ZUCCHINI RELISH

or, another far-too-late summer veggie recipe: Our zukes did tremendously well this year. While other summer squash growers were complaining about low yield, I was complaining about hauling in twenty-pound tubs to the fridge day after day. I pureed it for soups I'd never eat, sold and cooked fresh what we could, but there was still so much. Luckily, our neighbor supplied us with this delicious sweet zucchini relish recipe that has been a life saver-- a way to preserve summer squash that makes a product we will actually eat! Bonus: no water bath necessary!

Sweet Zuke Relish:
10 cups coarsely chopped zucchini- pulse a few times in food processor
4 cups coarsely chopped onion
3 T salt

Make layers, alternating between zuke and onion. Sprinkle salt over each layer. Let stand overnight, refrigerated. Stir once in awhile.

Drain the next day 1/2-3/4 hr.

Mix together:
2 1/4 cups white vineagr
3 cups sugar
2 T corn starch
1 tsp nutmeg
1 tsp turmeric
1 tsp dry mustard
2 T celery seed
1/4 tsp pepper

Add to zucchini mix. Cook slowly 20 mins, stirring often, bring up to simmering, then back off.

Fill hot, sterile jars to 1/4'' from top, invert on a towel, cover with another towel or two and let cool slowly. Check seal.
Makes 5 1/2-6 pints.



As an alternative, I lowered the sugar use way down and upped the savory spices a bit. I also processed spicy peppers in with the zucchini for a hotter, saltier relish. I also poured some of the relish in freezer bags to freeze, and that has worked as well; since I doubled the recipe due to our abundance of squash, it was using up too many mason jars for our liking.

Hope you enjoy this recipe next summer!