Friday, September 4, 2009

Zesty zucchini relish

Although I did not grow any zucchinis this year a landscaping business just down the road did. They just put excess veggies and fruit by their front gate for anyone to take. Very neighbourly indeed. I love walking by to see what they might have.

So with three large zucchini I decided to make some Zesty Zucchini Relish from my Ball Complete Book Home Preserving.



I started by chopping the zucchini, peppers and onions in my food processor. Adding salt and letting the whole thing soak for 12 hours.




Rinse well with cold water and squeeze as much water as possible out of the mixture. I put the whole thing in a colander, topped it with a large plate, and then topped the plate with several large cans. The weight of the cans drained the excess water very easily.

Then into a large pot with the vinegar, salt and spices. Simmer for about 45 minutes.




Ladel into jars and then into the water canner.




This relish is very good on hamburgers but it's also really delicious on top of cream cheese and crackers.

If you want this recipe please let me know and I'll be happy to email it to you.

Have a great weekend.

Margaret

5 comments:

scrappy quilter said...

Oh that looks so yummie. I've never made relish with zucchini. Next time I have some I just might.

Betty said...

I would love to have your reciept for zucchini relish. My husband likes relishes of all kinds I am sure he would like this one

Powell River Books said...

I'll have to try some next year. My plants have just about given up. I am just getting a few small fruits. I did cook up some tomatoes for spaghetti sauce to can. The problem I have is not having exactly enough produce to make a full batch and estimating how to adjust the recipe. - Margy

knittypat said...

We always have a ton of zucchini here in Colorado. Always looking for recipes to use it up so I would love your relish recipe.

Thanks,

Pat

Margaret said...

Hi Pat,

Please send your email address to me at mthistle at telus dot net.
I scanned the recipe and it's ready to go.

Thanks, Margaret