Monday, August 15, 2011

Easy Zucchini Relish!

What a long day!  But very productive.  Now I am beat.

One thing I accomplished was to make seven pints of zucchini relish.  Very very tasty!  Even without the black pepper.

Here is the recipe:

10 cups chopped zucchini squash
4 cups chopped onions
3-4 or more red and green bell peppers, chopped
5 Tablespoons salt

2 1/2 cups cider vinegar
3 cups sugar
1 Tablespoon turmeric
2 Tablespoons celery seeds
1 teaspoon mustard seeds
1/2 teaspoon black pepper

Chop vegetables or put through a coarse grater or pulse them in the Cuisinart with the metal chopping blade.  Don't pulse more than about 6 2-second pulses unless you like it very very fine.  Put vegetables in a large bowl.  Add salt and mix well.  Let sit at least 3 hours or overnight.  Rinse in cold water.  Drain well.  Put in kettle and add sugar, spices, and vinegar and stir well.

Bring to a boil over medium high heat.  Cook 30 minutes. Stir often.  Adjust heat lower to avoid burning, if necessary.   Seal in sterilized jars. Process in boiling water bath for 20 minutes.

Makes 7 pints.

If the kitchen looks unfamiliar, it is.  I started the chopped vegetables/sit in salt bath at home at 9:30.   Since this is our temple week I finished up the seasoning and cooking at the motel.  Thanks goodness the suite we were assigned today had a working large burner on the stove top.  It didn't have some rather crucial things considering Jonathan and Alissa and the children were staying overnight with us...but we will certainly make do.

I had mixed the sugar and spices together at home during our preparations to head south but left the container on the dining room table SO...I raced to Stop and Shop and purchased again at a greatly increased cost over the Upper Valley Food Coop where I purchased the turmeric, celery and mustard seeds this morning.  Oh well.  Now we have some nice bottles to use rather than the "experienced containers" I found at the coop.

The one thing I did fail to purchase was the black pepper. It would have added a nice little bit of zip, but the relish tastes really fine even so.

Probably the easiest relish you will ever make.  I hope someone else gives us large zucchinis they don't want.  I will make more.

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