Thursday, September 15, 2011

Spicy Zucchini Relish

 Surprise, surprise, zucchini is cropping up everywhere! The two of us can't eat it all before it spoils and with a small apartment freezer we can't shred to freeze much either, so I did a google search and found several recipes that I tweaked to come up with a very delicious and spicy relish that will make your hotdog lover shout for more!
Here's my version of
Spicy Zucchini Relish
6 c. each finely chopped zucchini and cucumbers
4 c. each finely chopped onion and bell peppers, including half red peppers and a couple of hot jalepenos
Place all veggies in an enamelware or stainless steel pan or glass bowl. Sprinkle with 5 tablespoons of canning/pickling salt. Mix well. Cover and let sit over night, for about 8 hours and rinse. 
Sterilize 6 pint or 12 half pint jars and sets of lids for all. 
In a large pot combine:
4 cups white sugar
2 cups brown sugar
2 1/2 cups cider vinegar
1 T. curry powder
1/2 t. nutmeg
1 1/2 T. celery seed 
1 T. dry mustard powder
Add rinsed vegetables and bring to a boil. Turn down to a slow boil and cook for about 30 minutes, stirring occasionally. Ladle into hot jars, straining a little of the syrup off if needed so relish is not soupy. Put lids on firmly and hot water bath for about 10 minutes. As an aside, many of the recipes called for 1-2 tablespoons of cornstarch, but if the veggies are drained well before cooking, the sugar and vinegar mixture should be the perfect consistency when cool.

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