Must admit that as wonderful as rocking a baby is, doing it at 2 in the morning is catching up with me. Glad to have another guest blog post today. Susan is a cousin who is a fabulous cook, just like her mother was. She is helping out here with another recipe for you. I won't get to this one (even thought it sounds easy) while babies are under foot. Maybe next summer.
Hey! I just read your zucchini blog, so I have to send you my favorite zucchini recipe. This recipe came from Bill's mom. She always made it and my family always left her house with several jars! The first time I made it was disastrous! But after I questioned her a little, I got it right the next time! This zucchini relish is good on hot dogs, hamburgers, ham sandwiches, and just about anything else you put it on. One of my daughters in law has a grandma that puts it on everything. She said it's good on "beans and greens!" I guess she uses it like we use chow chow. Anyway, I wanted to share my recipe in case you're still overloaded with zucchini. It really is good!
So I asked her if I could use this for blog post...and what questions she asked her mother-in-law.
Sure you can use the recipe! The main thing I learned after questioning my mother in law was to be sure to rinse the salted zucchini well. And then drain/squeeze the water out. My first batch was way too salty. I've learned to rinse well! My mother in law didn't put hers in the canner to seal it, but I usually process it ten minutes in a hot water canner. You can do it like the pickles though, and just keep it in the fridge. I made your blog pickles too. They are great! I wish I could find a recipe that easy for pickles that aren't sweet! My kids and I like sour/dill pickles better than sweet ones.
Have fun with your precious grandbabies!! Tell everybody I said hello!
10 cups grated zucchini
3 cups chopped onions
4 tablespoons salt
Mix well and refrigerate overnight. Drain and rinse well. Place in large pot and add:
1-1/2 cups vinegar
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups sugar
1 tablespoon cornstarch
2 teaspoon celery seed
1 tablespoon tumeric
1 teaspoon black pepper
Bring to a boil and cook 45 minutes. Place in jars and seal.
As Susan said, you can either store in the refrigerator OR process 10 minutes in a water bath.