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It is always fun to go out to the garden and find the fruits of your labor. With zucchini, it never ceases to amaze me how well those buggers can hide. Just when you think you are staying on top of picking the nice, tender, normal sized version of the vegetable to cook for your dinner, suddenly there appears before your eyes the humongous monster zucchini that you hadn't seen until that very moment. This is the time of year when those of you who grow zucchini should be having it come out of your ears! This zucchini relish is one of our favorite ways to use those large harvests of zucchini and yellow summer squash. I actually put up this recipe a few years ago, but decided it was time to pull it back out for you with a bit of an update! I hope you enjoy it!
I learned from my Uncle Paul and his wife, Melba, how to make Zucchini Relish. It is actually a recipe Melba got as a girl in school. Uncle Paul used to make it by the gallons to give as gifts. My kids love it better than cucumber relish. It is a great way to use up all of those fabulous zucchini from your garden.
As you can see by the picture above, We also mix in the yellow crook-neck squash as well. It adds a lot of pretty color to the jar. Here is the recipe.
This recipe relies heavily on the food processor! Mine made fast work of all of that grating!
Mix all of the vegetables with the salt. Then cover and let stand for 5-24 hours. (I always do the 24 hours, or at least over night because after all that grating, I am ready for a break.)
The next day, use a large colander to drain and rinse the mixture well. (I don't own this one, but now that I see it, I want it!) Then, use a very large pot for the next part of the recipe. Click the pictures to see what was happening.
Put the relish into pint jars, clean the rims and add the lids. Process in a water bath canner for 15 minutes. (Here is the kind I've used for years) All of that vinegar used in pickling means you don't need to pressure can this recipe! Remove from the canner and allow the jars to cool and listen for the pop that to signify the sealing of the lids! If you have any left over relish in the pan, put it in a bowl in the fridge to use first! As you can see, I also used some quart jars. These will need to be processed longer. Process them for 25 minutes.
Now, all you have to do is grill up some dogs or brats and enjoy your relish! You will love it.
When it comes to large bowls, I have always relied on my huge Tupperware bowls when I need something that will hold a lot! This one holds 32 cups!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!