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.”
Serves: 20 servings
- 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.