Recipe by Kim D.
I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers.
- 2 lbs cucuzza, peeled and seeded
- 1 large yellow onion (I use Texas 1015)
- 2 red bell peppers, seeded
- 1 green bell pepper, seeded
- 2 large jalapenos, seeded
- 1⁄4 cup pickling salt
- 1 1⁄2 cups white vinegar
- 2 cups sugar
- 3 dried Thai chiles
- 1 1⁄2 teaspoons dry mustard
- 1 teaspoon celery seed
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon black pepper
- 1 tablespoon water
- 2 teaspoons cornstarch
Directions See How It's Made
- Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
- Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
- Sprinkle pickling salt over cucuzza mixture and stir well to combine.
- Let cucuzza mixture sit on the counter at room temperature for 1 hour.
- Thoroughly rinse cucuzza mixture in a strainer under cold running water.
- Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
- Place drained cucuzza mixture in a clean bowl.
- Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
- In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
- Bring to a boil, stirring occasionally.
- Reduce heat to simmer for about 15 minutes, stirring occasionally.
- Remove Thai peppers from pot and discard.
- Add chopped cucuzza mixture to the stockpot.
- Cook for an additional 5 minutes or until veggies are tender.
- In a small bowl, combine water and cornstarch; mix to dissolve.
- Pour cornstarch mixture into stockpot and cook for 5 minutes.
- Pour into sterilized canning jars and process in a water bath for 10 minutes.