Monday, July 29, 2013

Zucchini Relish

One of my favorite ways to use up the zucchini crop is to make zucchini relish.  This is a wonderful condiment that we eat all year on hot dogs.  I like to tease Mr. FC&G and credit him with the concept of mustard, ketchup, and relish on a hot dog, since he was the one that introduced me to the combo.  This is our favorite relish for this classic American treat.

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.

Zucchini Relish
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.

The Analysis
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.
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