[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]

“It” being that part of the season when you’ve got to check cucurbits twice a day (for us, at least)

  • LallyLuckFarm@beehaw.orgOPM
    1·
    1 month ago

    Here’s one of the recipes we’re using:

    • 10 cups shredded zucchini (about 3-1/2 pounds)

    • 4 large onions, chopped

    • 2 medium green peppers, chopped

    • 2 medium sweet red peppers, chopped

    • 1/3 cup canning salt

    • 2-1/2 cups sugar

    • 2-1/2 cups cider vinegar

    • 4 teaspoons cornstarch

    • 1 teaspoon ground turmeric

    • 1 teaspoon curry powder

    • 1 teaspoon celery seed

    • 1/2 teaspoon pepper

    In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.

    In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat.

    Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles (I use a chopstick), wipe rims, and adjust lids. Process for 15 minutes in a boiling-water canner. Relish can be kept in refrigerator for up to 1 week after opening, if it lasts that long.

    I’d like to note that we also make a sweet version of this without the jalapeno and with some sauteed red onion added in, which is also really tasty. Or you could go hard with some hotter peppers instead of / in addition to the jalapeno.