I spent some time answering questions in the comments sections of various posts this morning. If you’ve left me a question there, I did my best to answer them. Please let me know if I’ve missed something, so I can be sure to answer your question. I do so love your comments and questions, I still get excited every single time someone leaves a comment (which is a reminder to me to be a better commenter myself).
Several folks asked about the zucchini relish recipe. I followed the recipe in Putting It Up With Honey: A Natural Foods Canning and Preserving Cookbook
Combine in a bowl:
- 4 Cups Chopped Zucchini
- 3 Cups Chopped Carrots
- 4 1/2 Cups Chopped Onion
- 1 1/2 Cups Chopped Pepper
- 1/3 Cup pickling salt
Let stand overnight in the refrigerator. In the morning, drain and rinse with cold water. Then mix together the following ingredients in a sauce pan:
- 1/4 Cup Pickling Salt
- 2 1/4 Cups Vinegar
- 1/3 Cup Honey
- 1 teaspoon celery seed
- 3/4 teaspoon powdered mustard
- 1 teaspoon tumeric
- 1 teaspoon curry powder (original recipe called for it, but I omitted not curry fans here)
Add the zucchini mixture to the saucepan and simmer for 20 minutes. Pack into hot jars leaving 1/2″ headspace. Process for 20 minutes in boiling water bath (that’s for folks at 1,000 feet add time for your elevation per proper canning technique please). Voila Zucchini Relish.
Don’t forget to check out the earlier entry for a chance to win a fall package from us here at Two Frog Home.
{ 5 comments… read them below or add one }
Hey Kathie,
Thanks so much for the recipe, My aunt gave me a jar of yellow squash relish one time, that I really loved in tuna fish salad for sandwiches. I bet that this will be just as good.
Maybe I’ll use that recipe next year. I like the idea of using honey instead of sugar. The batch I made called for way to much sugar.
That sounds great—I’m putting it on the list !
Hi, I am going to make the zucchini relish and I want to know if the recipe you give is for pints or 1/2 pints. Thanks so much. need to know right away Thanks Nancy
Nancy I used pint jars.