If you planted more than two zucchini plants earlier this summer, then by now your neighbors are casting a suspicious eye in your direction when you show up on their doorsteps carrying a plain brown bag.
Ah yes, the zucchini glut has begun. You’ve stuffed it, steamed it, sauteed it, and given away as much as your tolerant friends can possibly absorb. Now it’s time to make the relish.
The following recipes were provided for this purpose since they both call for copious amounts of this prolific plant. The first is a fairly traditional relish, while the second is a bit more zesty, since it also calls for horseradish and jalapeno peppers.
Even though relishes are one of the easiest and most forgiving preparations to assemble, glance over the following points before getting started:
1. Wash fruits and vegetables thoroughly in cold water before chopping. Cut out any bruised spots, and don’t use any piece of produce if it has signs of mold or decay, since mold growth in the tissue may produce an off-flavor in your relish.
2. Use vinegar of at least 5 percent acidity.
3. Follow the recipe carefully – do not add extra amounts of (low-acid) vegetables, or reduce the amount of vinegar. Either practice could result in a relish no longer safe to process by the boiling-water bath method.
4. Take the processing time seriously – even in something as seemingly innocuous as pickle relish; don’t reduce the amount of time your jars are sitting in the boiling-water bath.
Zucchini relish
10cups chopped zucchini (if zucchini is very large, peel and remove seeds)
3-4medium-sized onions, chopped
4tablespoons pickling salt
4green bell peppers, chopped
21/2cups white vinegar (at least 5 percent acidity)
6cups sugar
2tablespoons cornstarch
2tablespoons celery seed
1tablespoons turmeric
Combine zucchini, onions and salt in a bowl. Mix well and let stand for 8 hours or overnight. Drain and rinse well; drain again.
Wash six 1-pint (or 12 half-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.
In a large pot, combine the well-drained zucchini and onions with the bell peppers, vinegar, sugar, cornstarch, celery seed and turmeric. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring frequently to prevent sticking.
Ladle the hot relish into one hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water bath for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
Makes 6 pints.
“Blue Ribbon Pickles &Preserves” by Maria Polushkin Robbins
The horseradish and hot peppers give this relish a hot flavor. It doesn’t taste like a traditional hot dog relish, but it begs to be served with hot dogs.
Zucchini hot dog relish with horseradish
8packed cups grated zucchini
2cups chopped onions
4jalapeno peppers, finely minced
2tablespoons canning salt
Water
2cups distilled vinegar (at least 5 percent acidity)
3tablespoons prepared horseradish
1/4cup honey
1tablespoon yellow mustard seeds
1teaspoon mace
1teaspoon turmeric
2tablespoons cornstarch
1/2cup water
Wash four 1-pint or eight half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
In a large bowl, combine the zucchini, onions, peppers and salt. Mix well. Cover with cold water. Let stand overnight.
Rinse the vegetables well and drain in a colander. Weight the vegetables with a heavy plate and allow to drain for at least 30 minutes.
In a large kettle, combine the vinegar, horseradish, honey, mustard seeds, mace and turmeric. Bring to a boil. Add the vegetables. Return to a boil. While the vegetables heat, combine the cornstarch and water. Stir to form a smooth paste, then add the cornstarch to the vegetables. Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes; do not overcook.
Ladle the hot relish into one clean, hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process pints or half-pints in a boiling water bath for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
Adapted from “Summer In A Jar” by Andrea Chesman
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com.
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