Zucchini Relish
Zucchini Relish
5 lbs. zucchini, washed and tipped
6 large onions, peeled
6 fresh pimientos, seeded (2 [4 oz.] jars chopped)
½ cup salt
Cold water
2 cups white vinegar
1 cup sugar
1 tsp. dry mustard
2 tsp. celery seed
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. pepper
Chop the zucchini, onions, and pimientos; mix with salt in a bowl and cover with cold water. Cover and refrigerate overnight. Next morning, drain, then rinse and drain again. In a 6-quart pan add to the remaining ingredients. Bring to a boil quickly, stirring constantly. Reduce and simmer, uncovered, for 15 minutes. Pour into sterilized jars, seal and process in a hot water bath for 15 minutes. Makes 12 half pints.
Becky's Note: I really love zucchini. I never get tired of it. However, keeping up with your zucchini can challenge even the most ardent zucchini lover! So when I have made zucchini bread, chocolate zucchini cake, grilled zucchini, steamed zucchini, chicken zucchini, zucchini casserole, etc and still have a pile of zucchini, I will can a batch of this relish! It is like pickle relish--but not too sweet. I also use it as a replacement for kraut on Reubens. Make sure to add the pimientos (they are not typically something I keep on hand) because they add a great splash of color to the relish.
Eliza's Note: I made several batches last summer and then gave them to friends as our Christmas gift. Instead of expensive pimientos, I just used chopped red bell peppers. It turned out great.
5 lbs. zucchini, washed and tipped
6 large onions, peeled
6 fresh pimientos, seeded (2 [4 oz.] jars chopped)
½ cup salt
Cold water
2 cups white vinegar
1 cup sugar
1 tsp. dry mustard
2 tsp. celery seed
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. pepper
Chop the zucchini, onions, and pimientos; mix with salt in a bowl and cover with cold water. Cover and refrigerate overnight. Next morning, drain, then rinse and drain again. In a 6-quart pan add to the remaining ingredients. Bring to a boil quickly, stirring constantly. Reduce and simmer, uncovered, for 15 minutes. Pour into sterilized jars, seal and process in a hot water bath for 15 minutes. Makes 12 half pints.
Becky's Note: I really love zucchini. I never get tired of it. However, keeping up with your zucchini can challenge even the most ardent zucchini lover! So when I have made zucchini bread, chocolate zucchini cake, grilled zucchini, steamed zucchini, chicken zucchini, zucchini casserole, etc and still have a pile of zucchini, I will can a batch of this relish! It is like pickle relish--but not too sweet. I also use it as a replacement for kraut on Reubens. Make sure to add the pimientos (they are not typically something I keep on hand) because they add a great splash of color to the relish.
Eliza's Note: I made several batches last summer and then gave them to friends as our Christmas gift. Instead of expensive pimientos, I just used chopped red bell peppers. It turned out great.
You make me actually want to eat a hot dog--if I had some of this relish. :) Hopefully our zucchini plants will survive all of the wild rabbits in our backyard!
ReplyDeleteThanks for the tip on the bell peppers! They are much cheaper than pimientos!
ReplyDelete