ZUCCHINI RELISH
INGREDIENTS:
12 cups grated raw zucchini squash
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 teaspoon turmeric
2 large red or green bell peppers finely chopped
5 tablespoons salt
1 1/2 teaspoon celery seed
2 1/2 cups apple vinegar
5 cups sugar
1/4 cup cornstarch, more or less
4 cups grated onion
Mix grated squash and bell peppers. Cover with salt. Let set all
night. Next day drain and rinse. Mix sugar, cornstarch and spices.
Pour in vinegar and stir well. Cook until thickens. Add other
ingredients. Cook medium to low heat for about 30 minutes. Put
in hot jars. This recipe is a little labor intensive but well worth
the effort.YIELD: About 8 pints.
Note: Leave
a little of the peeling on the zucchini squash in several places to give the
relish additional color.
This is Mickey Porter's favorite relish. "Tweet" does me right.
Below pix of the relish. If Justin Wilson was alive and had a chance
to sample this relish, I guarantee you he would say, "You could put this
relish on pine bark and make it taste good." Some of our friends
and relatives will eat it as you would a dessert. Several years back,
my bride Joyce aka Tweet, canned about 80 pints of this stuff and we are
down to the last one or two. One word of caution, some zucchini plants
are what we call a rogue plant of which the zucchini taste
bitter as quinine, therefore, taste each peeled zucchini squash before you
grate it.....my bride learned this the hard way and had to throw out a batch
of 8 pints. This relish will take a hot dog and burger to another
level and goes very well with a side of slow cooked dried beans, etc.
Recipe from Aline Mosteller Adcock Family Traditions Cookbook. It is
to my understanding a lady in Hayesville, NC had the original recipe and
would sell canned jars of this relish to help raise money for the local
Church.
