ImageI knew it was coming…


Zucchini problems. I, like so many Mid-westerners, have a compulsion to grow it in insanely large quantities . We do it in knowledge that we will almost certainly receive a paper bag full of it from a neighbor. We have also been raised better than to refuse it, even though we have too much to handle at home… It’s strange, but who am I to deny tradition?


I made two loaves of zucchini bread and was bored. So I decided to think outside the box: I made Zucchini Relish!


I started with two small zucchini


This should give you about 4 cups shredded.


Put the zucchini in a large bowl and add one finely chopped onion. Cover it in cool water and add 3/4 cup of salt. Let it soak for a couple hours.


Drain that sucker!


For the pickling brine pour 1 cup of white vinegar, 1 teaspoon of mustard seed, 1 teaspoon of celery seed, 1 tablespoon of picking salt and 1 1/2 cups sugar. Also add a generous sprinkle of turmeric.


Bring the brine to a boil. As soon as it’s rolling  add the zucchini and onion and let it simmer for about 10 minutes.


I was using multiple recipes to make this. If you know me, you know I am AWESOME at math (not really.) As a result, I got about a pint and half with the measurements I listed above and it was a bit too liquid-y. I drained some liquid and had enough to process a full pint jar.


I processed the pint jar after pouring the relish into a hot jar. I processed it in a boiling hot water bath for about 10 minutes. How are you making the most of your zucchini problems?

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