A couple of years ago, when searching what to do with the extra zucchini from the garden, I discovered this wonderful recipe for a Spiced Zucchini Relish.
This relish is so good and can be served with almost any food you can think of.
Bonus: it is easy to make.
- 10 cups shredded zucchini
- 4 medium onions finely chopped
- 2 large sweet red peppers seeded and finely chopped
- 1tbsp pickling salt
- 3 cups white vinegar
- 1/3 cup all-purpose flour
- 2tbsp dry mustard
- 1tbsp each celery and mustard seed
- 1tsp each allspice and turmeric
- ½ tsp each ground ginger and cloves
- Pinch cayenne
- 2 cups granulated sugar
- 1 cup water
In a large bowl combine the zucchini, onions, peppers and pickling salt. Let stand covered (I use a plate on top of the vegetable and cover the bowl with Sarand) at room temperature for 4 hours. Drain well and set aside.
Prepare and sterilize your jars (it makes between 6 to 7, 500 ml jar) ready for canning.
In a large saucepan combine 1 cup vinegar, the flour, dry mustard, celery and mustards seeds, allspice, turmeric, ginger, cloves and cayenne. Stir until the mixture is smooth. Stir in sugar, water and the remaining of the vinegar. Cook over medium-high heat for 10 minutes stirring often, until thickened and smooth.
Add the zucchini, peppers and onions bring to a boil over high heat. Reduce heat medium and simmer for 10 minutes until thickened. Immediately ladle into hot jars leaving ½ inch headspace. Process in hot-water bath for 15 minutes. Store relish in cool dark place.
* Aitken Julia and Stewart Anita, (1996), The Ontario Harvest Cookbook an Exploration of Feast and Flavours, Macmillan, Toronto, pp82