Every year my zucchini is so prolific that I am at a loss as to what to do with all of it. I have cooked it in every way imaginable, made salads, breads, I even tried pickling slices like cucumbers. (less that a successful endeavor) I always had tons left over. It's not really freezable, and there is not a lot of use for it dehydrated, so I decided to make relish. It came out decidedly delicious, so I decided to share the recipe with you. I think it could be made with cucumbers, or even cauliflower, if you don't have zucchini.
- 10 cups ground zucchini
- 4 cups minced onions
- 5 tablespoons canning or pickling salt
- 2 1/4 cups white vinegar
- 4 cups sugar
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon turmeric
- 1 tablespoon cornstarch
- 1/2 teaspoon pepper
- 2 teaspoons celery salt
- 1 sweet green pepper, chopped fine
- 1 sweet red pepper, chopped fine
In large bowl, combine zucchini, onions, salt and mix well.
Refrigerate bowl overnight
The next day, drain the mixture and rinse in cold water.
Drain well and put into a large pot.
Add the rest of the ingredients and heat on medium to boiling.
Reduce heat and simmer on low for 30 minutes, stirring occasionally.
Remove from heat, skim off foam on the surface.
Stir and skim for five minutes, letting it cool.
Wash and sterilize jars, and lids.
Pour mixture into hot, sterilized jars.
Leave 1/4 inch headspace.
Wipe rims of jars with a clean cloth
Process for 10 minutes in boiling-water bath canner.
Makes 5 pints.
I hope you enjoy!