| T O P I C R E V I E W |
| Dusky Beauty |
Posted - Jun 13 2011 : 8:52:04 PM
I made this today, and my family is raving over it... definitely in my top 5 uses for abundant zucchinis
Prep Time:
50 Min
Cook Time:
1 Hr 10 Min
Ready In:
12 Hrs
Yield: 7 pint jars
Ingredients
* 12 cups shredded unpeeled zucchini
* 4 cups chopped onion
* 5 tablespoons canning salt
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 6 cups white sugar
* 2 1/2 cups white vinegar
* 1 tablespoon cornstarch
* 3/4 teaspoon ground nutmeg
* 3/4 teaspoon ground turmeric
* 1 1/2 teaspoons celery seed
* 1/2 teaspoon ground black pepper
Directions
1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
3. Can your relish in jars
I didn't have canning equipment on hand, so I poured my relish into resealable plastic jars I had and froze it, and kept one jar in the fridge to use.
Lots of room to tweak in this recipe for taste. I added an extra cup of sugar and a little rosemary, and I've read some people add jalepenos for a spicy relish. You can also freely sub in apple cider vinegar.
Enjoy!
"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
| 5 L A T E S T R E P L I E S (Newest First) |
| FieldsofThyme |
Posted - Jun 14 2011 : 1:52:45 PM
Printing it for next year. Our squash did not come up this year. 
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Dusky Beauty |
Posted - Jun 14 2011 : 1:30:57 PM
By popular demand, I have served hot dogs twice in 20 hours since making the relish.
Reflecting on it, it really does not need the extra sugar. in fact, for my next batch I will reduce the sugar to 3 cups of splenda instead, and I think I'll end up with a really low cal relish, as there is only 25 calories in 1 cup of zucchini, and thats the main ingredient. I think I'll toss in a bit more rosemary and a pinch of dill.
(Maybe I'll just do the next batch as zucchini pickles instead of relish)
The next zucc recipes I post will probably be zucchini fries, zucchini parmesan, and zucchini pancakes, unless I find something new and to die for before then. I'm really particular since I don't ordinarily love my veggies, but home grown is different!
"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
| nin1952 |
Posted - Jun 14 2011 : 09:52:44 AM
This sounds soooooooo good. My DH brought in a bag full of zucchini yesterday and I was wondering, Hum, now what am I going to do with this bag full of zucchini. Now, I know. Thanks for the recipe.
Donna Farmgirl Sister #1487
Wheather therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. 1 Corinthians 10:31
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| quiltin_kate |
Posted - Jun 14 2011 : 06:54:45 AM
Sounds delish, I think I will try this one!
We used to make the green tomato relish from the Ball Blue Book of Canning.
This sounds just as yummy.
Kate
Farmgirl Sister #862
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| CMac |
Posted - Jun 13 2011 : 9:11:13 PM
Sounds wonderful Jen. What are the rest of your top five? I'll save this recipe for sure!
Connie
"I have three chairs in my house: one for solitude, two for friendship, three for company."
Author: Henry David Thoreau |
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