Zucchinis Galore

zucchini-harvestIt’s August, and that means we’ve got plenty of zucchinis… in fact, we may have a few zucchinis too many.  One of our favorite ways to use a bunch of these prolific vegetables each year is in a big batch of zucchini relish.  We love using the relish all year long on sausages, hot dogs, and mixed with mayonnaise to make tartar sauce.  This year, I adapted our family’s recipe, souring it via natural fermentation.  Enjoy!

Canned Zucchini Relish

  • zucchini-relish-shredded-mixtureGrind the following ingredients using the grater attachment of your food processor (the one you might use making latkes):
    -10 cups summer squash or zucchini
    -4 cups onion
    -1 green bell pepper, 1 red bell pepper
  • Add 5 tablespoons salt.  Mix and let stand, covered, overnight.  Drain and rinse in cold water (don’t worry about getting rid of every drop… some moisture will help in the canning process).  Place in a large pot with:
    -2 1/4 cups distilled vinegar
    -4 cups sugar
    -1 tablespoon ground nutmeg, mustard, turmeric, cornstarch
    -1/2 teaspoon pepper, celery seed
  • Bring to boil, and simmer for 30 minutes uncovered.  Stir occasionally to help all of the air out.  By the end of the 30 minutes, most of the air or bubbles should have escaped from your mixture.
  • With ladle and funnel, fill hot sterilized canning jars and cap  -or-  fill jars and can in hot water bath for 10 minutes. 

annual-supply-of-relish

Naturally Fermented Zucchini Relish

  • soured-mixtureGrind the following ingredients using the grater attachment of your food processor (the one you might use making latkes):
    -5 cups summer squash or zucchini
    -2 cups onion
    -1 red bell pepper
  • Pack into a 1/2 gallon ball jar with 1 tablespoon sea salt and 1/2 cup fermented pickle/sauerkraut brine or whey.  Cover and let sit, stirring to release bubbles daily, until sour.  This took about 5 days for me.  It can vary, depending on the temperature of your house and your preferred level of sourness.
  • After souring, in a large bowl, mix:
    -Shredded mixture
    -1 cup sugar
    -1 teaspoon ground nutmeg, mustard, turmeric
    -a dash of pepper and celery seed
  • Repack mixture into 1/2 gallon glass jar and refrigerate until ready to serve.

fermented-relish

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