Saturday, September 10, 2016

Ron’s Zucchini Relish

This colorful, home-canned relish is nothing short of superb! Its fragrance in preparation is nothing short of divine - both, words I rarely use, but that fit. I’m grateful Ron was keen to make this!

Ron’s Zucchini Relish:

12 c. skinned, seeded, coarsely shredded zucchini
2 sweet green bell peppers, diced
2 sweet red bell peppers, shredded
1/4 sweet orange bell pepper, shredded
4 c. (1 L) coarsely ground onions
1/3 c. (80 mL) pickling salt
1 tsp. (5 mL) turmeric
1 tsp. (5 mL) curry powder
1 tsp. (5 mL) celery seed
1 tbsp. (15 mL) cornstarch
1/2 tsp. (2.5 mL) finely ground pepper
4-1/2 c. (1.125 L) granulated sugar
3 c. (750 mL) white vinegar

In large, non-aluminum container, stir pickling salt into prepared vegetables. Let stand overnight. Drain, rinse with cold water, and drain again, allowing to drip naturally. In large separate bowl, combine turmeric, curry powder, celery seed, cornstarch, pepper, sugar, and vinegar, mixing well. Stir into vegetables. Boil 20 min. 

Pour hot vegetables into hot sterilized jars, using hot rings and lids, leaving 1/2-in. (1.25 cm) head space. Process 12-to-15 min., following standard, approved canning method. Remove from canner; cool and wipe jars, tightening rings after 24 hr. Yields six pint jars (six 500 mL jars) Zucchini Relish.

- I’ve modified this recipe slightly. Its origin is The Zucchini Cookbook, © Paula Simmons (with contributions by Louis R. Guzzo and Ruth Richardson), Pacific Search, Seattle, 1974 (see Note)

Note: This is an exceptionally good cookbook for all things zucchini! The book even has recipes for - wait for it! - Danish Zucchini Goulash and Zucchini Ice Cream. This perpetually popular book is available at

The colors, dicing, and shredding of the veggies
are part of what makes this relish so delicious.

Rinse vegetables after theyve sat overnight in salt.

Lower the hot jars and hot relish into the processing bath.

Ready in a flash, out come the jars!

And heres the superb and divine homemade relish!

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