Don't let the difficulties of the present moments overshadow the reality of God's promises. God's promises still stand. And God's promises are stronger than our failures.
Thursday, August 18, 2016
Zucchini Relish Anyone?
Last week my friend and neighbor cooked supper for Jerry and I - she brought pinto beans and rice and cornbread, a real southern meal! She also brought some zucchini relish to put on our beans. Her aunt had made it and given her a jar so she shared with me. It was so good I requested the recipe and made it today. It would be delicious on anything you use sweet relish for. Would you like the recipe?
12 cups diced zucchini (she used a food processor but I used a Vidalia Onion Chopper)
( I used 6 pretty large zucchini, which ended up being just over 12 cups)
4 cups diced onion
2 green and/or red peppers, diced
Mix this together and stir in 5 Tablespoons canning salt. Mix well and let stand overnight. (I left mine about 4 hours). Drain and rinse well in a colander. Add this to a pan containing:
2 1/2 cups vinegar
4 cups sugar (you could add more but it's really sweet with just 4)
1 Tablespoon dry mustard
3/4 Teaspoon turmeric
1 1/2 Teaspoons celery seed
1/2 Teaspoon black pepper
Bring to a simmer and cook for 30 minutes. I water bath canned this for 15 minutes for my altitude. It made about 72 ounces. You can use pint jars but I chose the 4 oz jars because we don't eat that much at one time and I thought these would be a good size to give away. I also added a teaspoon of diced jalapeno pepper to some of the jars (after I marked the lid!) for my husband. He loves a little heat but I don't.