If zucchinis contained more calories and less water weight I truly feel that we could solve the worlds hunger issues from our garden. Our zucchinis are so prolific! To reduce SBS (Squash Burnout Syndrome) we made sweet zucchini relish. Here is the recipe obtained from my husbands ancient relatives and shared with you!
Makes 7 Pints
- 12 cups shredded unpeeled zucchini (note - smaller zucchinis are preferred because of fewer seeds)
- 4 cups chopped onion
- 5 tbs canning salt
- 2 chopped red bell peppers
- 6 cups sugar
- 2 1/2 cups white vinegar
- 1 tbs corn starch
- 1 1/2 tsp celery seed
- 3/4 tsp ground nutmeg
- 3/4 tsp ground tumeric
- 1/2 tsp ground black pepper
*We made 60 pints of relish so adjusted the recipe for a large batch*
We started with 40 pounds of zucchini. And there was still more in the garden! Just had to draw a line somewhere.
It will be worth your while to beg or borrow a food processor if you don't already own one. Half of each large zucchini filled the bowl.
We had so much shredded zucchini that using a sterilized cooler was the only way to handle the volume. Because zucchini has such a high water content we covered the shredded zucchini with salt to draw out the water. This was left out overnight. The next day we put a strainer over the cooler spigot and rinsed the zucchini thoroughly, adding paper towels and bricks to help press out any extra water.
We had to supplement the few peppers we grew with store bought red bell peppers. Here they are soaking in a cleansing salt and vinegar water bath.
All of the ingredients combined in the cooler.
Sterilizing our pint jars in the sanitize cycle of the dishwasher. The lids were boiled in a pot of water.
We used our outdoor cooker to bring the relish to a boil, then reduced to a simmer for 30 minutes. Stir, stir, stir often. The outdoor cooker is very thin and if your spoon isn't constantly moving the relish could scorch.
Pack the relish into sterilized jars, and make certain there is no extra air trapped. Tamp the jars gently to remove air bubbles and have the contents settle.
The relish is a delightful color!
60 pints of zucchini relish. We are well stocked for the season, and we'll have plenty to share also! This relish is delicious and makes excellent gifts.
Tips on how to serve relish: It's delicious "as is!" Serve with crackers or veggie slices. Mix in with tuna or hard boiled eggs for a delicious salad. Put on your favorite sandwich or bun as the perfect condiment. Cream cheese topped with relish makes a beautiful party dish. The options are limitless!
Need another sweet treat? This recipe features my Lemon Poppyseed soap seen here. This soap looks like dessert, and the combination of lemon and gingerale fragrance creates a sunny effervescence that smells as good as it looks! This cheerful soap can be purchased below.
And be sure to check out the store here for more commemorative summit soaps!
Can't get enough of the Summit Soapstress? Below are more of her adventure blogs!