Thursday, August 18, 2016
Zucchini Relish Anyone?
Last week my friend and neighbor cooked supper for Jerry and I - she brought pinto beans and rice and cornbread, a real southern meal! She also brought some zucchini relish to put on our beans. Her aunt had made it and given her a jar so she shared with me. It was so good I requested the recipe and made it today. It would be delicious on anything you use sweet relish for. Would you like the recipe?
12 cups diced zucchini (she used a food processor but I used a Vidalia Onion Chopper)
( I used 6 pretty large zucchini, which ended up being just over 12 cups)
4 cups diced onion
2 green and/or red peppers, diced
Mix this together and stir in 5 Tablespoons canning salt. Mix well and let stand overnight. (I left mine about 4 hours). Drain and rinse well in a colander. Add this to a pan containing:
2 1/2 cups vinegar
4 cups sugar (you could add more but it's really sweet with just 4)
1 Tablespoon dry mustard
3/4 Teaspoon turmeric
1 1/2 Teaspoons celery seed
1/2 Teaspoon black pepper
Bring to a simmer and cook for 30 minutes. I water bath canned this for 15 minutes for my altitude. It made about 72 ounces. You can use pint jars but I chose the 4 oz jars because we don't eat that much at one time and I thought these would be a good size to give away. I also added a teaspoon of diced jalapeno pepper to some of the jars (after I marked the lid!) for my husband. He loves a little heat but I don't.