Thank you
Boo

Linda Lou's Zucchini Relish

10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.

Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Pour into pint jars, leaving 1/2 inch head space. Adjust lids.

Process in boiling water for 15 minutes.

Yield: 6 pints

Deanna

Skye

Any kinds of summer squashes can substitute for each other in any recipes, pretty much --- use whatever you like the flavour of (or whatever is taking over your garden!).

Many people think yellow crookneck squash is more flavourful than straight, which may make the straightneck a great candidate for spicing up in a relish.

Zabby, being overwhelmed by Eight-Ball (a round, dark green squash) and some unknown vaguely pear-shaped light green one

Skye

Melissa

--Gina

Melissa

A recipe I have only calls for 5 tsp. salt. Is that 5 Tbs.
correct?

Here's the recipe I have, which is similar:

10 cups ground zucchini
3 onions - ground
5 tsp. salt

Combine the above and leave overnight
Drain in the morning

Add:
2 tsp Celery Seed
2 tsp tumeric
2 tsp dry mustard
4 tsp cornstarch
4 1/2 cups sugar
2 cups white vinegar
1/4 cup water
2 green peppers, ground
2 red peppers, ground

Bring to full boil and simmer 20 minutes - put in jars
and can according to Ball method for similar relish
recipes.

I make a spicy version of this recipe by adding whatever
kind of hot peppers I have on hand to taste. If I plan
on making spicy, I use all green bell peppers for the
relish; doesn't change the flavor, in my opinion. When the
relish has simmered for 20 minutes, I fill my jars with
half the mild relish recipe. Then I add ground red
colored hot peppers, such as cayenne to the rest of the
relish to taste. This gives a visual mild and spicy, so
labeling won't matter.(Get-togethers tend to result in lid
mix-ups - nice when you can see which is spicy.)

Carly

Similar problem with my apple butter. These have been in the cabinet for a few days. Can I safely re-boil & re-process the apple butter? It seems a little thin in consistency so I have no problem boiling for awhile to play around with consistency. Or should I just dump them?? Thanks guys!!

Air bubbles indicate a density problem as Ken said so I can't see how apple butter that is too thin would have air bubbles in it unless all the air wasn't removed from the jars during packing.

A few small air bubbles, while not ideal, aren't a safety issue but too many of them or large sized trapped air can be.

As to wash and drain after salt soak - yes, drain; rinse thoroughly with ice cold water and drain well again.

Dave

Thanks
Mark

No the heat from the hot peppers isn't affect by the cooking. Smaller cukes give you a firmer, more crunchy relish. Larger cukes tend to make a mushy relish.

Remember when you substitute the total amounts of the ingredients must remain the same so you are subbing hot peppers for part of the sweet peppers, not adding extra.

Dave

My MIL bought a large bag of it (it was on sale in an asian market) and now I got 2 lbs. in the freezer and I can't think of what I'm going to do with so much wasabi...LOL

Has anyone tried Patty Pan squash in place of Zucchini?

I am being inundated with Patty Pan's, and I would like a use for them.

Thanks.
Sara

Still have a couple of jars of the original recipe left from last year so we can do a taste comparison. :)

Dave

My husband has an old family relish recipe that is not safe to use as is (it doesn't process in BWB and I don't even know about the safety of the amounts of ingredients), but he would enjoy it a lot if I could find a suitable substitute. It seems to be heavy on the onion and sugar. This Zucchini Recipe may be the closest thing I can find to his recipe, for now. I have PLENTY of cucumbers and zucchini and need to try something different with them. I did find a couple of relish recipes on NCHFP that are in the ballpark that I may try in small batches just for fun.

The family relish recipe:
12 ripe cucs, peeled and seeded
4 medium red sweet peppers
12 medium to large onions
Rough chop or grind.
Sprinkle � cup canning salt over the top.
Pour enough boiling water to cover and let stand 2 hours, then drain and rinse.

Brine:
1 Qt vinegar
1 oz mustard seed
6 cups white sugar
1 tsp celery seed.
Mix and pour over cucs and boil for 1 hour until thick enough.
Seal in sterilized jars.

Thank you!

Last year I made it with white pattypan and yellow straight neck squash, and it was a bit pale looking. This year I made it with white pattypan and zucchini - so it has a bit more color. Personally I think it would be ok to use cucumbers - just keep in mind that the relish would be quite pale.

8 c. zucchini
1 c. onion
Add 2 Tblsp salt - let sit for 3 hours then drain

brine:
1-1/2 c. vinegar
2-1/2 c. sugar
1 tsp. mustard seed
1 tsp celery seed

bring the brine to a boil
mix in chopped zucchini mixture
add 2 Tbsp chopped hot pepper

Boil for 20 minutes

BWB for 15 minutes
Makes 4 pints