Over the weekend Resident Chef and I pooled our abilities and created these...
Six jars of goodness disguised as zucchini relish. It's a favourite in our family so a lot of these will be gifted at Christmas time. If you're interested in making some for yourself, here's the recipe...
MA and RESIDENT CHEF’s ZUCCHINI RELISH
5 – 8 medium zucchinis
3 stalks celery
2 – 3 medium onions
3 red peppers
1/3 c. pickling salt
2 ½ c. white sugar
3 ½ c. white vinegar
2 large cloves garlic, finely chopped
1 ½ teaspoon EACH of celery & mustard seeds
Chop zucchini, onions, celery and peppers – enough to equal 12 cups of vegetables. Add additional zucchini or red peppers as needed. Combine in large pot with 1/3 c. pickling salt. Place a plate on top and weight down. Let sit overnight.
Drain and rinse well and drain again. Prepare jars by heating in a 230 degree oven (keep hot).
Combine sugar, vinegar, garlic and spices. Bring to boil and simmer 5 minutes, stirring occasionally. Add vegetables and bring back to boil. Reduce heat and simmer 10 minutes, stirring every 2 minutes. Place in sterilized jars. Process in covered boiling water bath for 15 mins. Remove lid, turn off heat and let stand 5 minutes before removing jars.
Makes between 5 and 6 pint jars.