Hi Everyone! Home improvement is getting in the way of cooking much this week, so in honor of this explosive zucchini season, I am going to post this yummy recipe for zucchini relish. I actually planted 2 zucchini plants this year—because last year the one didn’t produce much. OMG. I have more zucchini than I know what to do with. I may be making more relish again soon myself. Enjoy!
Nana used to do a fair amount of canning, and from what I can tell from the many canning recipes in the box, she did a lot of canning with her girlfriends.
This recipe has a note on it–“We’re really enjoying the relish we made together–nothing could be as good as that! Next week the pickles!! -M. I have no idea who M is, but apparently it is one of Nana’s canning buddies. What I do want to know is what relish did they make together that was so darn good?
Today’s recipe is for zucchini relish, and perfect timing as there’s a good bit of zucchini and other summer squash coming out of my yard right now. While the recipe calls for one 5 to 6 pound squash, I’d rather use the regular sized ones, they just taste better.
First, chop 5 to 6 pounds of zucchini and/or other summer squash into chunks, along with 5 large onions and place in a large bowl or tub. Soak overnight with 1/4 cup kosher salt and enough water to cover them. Drain in the morning.
This recipe calls for a food grinder. I have the attachment for the KitchenAid mixer, but you could use an old-fashioned hand cranked grinder, or use a food processor–but if you use a processor just make sure you only pulse until chopped, you don’t want it to be a paste.
This also calls for 3 little jars of pimiento.
I dumped the pimientos in with the zucchini and onion and mixed it up so that it would be evenly dispersed throughout the relish.
This is going to be a colorful relish!
Grind using the coarser blade.
I really love using my food grinder. It’s so satisfying for some reason. If you have a KitchenAid mixer, I highly recommend the grinder attachment.
I made a relish mountain.
Next, it’s time to make the syrup. In a stockpot with a heavy bottom, add 5 cups white vinegar, 1 tsp salt, 5 cups of sugar, 2 Tbsp mustard seed, 1 tsp celery seed and 1/2 tsp ground clove. Bring to a boil and let boil for 2 minutes.
Add the relish mixture to the syrup and bring to a full rolling boil. Boil until transparent.
Ladle hot relish into hot sterilized jars, leaving 1/2″ headspace.
Seal and process using the water-bath method, boiling for 10 minutes, then turn off the heat and uncover and let sit another 5 minutes.
Yummy on dogs, sausages, sandwiches, etc.