Zucchini Relish

In the winter of 2008 I discovered blogs. There was a great deal of wonderful information that was being shared and it was great (still is!) I came across a blog called Homesteading in Maine and that is where I found a wonderful recipe for Zucchini Relish.

In the Fall of 2009 we had lived here about a year and had been planning a garden. Finally, it was time to plant.

I am posting this recipe with permission from Nancy an Homesteading in Maine. When I saw her post for her zucchini Relish, I was so excited to make it.  Last year I had terrible luck with zucchini (never thought that was possible). The few zucchini we had never made it past the grill. I am hoping the newly planted spring garden will make up for that.

While I loved grilled zucchini, I also want to make sure I have enough so that I can make Nancy’s Zucchini Relish to can and put it on the shelf to use for the next year.

Zucchini Relish

Zucchini Relish
8 cups (packed) zucchini; grated
1 tablespoon hot pepper flakes
2 cups onion; chopped
2 tablespoon salt
water
1 3/4 cups apple cider vinegar
1/4 cup honey
2 tablespoon prepared horseradish
1 teaspoon turmeric
1 teaspoon mace

Combine zucchini, hot pepper flakes, onion and salt in a large bowl.
Mix well and cover with cold water. Cover bowl with a plate and let sit over night.

Pour mixture into a colander and rinse well. Weigh down the mixture with a plate (we set a clean brick on top of the plate) and let sit about 30 to 45 minutes.

Combine the vinegar, honey horseradish and spices in a large kettle and bring to a boil.
Add in the drained zucchini mixture and stir well.

Let cook about 5 minutes, stirring often.

Makes 2 quarts.

If you would like to can this relish process in a hot water bath for 5 minutes.

Thank You Nancy!

We love this stuff. I think our favorite ways to eat it is on sandwiches in place of mayonnaise and also with grilled chicken. I made ours spicy by adding extra crushed red pepper flakes.  I also canned ours in pint jars and it made a great gift for a few people that I knew would like it. (another reason to want the zucchini to really produce this year – this makes a great gift  – Zucchini Relish… now that is a bit different from the jar of jam isn’t it)

Sincerely, Emily

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