Tuesday, October 1, 2013
Zucchini Relish - Preserving your garden's bounty
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
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
2 1/2 Cups of white vinegar (5% acidity)
1Tbs Celery Seeds or powder if you cannot find seed
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.