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Saturday, July 6, 2013

Aunt Hazel's Zucchini Relish

If you're looking for a great addition to your summer BBQ, let me introduce you to my favorite relish recipe. It was handed down from my lovely great-aunt Hazel who, sadly, along with my amazing great-uncle Gus, were taken from us in a car accident a few years back. She was an AMAZING cook and lucky for us youngins in the family, she documented some of her dishes.

This relish is delicious on everything from hamburgers to scrambled eggs. It's tangy and a little sweet with a perfect blend of spices. I make big batches of this and always have it on hand. It's easy to can and takes on a beautiful golden-y green color. If you aren't a canner, skip the water bath and keep it tightly sealed in your fridge for up to two weeks.

Prep your jars by sterilizing them in almost boiling water for at least 10 mins
Shred your zucchini and onion, cover in water and soak overnight (or at least a few hours)
Drain the soaked veggies and place in a large mixing bowl
Grind up some peppers, I like red and green together for color

Aunt Hazel's Zucchini Relish

  • 8-10 cups grated zucchini
  • 5 tbsp salt
  • 4 cups grated onion
Cover with cold water and soak overnight. Thoroughly drain.

Mix together the following:
  • 2 large green peppers (I use one green one red for contrast) finely chopped
  • 2 1/2 cups cider vinegar
  • 1/2 tsp black pepper
  • 1 tbsp turmeric
  • 1 tbsp dry mustard
  • 4 cups sugar (her recipe called for 5 but 4 seems to make it plenty sweet!)
  • 1 tbsp cornstarch
  • 1 tbsp nutmeg
Add your zucchini and onion mixture, then simmer all ingredients together for about 30 minutes. Add cooked relish to sterilized jars and place in a water bath for 10 minutes.

Mix together the peppers and spices
Add grated zucchini mix
Simmer for 30 minutes
Place in sterilized jars and seal with a water bath
This relish is so addictive! I really put it on everything. It's also great to take along to BBQs and potlucks!

Hope you enjoy it as much as we do!


Mrs. B

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