When life gives you zucchinis!!

Ok...so it is a day before we go on holiday  

and I went out to see how my garden is growing....

it is now a dry spell after the long, cool, rainy 

summer we have had so far.

Time for a good watering!!

Here is how the garden looked 

just about a month ago:

and here are the peas now!!

and the beans!!

and the acorn squash

and of course the zucchini!!

there are 3 more plants of zucchini too, 

so when life give you zucchinis...

you make relish!!

• 
  
• Sweet Zucchini Relish
• 
  
• 12 cups shredded unpeeled zucchini
• 
  
• 4 cups chopped onion
• 
  
• 5 tablespoons canning salt
• 
  
• 1 red bell pepper, chopped
• 
  
• 1 green bell pepper, chopped
• 
  
• 6 cups white sugar
• 
  
• 2 1/2 cups white vinegar
• 
  
• 1 tablespoon cornstarch
• 
  
• 3/4 teaspoon ground nutmeg
• 
  
• 3/4 teaspoon ground turmeric
• 
  
• 1 1/2 teaspoons celery seed
• 
  
• 1/2 teaspoon ground black pepper

Directions

Place the zucchini and onion in a large, non-metallic bowl, 

and sprinkle the salt overtop. Use your hands to evenly mix 

the salt throughout the zucchini. Cover, and refrigerate overnight.

The following day, drain the zucchini in a colander, 

and rinse well with cool water. Squeeze out excess 

water and set aside. Place the red and green bell pepper, 

sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, 

turmeric, celery seed and pepper. Stir to combine, 

then add the drained zucchini. Bring to a boil over medium-high heat, 

then reduce the heat to medium-low, and simmer 30 minutes.

Meanwhile, sterilize 6 one-pint jars and lids to hold relish. 

Pack relish into sterilized jars, making sure there are no spaces 

or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway 

with boiling water. Carefully lower jars into pot using 

a holder. Leave a 2 inch space between jars. Pour in

 more boiling water if necessary, until tops of jars are covered 

by 2 inches of water. Bring water to a full boil, 

then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered 

or wood surface, several inches apart, until cool. 

Once cool, press top of each lid with finger, 

ensuring that seal is tight 

(lid does not move up or down at all).

Yield: 6 pints

This is an awesome relish for either 

hamburgers or hotdogs.

Make up a batch and have it at your next BBQ!!

I will be gone for a few days, 

I have so much to share when I get back....

once I finish up with the peas and beans which 

will undoubtedly be ready for harvesting 

upon my arrival!!

Blessings!

Karen