Prep 24 hrs
Cook 1 hr
I'll be honest-I never tried this relish when my grandma served it because I wasn't too keen on the look of it. This year I "inherited" 15 zucchini and have been told I'll be "inheriting" more. Out of desperation, I decided to make a batch of her relish. I reasoned that everyone else in the family loves it-I'll give it to them. Now that I've actually eaten it-I'm not sharing. This is not only a great way to use up a bumper crop of zucchini it's a great condiment!
- Slice zucchini as thinly as possible (food processor is a big help to do this).
- Sprinkle with the salt.
- Let sit overnight.
- Wash and drain the zucchini.
- Put in a large pot, add onions to the zucchini and mix well.
- Add sugar and 6 cups vinegar.
- Cook on a medium-high heat, stirring often-It will easily scorch because of the sugar content.
- In the meantime, in a separate dish mix together the mustard seed, turmeric and flour well. Add the 2 tbsp of vinegar to make a runny paste-You may need to add more vinegar.
- Add mixture to pot and stir constantly.
- Continue to cook mixture until it thickens (approx. 1 - 1 1/2 hour).
- Scoop into sterilized jars and seal.
I made this yesterday. It's very tasty although I found it quite runny. This could be because I probably didn't drain the zuchinni poperly. As per other recipes, they call for squeesing the zuchinni.
Excellent salsa! Tangy, sweet & spicy all in one. I will definitely make this again next year w/my garden surplus.
When I made this up I chopped the zucchini a bit smaller than it called for but wound up with a wonderful chutney type relish to serve alongside roasts and fowl dishes. It was so good that when I gave my Dear Sweet Eddiebear some with his dinner, he ate almost an entire pint by himself...well shoot there goes his potassium level!!! Thank You so much for the great recipe to use up all those zucchini's I miss hiding beneath all those leaves, and a very nice addition to my gift baskets to boot.