If you have a lot of Zucchini, here is a recipe my mother had. Keep in mind (if you’re not canning) you can make this and store in the refrigerator for up to a week, just cut the recipe in half (or make the whole recipe and give some away) it is very yummy on hot dogs, brats and burgers or anything you would add some relish to…ENJOY!
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Zucchini Relsih
By The Gourmet Farm Girl
10 cups shredded zucchini (I use green and yellow)
4 cups chopped onions
5 T salt (I use kosher)
2 green peppers chopped
2 ¼ cups vinegar
5 cups sugar
1 t nutmeg
1 t dry mustard
½ t turmeric
3 t celery seed
1 t cracked black pepper
2 t red pepper flakes (optional) or add to half of mix
2 t cornstarch
Step One:
In the large bowl of a food processor shred the zucchini and chop the onions; place in a large bowl mix in the salt and let sit for 6-8 hours.
Mix up the night before or in the morning slid into the fridge and finish later.
Step Two:
Pour mix into a large colander, drain and rinse in cold water; return to bowl, add the green peppers and set aside
Step Three:
In a medium size sauce pan over medium heat dissolve the vinegar and sugar; add the spices and remaining ingredients, simmer for 40-45 minutes, pour hot syrup over the zucchini and stir well.
Step Four:
Fill jars and process according to your canner directions for relish.
Makes 16-17 pint size jars
If not canning; place into plastic containers or jars (it looks pretty in glass jars) and store in the refrigerator.
If making the full recipe; I’m sure your neighbors would be impressed with a pretty jar of homemade relsih!