With summer arriving, someone inevitably gives me their extra homegrown zucchinis which I use for zucchini bread and zucchini relish. This relish recipe was given to me by an elderly lady from a bridge group I belonged to back in the late 70's.
She had a garden and invited me and my then primary-grade girls over to help her, and show me how to make this relish. It was a pleasant afternoon, and of course we came home with several jars as a reward.
This relish is great on sandwiches or hot dogs. I've made it with and without green peppers. The pleasant sweet and sour taste with a bit a crunch is delightful.
If someone offers you their extra zucchini this summer, or you see them at the farmer's market, don't hesitate to snap them up and make relish. This recipe makes a lot, but can be easily cut in half.
And for that baseball size zucchini someone inevitably tries to give away, take that too! It can be shredded for relish, or shredded and frozen for later use in soups or breads similar to banana nut bread.
Zucchini Relish
5 cups raw grated zucchini, skins on or not
2 cups grated onion
1 to 2 grated green peppers depending on size; 1 large or 2 medium
2 -1/2 Tabs. salt
3 cups sugar
1-1/4 cups vinegar
1/2 tsp. celery seed
1/4 tsp. pepper
1/2 Tab. nutmeg
1/2 Tab. cornstarch
1/2 Tab. turmeric powder
In large container mix grated zucchini, onion, peppers & salt. Let stand overnight and drain well. In large kettle mix remaining ingredients and bring to a boil, dissolving sugar. Add veggie mixture and cook 30 minutes. Seal in canning jars or freeze in pint containers. Makes 10-12 pints.
Estimated cost: $4.00 or less if buying zucchini; .40 cents a pint or less. Practically nothing if zucchini is free!
It's zucchini time, so thought I'd re-post links to my three tried and true zucchini recipes. I grow just two plants each year and have more zucchini than I know what to do with, so share with family and friends.
