Okay, so I went out to look at the zucchini plants — way too many zukes this year — and found a ball bat. I try to keep up with them, but it seems like I turn around twice and there’s a five pound zucchini out there. What to do? Make relish.
This recipe came from my dear grandmother, Edna Gutzmer. It’s a sweet pickle relish, using zucchini instead of cucumbers. Please share it.
Edna’s Fabulous Zucchini Relish
10 cups zucchini
4 cups onion
Grind together (I shred it with the Cuisinart) and let stand in the refrigerator overnight with 1 cup of salt. In the morning, rinse with cold water and squeeze out excess.
2-1/4 cups cider vinegar
4 cups sugar
2 Tablespoons celery seed
2 Heaping Tablespoons mustard seed
1/2 teaspoon pepper
2 large green peppers, chopped
and 1 teaspoon each of nutmeg, turmeric, and cornstarch
Simmer for 30 minutes
Pack hot into sterilized canning jars, leaving 1/2″ head space, process in a hot water bath for ten minutes. Will make 6-8 pints.
Or… pack into half pints and give them away as Christmas gifts!