After eight years without a garden, we enjoyed a summer of fresh zucchini. Two plants were ample to keep us and the neighbors in zucchini all summer!
Now we can keep enjoying it as sweet pickled zucchini relish.
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The recipe is kind of vague - just how big is a large zucchini??? If you have doubts about it, use this recipe from the National Center for Home Food Preservation: Summer Squash Relish
Annette's Sweet Pickled Zucchini Relish
Grind together:
* 5 large zucchini
* 3 sweet red peppers
* 3 green peppers
* 5 onions
Add:
* 1/2 c. salt
* 1 t. alum
Allow to sit overnight. Drain off the juice,
then rinse in cold water. Squeeze out as much
then rinse in cold water. Squeeze out as much
liquid as possible. May use a cheesecloth bag.
Bring to a boil:
* 5 c. sugar
* 5 c. apple cider vinegar
* 2 T. celery seed
* 2 T. mustard seed
* 2 T. turmeric
* 5 c. apple cider vinegar
* 2 T. celery seed
* 2 T. mustard seed
* 2 T. turmeric
Add strained vegetables and simmer for 20
minutes. Pack the relish into sterilized canning
jars, leaving 1/4" headspace. Wipe the rims
with a clean, wet cloth. Add sterilized new lids,
with a clean, wet cloth. Add sterilized new lids,
finger-tighten the rings, then process in a hot
water bath for 15 minutes to seal.
(10 minutes if elevation is below 1000 ft.
20 minutes if elevation is above 6000 ft.)
Allow jars to cool. Refrigerate any jars that
do not seal.
do not seal.
This relish is great on hot dogs, burgers or bratwurst, or sandwiches. We like it best in tuna sandwiches! Mmmm!
Check out these other delicious Zucchini recipes: Zucchini Bread, Lemon Zucchini Loaf, Spaghetti Zoodles, and Quiche.
These and 150 more great recipes can be found in our Family Recipe Book, "Home Cookin'"!
Order HERE ↓
~ the Momma
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