Zucchini Relish

I make this relish with either cucumbers or zucchini. It is spicy and I just LOVE it! I use it in potato salad, chicken salad, egg salad, on hot dogs, just everything! :) The recipe is from "The Complete Book of Small-Batch Preserving." It doesn't make very much but it is handy when there are just a few veggies that need to be processed. These are the Clairmore zucchini that I grow, they are very thin skinned and the flesh is almost buttery in texture. I also threw in a yellow crookneck just for color!

4 medium zucchini (about 1 1/4 pounds), finely chopped. (Or cucumbers to weigh the same.)
2 medium onions, finely chopped
1/2 sweet red pepper, finely chopped
1/2 sweet green pepper, finely chopped
2 tablespoons pickling salt
1 1/4 cups granulated sugar
3/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seeds
1/2 teaspoon hot pepper flakes
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

Check out my Farmgirl food processor! LOL!! It really does a good job chopping all the veggies!
 

Toss together zucchini, onions and red and green peppers in a large non-reactive bowl. Sprinkle with salt and stir well. Let stand for one hour, stirring occasionally. (If using cucumbers, let stand for 4 hours, stirring occasionally.)

Drain vegetables and rinse; drain again, pressing out excess moisture.
Combine drained vegetables, sugar, vinegar, mustard, celery seeds, hot pepper flakes and turmeric in a large stainless steel or enamel saucepan. Brain to a boil over high heat, reduce heat and boil gently, uncovered, for 15 minutes or until vegetables are tender; add water if necessary to prevent sticking.
Blend water and cornstarch; stir into vegetables. Cook for 5 minutes or until liquid clears and thickens, stirring often.

Remove hot jars from canner and ladle relish into jars to within 1/2-inch of rim. Process 10 minutes for half-pint jars and 15 minutes for pint jars at sea level. (Adjust processing time for your altitude.)
Makes 4 cups.


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