Okay, I don't have a photo of zucchini relish. These are just some zucchini we grilled over an open fire earlier this summer..you'll have to make the relish to picture it!:)
By Kevin Williams
Not all Amish cooks are ladies. Â Amish men are notorious grillmasters. Â Gloria Yoder's (the Amish Cook columnist) husband, Daniel, has been known to help with baking. Â Â And this recipe for homemade Amish Zucchini Relish comes to us from an Amish man in Vanceburg, Kentucky. Â Â Now this is a canning recipe so if you attempt this you are going to have to use proper canning techniques and terms. Â Although I'm not convinced this recipe wouldn't work just as a "non-canned" relish. Â Can some of our canning readers weigh-in on that? Â Couldn't you just mix all this stuff up and have a nice relish? Â You wouldn't be able to preserve it and enjoy it for months, but you could eat it right away.
The Amish man did say that you can switch this up a bit by adding an equal amount of mayonnaise to this and you'll have your own "tartar sauce."
- 10 shredded zucchini
- 4 cups chopped onion
- 5 tablespoons canning salt
- 1 tablespoon tumeric
- 1 tablespoon dry mustard
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 3 tablespoons cornstarch
- 4 1 /2 cups sugar
- 2 large peppers
- 2 1 /2 cups vinegar
- Mix first three ingredients in a large bowl and let set overnight.
- Rinse the next day and drain well.
- Add remaining ingredients to zucchini and cook for 30 minutes over low heat.
- Process 15 minutes in hot water bath.
- You may put mustard seed and celery seed in cloth bag to take out when done cooking.
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