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    Home » Top Amish Recipes » Amish Side Dishes

    Amish Zucchini Relish

    Published: Jul 29, 2015 · Updated: Jul 29, 2015 by Kevin Williams | Leave a Comment

    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!:)

    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.  Amish men are notorious grillmasters.  Gloria Yoder's (the Amish Cook columnist) husband, Daniel, has been known to help with baking.    And this recipe for homemade Amish Zucchini Relish comes to us from an Amish man in Vanceburg, Kentucky.    Now this is a canning recipe so if you attempt this you are going to have to use proper canning techniques and terms.  Although I'm not convinced this recipe wouldn't work just as a "non-canned" relish.  Can some of our canning readers weigh-in on that?  Couldn't you just mix all this stuff up and have a nice relish?  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."

    Amish Zucchii Relish
     
    Print
    Prep time
    45 mins
    Cook time
    45 mins
    Total time
    1 hour 30 mins
     
    Serves: 20 servings
    Ingredients
    • 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
    Instructions
    1. Mix first three ingredients in a large bowl and let set overnight.
    2. Rinse the next day and drain well.
    3. Add remaining ingredients to zucchini and cook for 30 minutes over low heat.
    4. Process 15 minutes in hot water bath.
    5. You may put mustard seed and celery seed in cloth bag to take out when done cooking.
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    « Basic Cream Pie Along With Some Variations
    Homemade Lemon Meringue Pie »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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