Monday, July 29, 2013
I've adapted this recipe from the Ball Blue Book of Preserving. I wilt my zucchini more than they call for, shred the zucchini instead of chopping it, and omit the peppers.
About 2 cups shredded zucchini (3 medium or 2 large-ish zuchini)
1 cup chopped onion (about 1 medium to large)
1/3 cup salt
1 3/4 cup sugar
2 t. celery seed
1 t. mustard seed
1 cup cider vinegar
Shred the zucchini and chop the onions -- place in a non-metal bowl coated with the salt, and let wilt for at least 2 hours. Drain and rinse the mixture.
Combine remaining ingredients and bring to a boil, then add vegetables. Simmer for 10 minutes. Pack into hot jars and process 10 minutes for half-pints, 15 minutes for pints. Make 4 half-pints or 2 pints of relish.
Fast: This relish actually comes together a bit faster than traditional cucumber relish, since you don't have to wilt as much water out of the zucchini as you do the cucumbers.
Cheap: With zucchini coming in fast and furious from the garden, this is a great way to capture the bounty.
Good: The taste of the celery seed and onion really comes through, with very little zucchini taste involved.
Posted by Jennifer Lorenzetti at 4:16 PM