It is summer time. The birds are singing, bees are buzzing and someone is standing by the side of the road looking for anyone driving by with a window rolled down so they can chuck a zucchini in it.
I have heard all the stories: “I just planted 1/2 the package of seeds. Who woudda thunk?” -or- “It was wee-sized on Friday, and when we got back from the weekend camping trip, we found a baseball bat in the garden!”
There’s only so much zucchini bread, cookies, parmesan, etc. that one can consume in the summer, so here’s one that you can enjoy in the colder months. I got this from my mom, who got it from my great aunt of German origin. So I can trace this back to at least the early 1900s. We don’t have zucchinis this year, so we won’t get to whip this up, but I have fond memories of this delicious relish as a young boy.
- 8 cups zucchini – grated
- 2 cups onions – finely diced
- 1 large green pepper – finely diced
- 2 1/2 tablespoons of salt
Mix well and let stand overnight in a cool place or refrigerator. The following day, rinse well with cold water and drain. Set aside.
Combine the ingredients below.
- 1 1/2 cup white or cider vinegar
- 3 cups sugar
- 1/2 tsp dry mustard
- 3/4 tsp black pepper
- 1/2 tsp nutmeg
- 1/2 tsp cornstarch
- 1/2 tsp turmeric
- 1/2 tsp celery seed
Cook until it starts to thicken. Add the zucchini mixture above and mix well.
Cook for another 20 minutes and seal in jars. ENJOY!