well, now the basket is almost empty. i made zucchini relish this week. you have to understand. this isn't just any relish. it's the best you'll ever eat. even if you think you don't like relish. when my son-in-law first became a part of our family i offered him relish for his hotdog. he told me he really didn't care for relish. and i said, "just do me a favor...try a little bite of my zucchini relish. if you don't like it, i won't be insulted. it's just that it's different enough from traditional storebought relish to be worth a taste." he tasted it, and i've had to keep him supplied with it ever since.
i got the recipe from mrs. murray, another neighbor at another house than my zucchini cake recipe. that sentence makes no sense but i hope you know what i mean.
mrs. murray's zucchini relish
grind on coarse blade:
10 cups zucchini (seeded and unpeeled)
4 cups onions (i had a combination of red and white onions on hand)
2 peppers (a combination of green and red make it pretty)
combine in large bowl, sprinkle with 1 tablespoon salt, cover and put in frig overnight. in morning, rinse with cold water and drain well in colander.
2 1/2 cups vinegar
6 cups sugar
1 T. dry mustard
1 T. cornstarch
1 T. mustard seed
1 T. tumeric
1 T. celery seed
1/2 tsp. black pepper
heat syrup until sugar is melted. add syrup to zucchini mixture, bring to a boil, then simmer for 30 minutes. fill hot jars and seal.
the first time i made this recipe years ago, it made 6-7 pints.
i now usually make a triple batch and have found that a triple batch of the relish to a double batch of syrup is perfect and makes 15-16 pints.
this is a delicious way to use up that overabundance of zucchinis you usually end up with if you have any plants at all. enjoy!
(i also have a really good zucchini pickle recipe i'll be posting soon.)