You'll notice that the relish won a BLUE RIBBON AT THE ALASKA STATE FAIR. Yes, indeed. I'll be quiet now and just let that speak for itself.
Here's the recipe.
Chunky Zucchini Relish
yield: 5 pints
- 10 cups chopped, unpeeled zucchini (about 7 medium)
- 4 cups chopped onion (about 4 large)
- 1 large, sweet red pepper, chopped (or if you're lame like me and have none, just use a green one from the garden, but it won't look as nice)
- 1 can (4 oz.) chopped green chiles (I didn't have any of these, either. If you're lame like me, just add a bit of diced hot pepper, ground cayenne, or red pepper flakes for a touch of heat, to taste.)
- 3 tbsp. canning salt
- 3 and 1/2 cups sugar
- 3 cups vinegar
- 1 tbsp. ground turmeric
- 4 tsp. celery seeds
- 1 tsp. black pepper
- 1/2 tsp. ground nutmeg
In a large container, combine zucchini, onion, pepper, chiles, and salt. Stir well to combine and chill overnight. (This removes moisture from the zucchini, helping the crunch!) Rinse thoroughly in cold water and drain. (This removes excess salt, helping the taste!) In a large kettle, combine remaining ingredients and bring to a boil. Add zucchini mixture and simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4 inch head space. Adjust lids. Process in a boiling-water bath for 10 minutes and let cool before storing..