Relishing Zucchini

This is a story about the overflow of zucchini from our gardens this time of year. It's a two- maybe three-pronged story.

So first, at my wife's office, one of her employees brought her a cucumber from her garden that was so big, my wife thought it was a zucchini. The next day this same person brought in a zucchini from her garden that dwarfed the cucumber. Here's the picture of it with a measuring tape below.

As you can see - or maybe you can't -- but the tape measure is at 19 inches. the circumference of the vegetable was almost 20 inches.

I did make use of some of it. We entertained some VIPs from back East and I sliced the zucchini, then oiled both sides, salted and peppered the slices (minus the seeds, of course) and grilled them. I finished them in a low oven, just to soften the zuke. I then filled the center with a moose meat chili.

But I digress. This week's blog is supposed to be about normal size zucchini that you get from your garden. It's also about a friend from childhood that I reconnected with on Facebook seeing me bemoaning the fact that I had so much zucchini (last year) that she sent me a recipe for a darned good relish that I now process and can so that we enjoy it throughout the year.

This recipe also helps me with the surplus of bell peppers I have. With the addition of onions, some spices and apple cider vinegar, this turns out to be a very nice chunky relish that works with almost anything.

So thanks first to Jean Sautter for the monster zuke. And a very big thanks to my old friend from Pennsylvania, who now leads the vegan life in rural Oregon, Fay Stein, for this great relish recipe.

Here's the video, followed by the recipe:

Home-Canned Zucchini and Peppers

3 medium zucchini, cut into small cubes

1 large onion, chopped
3 small to medium red bell peppers, chopped
2 Tbsp salt
1 cup sugar
2 tsp celery seed
1 Tbsp turmeric
1 tsp mustard seed
1 cup apple cider vinegar

Combine all vegetables and sprinkle with the salt, then cover with cold water. Let stand for 2 hours. Drain and rinse well. Then drain again.

Combine the sugar, celery seed, turmeric, mustard seed and vinegar in a large saucepan. Bring the liquids and spices to a boil.

Add the vegetables and let simmer for about 10 minutes.

Pack the hot vegetable relish into sterile pint jars, leaving 1/4-inch head space. Make sure the jars are free of any food or canning residue on the tops of the jars. Tap the jars lightly on your counter to remove air bubbles.

Adjust sterilized two-piece lids on the jars and tighten.

Place the jars in a water bath in a canner or deep stock pot. Be sure the water covers the lids. Process for 20 minutes. Higher altitudes (above 3500 feet) should process for 30 minutes.

Remove the jars from the water and place on a towel to dry and cool. When you hear the lids "pop" your relish jars are vacuum sealed. Let cool for 12 to 24 hours and then label. Any jars that do not seal should be refrigerated and used within a week.