Tuesday, October 1, 2013

Zucchini Relish - Preserving your garden's bounty

This year we had so many zucchini that in the end we could not even ninja it over to the neighbour's and stash it in their shrubbery.  Good friends were suspected to be in hiding, drapes drawn, hoping that we would not hang a bag of summer squash on their doorknobs.

It was a good year and this is the time for preserving the bounty.

A dear friend of mine, Joyce Kling, shared her grandmother's recipe for zucchini relish.  I knew her grandmother and had always enjoyed anything she cooked so my daughter, granddaugher and I gave it a try.  It is delicious. It is easy and fun to make.  I doubt I will ever eat cucumber pickle relish again. 

You will need to begin this recipe the evening before you cook and can it up.  Having a food processor for the shredding was a bonus.  It also helped with the chopping of the onions and the chillies we tossed in.  If you do not have a food processor, a box grater will work just fine. 

My thanks to Joyce Kling for sharing her family recipe and may her grandmother's memory be for a blessing

Zucchini relish

10 Cups grated zucchini (about 5 lb)
4 Cup chopped onion (We used Walla Walla Sweet - Other sweet varieties would work well)
4 chopped mild red chillies - we used ripe (red)  Piquillo peppers (optional but pretty)
1/4 Cup salt

5Cup Sugar
2 1/2 Cups of white vinegar (5% acidity)
1Tbs Celery Seeds or powder if you cannot find seed
1Tbs Turmeric
1Tbs Mustard seed


Combine first 4 ingredients in a large bowl.
Cover & refrigerate over night.
Next morning drain in colander & rinse with cold running water.
Drain well & press between paper towels.

Prepare half-pint or jelly sized canning jars according to manufactures instructions.  I usually wash them in hot, soapy water, rinse well and then heat, upside-down, in a large flat-bottomed pan.  I put the clean self-sealing lids in a pan of water and allow to simmer.  Watch that these don't boil dry.

In a heavy bottomed pot, combine zucchini mixture, sugar, and all other ingredients.  Bring to a boil.
Reduce heat & simmer 30 minutes, stirring often.

Pack in jars and process in boiling water 10min.

Makes 9 half pints.  We used tall jelly jars - very pretty. 

K (P)

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