Zucchini Relish

This recipe originated with Phyllis Winsor Stewart, Grandma Stewart. I don't like commercial sweet relish, but I love this recipe. In fact, I look forward to our hot dog roasts in the backyard because polish dogs are a great carrier for this relish. There are always plenty of over-grown zucchinis in the garden to initiate this recipe!

10 cups chopped zucchini

4 cups chopped onions

1 red pepper, chopped

1 green pepper, chopped

5 TB pickling salt, non-iodized

2 1/2 cups apple cider vinegar

1 tsp dry mustard

3 cups sugar

1 TB ground tumeric

1 tsp ground nutmeg

2 TB celery seed

Mix zucchini, onions, and peppers in a large bowl in the evening. (I do this after dinner.) Sprinkle the salt over the top of the vegetable mixture. Cover the bowl loosely and allow it to stand undisturbed overnight. This process helps to draw out the excess moisture.

The next morning, mix up the remaining six ingredients in a large pot to make syrup for the relish. Bring the syrup to a boil; then set the hot syrup off the heat and cover. (You'll want to cover the syrup and don't lean over the pot! It will clear your sinuses!)

Now rinse the salt from the vegetables. I use a fine colander to rinse the vegetables thoroughly in water in small batches and then squeeze out the moisture thoroughly. (An old pillowcase works really well for this.) This rinsed, drained mixture can be added to the hot syrup. When all of the vegetables are incorporated into the syrup, heat the relish to prepare it for a hot pack.

Fill pint mason jars with hot relish, leaving a 1/4 inch head space. Process for 15 minutes in a boiling water-bath canner. Be sure to leave the jars on the counter to cool; this is tradition, adding to the anticipation of summer barbecues in the backyard.

Grandma Stewart's original recipe had double the amount of sugar that I use. I find this halved amount quite sweet and sufficient. I also use whatever summer squash I have on hand: gray or black zucchini, crookneck, patty pan. A combination of colors looks the best. I also use a food processor to chop the vegetables. This really speeds up the process.