But what if you could save your zucchini for this winter and spring, when you'll be wishing your (or your neighbor's) garden was still going strong? Two words - ZUCCHINI RELISH.
|Our daughters with some of the bounty from our garden in Maine.|
Last time I made this relish, we lived in Maine and had a huge garden. About 35 years ago.
But I still have the recipe in my recipe box (do young people even bother with those any more?) and this summer I dusted it off since we had so much zucchini. It's still so yummy and surprisingly easy. Plan ahead - you'll be shredding on Day 1 and cooking and canning on Day 2.
And if you've never canned before, don't worry. Water bath canning isn't hard at all.
|You need enough zucchini to make 12 cups grated, and four cups of chopped onions.|
|A food processor will make the job much faster.|
|Put the shredded zucchini and chopped onion in a large bowl, big enough to stir it around.|
|Add 5 T. salt and stir well. Cover and let it stand overnight.|
|The next day, rinse the squash/onion mixture well in a colander. Mix it in a large stockpot with all the other ingredients, and cook for 30 minutes over medium heat.|
|Here I'm boiling the jars to sterilize them. Then I'll pack the hot relish into the jars and seal them in a hot water bath. This recipe makes 5-6 pints of relish.|
|The final result is delicious and looks so pretty in the pantry.|
12 cups grated zucchini
4 cups chopped onions
5 T. salt
2 1/2 cups apple cider vinegar
6 cups sugar
1 t. dry mustard
3/4 t. nutmeg
3/4 cup cornstarch
1/4 t. celery seed
1/2 t. pepper
3/4 t. tumeric
1 chopped red pepper
1 chopped green pepper
Mix onion and zucchini with salt. Let stand overnight. Rinse well in a colander. In large pot or kettle, mix all ingredients. Cook 30 minutes over medium heat. Pack in hot jars and seal.
Yield: 5-6 pints