Zucchini Relish

Zucchini is such a versatile vegetable.  I grew up detesting any squash like substance, but over the last several years I have been experimenting with them.  Trying to find that perfect fit for each vegetable so that it's texture, taste and smell suits me isn't too hard when you have the internet.

Isn't it funny how Zucchini will produce so much on just one or two plants?  You definitely don't want to plant too many.  I am fortunate that my mother-n-law shared her garden with me.  I have to say I have really enjoyed it this year. 

One item that a must have in our house is Zucchini Relish.  I no longer had my mom's zucchini relish on stock in my cubbord so I knew I need to at least try and make it myself so that I would always have it.  I know that there are a lot of recipes out there for zucchini relish, but don't forget this one tip...   The more zucchini you add to your recipe the more watered down it will become.  Zucchini holds so much water that even after you feel like you have squeezed it out, there is still more.  With this recipe I have added 1cup more to make 6 cups and it turned out fine.  In fact, a friend of mine said the jar I gave her was the best she ever had!  Not bad for a first time maker!

So stick to the ingredients.  Follow the directions and you will have the best tasting relish ever!  The jalapeno is optional, but if you take the seeds out, you can't even tell its in there.  I don't have a grinder, but I grate my zucchini and then use my chopper to make it small as possible.  It still works great.

I would encourage you to take the time and do some of the things our mothers did when they were our age.  If we don't do it, these recipes and traditions will be lost forever.  Look for more Zucchini Recipes to come!

Zucchini Relish
Ingredients:
5 cups peeled, ground zucchini
4 cups ground onion
5 tbsp canning salt
1 red pepper, ground
1 green pepper, ground
2 cloves garlic, ground
1-2 whole jalapeño, ground, optional
2 1/2 cups vinegar
1 tsp pepper
1 tbsp nutmeg
1 tbsp turmeric
1 tbsp dry mustard
1/4 cup cornstarch
2 tbsp celery seed
5 cups sugar
Directions:
Put canning salt on the zucchini and onions and let it stand overnight. Place a plate on this and weigh it down and cover it.  The next morning drain and rinse, then drain again. (just run water over it and use your hads to loosen it up a little to let water drain off.)  Add vinegar, red pepper, green pepper, jalapeño and cloves and spices, cornstarch, and sugar.  Mix together, bring this to boil and then add to zucchini mixture. Simmer for 30 minutes. Let stand for 3 hours, reheat and then can.

Sterilize jars in hot water bath 20 minutes. Put mixture into pint or half pint jars and put their lids on.  Screw tight and put into boiling water bath for 15 minutes.