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