When Life Gives You Zucchini, Make Relish!

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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.

Here are the other veggies that add to the color.

Uncle Paul's Zucchini Relish

This recipe relies heavily on the food processor!  Mine made fast work of all of that grating! 

Slice the zucchini into long strips to fit into the chute of the food processor.

Put the grated squash into a large bowl. You will need a lot of room by the end of this process!

Here are all of the grated veggies combined! I think they look pretty!

                                    
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.) 
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     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.

Now mix the vinegar and spices together in a large pot just until combined.

Add the vegetables then bring the mixture to a boil and boil for 30 minutes.

​ 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!