Our zucchini plant is in full production mode.
I’ve been told this happens, from time to time.
So I decided to try out a recipe that I saw a friend do recently – but, of course, I couldn’t find my copy of the recipe. I had my heart set on making this relish, though, especially since we were hosting a family barbecue. I went online, found a recipe that looked about right, and then proceeded to change it to my heart’s content. I told my husband I just made a few small changes. Then I wrote down all the things I did differently on the side of the recipe I started with, and realized I had changed just about every instruction. Whoops! I don’t know when I got so brave with changing recipes that I’ve never even cooked before, but it turned out really yummy, so I guess it worked out okay in the end.
This is a sweet relish. I’m not a big relish fan, personally, but I really like this one. We’ve been finding excuses to eat it on all sorts of things.
2 1/2 to 3 cups grated zucchini – leave the peels on
1 cup finely chopped onion
1/2 cup finely chopped sweet green pepper
1/2 cup finely chopped sweet red pepper (or you can do like I did, since I didn’t have sweet green peppers, I did 1 cup of red)
1 Tbsp salt
1 Tbsp garlic salt
1 3/4 cups sugar
1 stick finely chopped celery
1 tsp ground mustard
1 cup cider vinegar or white vinegar
Combine zucchini, onion, and peppers. Sprinkle with salt, cover with cold water, and let stand for 2 hours. Drain; rinse, and drain thoroughly.
Combine the sugar, celery, mustard, and vinegar in a large saucepot. Bring to a boil. Add the drained vegetables; simmer for 10 minutes.
Pack hot relish into hot jars, leaving 1/4 inch headspace.
Process 10 minutes in a boiling water canner.
Makes about 4 half pints.
