Great recipe for abundant zucchini harvest

Sweet Melissa · 08-22-2007, 07:38 PM

This works great with zucchini that is a bit overgrown. It is good on hot dogs and burgers, in potato salads, mixed with tuna- you name it. It is pretty when it's all canned, too. I will be making some this weekend.

Zucchini Relish

10 c. ground, peeled zucchini
4 c. ground onions
1 green & 1 red pepper
5 Tbsp. salt

Stir-let stand overnight or for several hours.
Drain well and rinse with cold water.

Syrup:

2 1/2 c. vinegar
4 c. sugar
1 tsp. nutmeg
1 tsp. dry mustard
1 tsp. tumeric
1 tsp. cornstarch
2 tsp. celery seed

Bring syrup to a boil. Combine with ground vegetables and cook 30 minutes, stirring several times. Seal while hot.

Makes 6 to 8 pints.

Stowaway · 08-23-2007, 02:15 PM

Just so people know.....you can't tell the differance between regualr pickle relish or zucchini relish. You could tell anyone it's pickle relish and they wouldn't even have a clue that there isn't one cucumber in it.

HuntnCoug · 08-23-2007, 05:37 PM

Thanks for the post i was just staring at my abundant zucchini harvest wondering what to do with it all. I will have to try this.

Sweet Melissa · 08-23-2007, 06:12 PM

Quote:

Originally Posted by Stowaway

Just so people know.....you can't tell the differance between regualr pickle relish or zucchini relish. You could tell anyone it's pickle relish and they wouldn't even have a clue that there isn't one cucumber in it.

Yeah, absolutely. Mom always canned zuchinni relish, and I think it's MUCH better than store bought pickle relish. I've never had home-canned pickle relish to compare.

bassin · 08-29-2007, 09:05 AM

Do you cold pack can it after you add the rings and lids?

Sweet Melissa · 08-29-2007, 02:00 PM

Quote:

Originally Posted by bassin

Do you cold pack can it after you add the rings and lids?

Make sure the lids and rings are good and hot. Keep them in boiling water until you're ready, then dry them completely. Wipe off the rims on the jars. Add the mixture to the jars as soon as it is done cooking, and put the lids and rings on.

The heat from the relish and lids should be enough to seal the jars.

Hope this helps. Happy canning!

Two Ducks · 08-29-2007, 03:23 PM

I took your advice and made some it turned out GREAT. Thanks

Sweet Melissa · 08-29-2007, 08:33 PM

Quote:

Originally Posted by Two Ducks

I took your advice and made some it turned out GREAT. Thanks

Excellent!
I've got a double batch ready to can tomorrow. And 25+ lbs. of green beans!
Thank goodness for in-laws who will help watch my kids (and snap beans) while I do this in their air-conditioned home.