We used our last jar of zucchini relish some time back in the winter. It is just so good. I was hoping I would have more than enough zucchinis to make a good supply this summer but alas the dreaded squash bugs have been victorious once again. Seriously, why don’t they kill the ornamental squash? I just don’t understand it.
I stopped Friday night at the Farmer’s Market in Marshfield and BOUGHT zucchini (yes, yes, I know, please don’t leave zucchinis in my mailbox now all of you who have a bumper crop). When inspiration strikes (or at least I have the motivation to do it), I have to strike when the iron is hot or in this case, when the zucchinis are large.
If also picked out some green, red and yellow peppers and used our onions and spent last Friday night dicing up veggies.
If you find yourself the happy recipient of four or so baseball bat zucchinis, you too could be on your way to zucchini relish. It’s really yummy, especially on brats!
Here’s the recipe if you decide to accept the mission:
10 cups zucchini (about two baseball bat sized zucchinis)
4 cups onion
2 large green peppers
2 large red peppers (I added yellow too to make it pretty)
4 1/2 cups sugar
1 tsp tumeric
3 tbsp mustard seed
1 tsp dry mustard
2 tsp celery salt
2 1/2 cups apple cider vinegar
1/2 cup pickling salt
Clean out the seeds from the zucchinis and peppers and discard. Dice up all the veggies into a big stainless steel bowl. It takes a BIG one! Mix well. Add the pickling salt and mix again. Put into the fridge uncovered and let stand overnight. The next day, wash your jars and heat up your lids and rings. Drain and rinse the veggies with cold water. Add the remaining ingredients in a big pot. Stir it all up. Boil 20 minutes. Put into hot jars. They will seal themselves as they cool. Makes 6-7 pints.
Process 10 minutes in hot water bath.
I doubled my batch and it still didn’t make enough to get us through the year so I’ll probably make some more before the summer is over.