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Old 11-16-2008, 08:45 PM   #21
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I didn't realise they were so versatile.
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Old 11-16-2008, 11:10 PM   #22
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They are so versatile that they also make great pickles and relishes.

Zucchini Bread and Butter Pickles

14 zucchini -- small (14-16), sliced
8 onions -- small, sliced
2 green bell peppers -- seeded and diced
1/2 cup pickling salt
2 cups sugar
2 tablespoons mustard seed
1 tablespoon dry mustard
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon peppercorns
3 cups white vinegar

Combine zucchini, onions and peppers in a large bowl. Sprinkle salt over vegetables, stir. Cover with ice. Let stand 1-1/2 hours. Drain and rinse.

Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables. Return to a boil. Reduce heat and simmer 10 minutes.

Pack hot vegetables into hot jars, leaving 1/4" head space. Ladle hot liquid over vegetables, leaving 1/4" head space. Remove air bubbles.

Adjust two-piece caps. Process 10 minutes in a boiling water canner.

Source: "Page 85 Ball Blue Book of Preserving"
Yield: "5 pints"

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Zucchini Garden Pepper Relish

4 medium Zucchini -- finely chopped
2 medium onions -- finely chopped
1/2 red bell pepper -- finely chopped
1/2 green bell pepper -- finely chopped
2 tablespoons pickling salt
1 1/4 cups granulated sugar
3/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

Toss together zucchini, onions and red and green peppers in a large non-reactive bowl. Sprinkle with salt and stir well. Let stand for 1 hour, stirring occasionally.

Drain vegetables in a sieve and rinse; drain again, pressing out excess moisture.

Combine drained vegetables, sugar, vinegar, mustard, celery seeds, hot pepper flakes and turmeric in large stainless steel or enamel saucepan. Bring to a boil over HIGH heat, reduce heat and boil gently, uncovered, for 15 minutes or until vegetables are tender

Blend water and cornstarch; stir into vegetables . Cook for 5 minutes or until liquid clears and thickens, stirring often.

Remove hot jars from canner and ladle relish into jars to within 1/2" of rim (headspace) and process 10 minutes for half-pints; 15 minutes for pints, in Boiling Water Canner.

Yield: "4 cups"
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Old 11-17-2008, 03:55 AM   #23
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Quote:
Originally Posted by mcnerd
They are so versatile that they also make great pickles and relishes.

Zucchini Bread and Butter Pickles
Friends for life "Bread & Butter Pickles" they are the best of the best IMO, we usually make them with Cauliflower and then Beans as the main ingredients
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