Zucchini has gotten a bad rap from people far and wide. For some reason, they think zucchini grows like mad and ends up being ditched on the neighbor's porch. Being overrun with this yummy veg only happens if you don't have enough ways to use it. From baked to grilled, zucchini is a tasty side dish. What if that still isn't enough? You can also substitute zucchini for the more fickle cucumber, and make pickles or relish. I love relish since my family finds new ways to use it all year long. It's a great way to use a large quantity of zucchini at once, and is super easy to do. Notice that it has a long period where the shredded veg has to sit mixed with salt. Don't be alarmed. this step is crucial to change the texture of the veggies into the relish bits that are soft but still crispy enough to be satisfying. Check out my recipe:
Zucchini Relish
10 cups chopped zucchini
4 cups chopped onion
3 green peppers, chopped
3 red peppers chopped
1/4 cup canning salt
2 1/2 cups white vinegar
3 cups sugar
1 tsp turmeric
1 tsp celery seed
Directions:
Mix chopped vegetables with salt and let sit 12 hours.
Drain well
Combine remaining ingredients and bring to a boil
Add vegetables and return to a boil. Boil 3 minutes
Pack into prepared pint jars and leave 1/2 inch headspace
Seal and process in hot water canner for 10 minutes from time of boiling.
Photo: Iris
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