Recipe by um-um-good
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!
Top Review by LUCIA'S RECIPIES
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.
- 3 large zucchini, peeled and seeded
- 1⁄2 cup table salt
- 5 large cooking onions, sliced fine
- 5 cups sugar
- 6 cups vinegar
- 2 tablespoons vinegar
- 4 tablespoons mustard seeds
- 2 teaspoons turmeric
- 6 tablespoons flour
Directions See How It's Made
- 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.