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. |
Zucchini Relish
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
oh thanks for a super idea! we got a truckload of zucchinis from our neighbor and ate them for a whole week... and then the neighbor brought a big box again.... think that's the perfect recipe for all that green guys :o)
ReplyDeleteWow your neighbor must be inundated! You'll have to share the recipe with them :)
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ReplyDeleteThat looks really good. As a kid, when we had too many my Dad would put a bag of them on someone's porch, ring the doorbell and run!
ReplyDeleteHaha! That's awesome - and so much better than throwing them away!
DeleteOhhhhhhhhhhhhhhh you are so smart to can. I never learned how, I know sinful for a 100% Southern gal. As far as I know no women in my family canned. LOL
ReplyDeleteI remember one summer have Zucchini and strawberries taking over the yard.
Hugs madi and mom