Many of my huge cookbook collection I'm slowly giving away but this one will be traveling to Florida with us.
Please if you haven't canned follow the Ball Canning Guide.
4-4 1/2 zucchini, chopped
2 medium onion, chopped
1 red pepper, chopped ( used a green pepper)
3 jalapeno peppers,chopped ( my addition, was not in the recipe)
2 tablespoon non-iodized salt
1 3/4 cups sugar
1 cup vinegar( used apple cider vinegar)
2 tablespoon celery seed
2 tablespoon mustard seed
Coarsely grind zucchini, onion and red pepper and jalapeno. I used my Cuisinart to chop. Few short pulses and had the consistency which was perfect for relish.
Add the salt to the zucchini,onion and red pepper in a large bowl and mix well.
Cover and refrigerate over night.
Drain, rinse in cold water, and drain again.
I used an old white dish towel and squeezed out any liquid that was left in the zucchini.
In a large kettle, combine vegetables and remaining ingredients. Bring to a boil. Cover and simmer 10 minutes, stirring frequently.
Ladle into sterilized pint jars. adjust lids and process in a boiling water bath for 15 minutes.
Makes 4 pints
The person to give credit for this recipe is Ann Harding, Philipsburg Montana.
Oh my goodness does that look delicious. I love your addition of the jalapenos too. I wish I was brave enough to can..........and......
ReplyDeleteMan how I wish Bob liked relish.............sigh.
What a great idea Paddi had adding her notes, comments and hints to recipes she likes in that cookbook-which looks like a beauty. Not only is it helpful to know what works for her-it's the personal touch of having her handwriting in the book that makes it that much more special.
I don't envy you downsizing your cookbook collection, Linda. I've had to do it a few times here and it's tough! All of my cookbooks-and I have a SLEW of them-mean so much to me. When my Mom's collection arrived on top of mine, I knew I had to downsize some of my old ones that I don't use much any more. I copied what I wanted out and said good-bye.
And I STILL collect them-I can't pass up a cookbook at a book/yard sale.......NO WAY....cookbooks are my passion I guess...or my addiction.
Sitting with a cookbook in my hands and getting lost in it is my decompression time of the day....and boy do I look forward to it.
Thanks for that great looking relish recipe, Linda.
Carol
I really love that Cook Book! It is made up of recipes that were posted in the local papers all around Montana. I know some of the people who submitted recipes and these are the recipes that are from here, how we cook and think. Unfortunately the book is out of print but I have gotten copies from used book stores. I need to try this recipe, I made brined relish last year and ended up tossing it out because it was way to salty.
ReplyDeleteBoy, do I feel like a non cook. I do next to no cooking anymore. Linda, this relish looks so good. I don't eat zucchini, but I am sure this is yummy. Leave it to you to add the peppers...one hot mama you are.
ReplyDeleteCarol, I understand your addiction to cookbooks. I used to buy them all the time. Long ago there was a place you could order odd cookbooks, and I used to love ordering them. I remember one of them was called the "Myra Breckenridge" Cookbook. The names of the recipes in there were all so Hollywoodish...if you know what I mean.
Hey there Paddi....I just love the cookbooks that are made up from the locals in the town. It is so wonderful to make something that is tried and true.
I have used zuck relish in my potato salad for years, wouldn't use anything else...this is very similar to my recipe...Everyone, give it a try, you will love it
ReplyDeleteI've never done any canning before. However, this recipe makes me want to give it a try! I love zucchini and this recipe looks delicious.
ReplyDelete~Dawn
I love to can and especially love making relish. I put Depo's Jalapeno relish on just about anything and this recipe is also a keeper.
ReplyDeleteStarwood- thanks for stopping by. Next time I make potato salad I'm going to add the relish. Thanks for the tip.
Hey Jj, Thanks for the heads up! With your signature I really have to give this relish a try.
ReplyDeleteThanks a bunch
Janie