More Zucchini Ideas
Our State fair (NY) is going on this week and this is the winning recipe in one of the catagories. A different one for all those zucchinis you still have and don't know what to do with. The winner name was John Gross of Syracuse Ny --congrates to the winner
It looks yummy going to have to try it myself.
Zucchini Relish Recipe 8/21/08
Makes about five pint jars
12 cups freshly cut zucchini
4 cups chopped onion
2 red bell peppers, seeded and chopped
2 Poblano peppers, seeded and chopped
1/3 cup pickling salt
2 1/2 cups white vinegar
2 1/2 cups granulated sugar
1 tablespoon tumeric
2 teaspoons nutmeg
4 tablespoons prepared horseradish
1/2 teaspoon red pepper flakes
Directions for combining ingredients:
1) In a glass or stainless steel bowl, combine zucchini, onions, red bell pepper, Poblano peppers and salt, cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink, rinse with cool water and drain thoroughly. Use your hands to squeeze out any excess liquid.
2) In a large stainless steel saucepan combine drained zucchini mixture, vinegar, sugar, tumeric, nutmeg, prepared horseradish and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for about 45 minutes until mixture thickens.
3) Prepare canner, jars, and lids.
4) Ladle hot relish into hot jars, leaving 1/2 inch of headspace. Remove air bubbles, wipe rim, center lid on jar, screw band down until resistance is met and then increase to fingertip-tight.
5) Place jars in canner, ensuring that they are completely covered with water, bring to a boil and process for 10 minutes, remove canner lid, wait 5 minutes, then remove jars, cool and store.
One day your life will flash before your eyes. Make sure it's worth watching