is a must-try. With its perfect balance of sweet, sour, and savory flavors, this relish is versatile enough to be used as a topping for hot dogs and hamburgers, a dip for chips and vegetables, or even as a marinade for meats. Prepare to tantalize your taste buds with this delightful recipe that transforms humble green tomatoes or zucchini into a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN TOMATO RELISH

Green Tomato Relish image

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!

Provided by Linda McDaniel

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 2h

Yield 192

Number Of Ingredients 9

Ingredients

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

Steps:

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). 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). Relish can be stored for up to a year.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g

SUZY'S GREEN TOMATO RELISH

Suzy's Green Tomato Relish image

This is a recipe my mother-in-law made every fall, and the whole family loved it. Now that I make it myself, we look forward to having meals where we can use it. It's great on hot dogs and hamburgers.

Provided by Kathy Keene

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 13h

Yield 240

Number Of Ingredients 16

Ingredients

13 ¼ pounds green tomatoes, cored and cut into chunks
5 red bell peppers, seeded and cut into chunks
4 green bell peppers, seeded and cut into chunks
2 large onions, peeled and cut into chunks
6 apples, cored and cut into chunks
3 large cucumbers - peeled, seeded, and cut into chunks
1 cup salt (scant)
2 quarts distilled white vinegar
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground mustard
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
5 pounds white sugar
11 (1 pint) canning jars with lids and rings

Steps:

Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
The next day, drain off the excess liquid from the ground vegetable mixture.
Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47 calories, Carbohydrate 11.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 32.7 mg, Sugar 11.1 g

UNKNOWNCHEF86'S KILLER ZUCCHINI RELISH TARTAR SAUCE

Unknownchef86's Killer Zucchini Relish Tartar Sauce image

This is best made with UnknownChef86's Green Tomato or Zucchini Relish (see recipe #170443), but could be made with a different relish if you MUST. ;) Once when I was a kid, and she was making fish and chips, my mom realized she had ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! The tartar sauce can be run through the food-processor for a smoother texture. The yield is an estimate. Refrigerate leftovers. If there are any. :D

Provided by UnknownChef86

Categories Vegetable

Time 10m

Yield 16 serving(s)

Number Of Ingredients 3

Ingredients

1 pint relish, preferrable zucchini, drained and squeezed of excess liquid
mayonnaise (to taste)
onion, chopped (to taste)

Steps:

Drain the relish and squeeze all excess liquid out.
Add equal amounts of chopped onions and mayonnaise (to taste).

Nutrition Facts : Calories 39.5, Fat 0.1, Sodium 246.4, Carbohydrate 10.7, Fiber 0.3, Sugar 8.8, Protein 0.1

Tips:

Choose firm, unripe green tomatoes or zucchini: These vegetables will hold their shape better during the cooking process and will have a more crisp texture in the relish.
Use a sharp knife to cut the vegetables: This will help to prevent them from bruising and will make for a more even cut.
Be careful not to overcook the vegetables: They should be cooked until they are softened but still retain a bit of crunch.
Use a variety of spices and herbs to flavor the relish: This will give it a more complex and interesting flavor profile.
Let the relish cool completely before serving: This will allow the flavors to develop and meld together.

Conclusion:

Green tomato or zucchini relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you have a surplus of green tomatoes or zucchini, try making a batch of this relish. You won't be disappointed!