Wednesday, July 13, 2016

Zucchini Season

The farm share seems to have experienced an early abundance of zucchini and summer squash. In anticipation of getting a lot more in the next few weeks, I decided to make zucchini relish today. I won't be making the cucumber relish that, in the past two years, won first place at the fair so zucchini relish will have to do. And, I do plan to enter this in the fair instead.

Using the zucchini relish recipe from my Better Homes and Gardens cookbook, I chopped all the vegetables into a medium dice and put them in salt water for three hours. Then I cooked them with vinegar, sugar, water, and spices for 10 minutes. Lastly, I put them into four 8-oz jars and five 4-oz jars. The 4-oz jars will get added to my gift stash which, now, is at 18 jars. Two will be set aside for the fair and the rest are for us!

For fair purposes: 6 cups of zucchini and summer squash, 2 cups onion, 1 cup each red and green peppers. The liquid and spice measurements are the same as in the cookbook.

1 comment:

  1. This relish won first place at the fair in the sweet relish category!

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