[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]
"It" being that part of the season when you've got to check cucurbits twice a day (for us, at least)
this post was submitted on 14 Jul 2024
72 points (100.0% liked)
Nature and Gardening
6594 readers
14 users here now
All things green, outdoors, and nature-y. Whether it's animals in their natural habitat, hiking trails and mountains, or planting a little garden for yourself (and everything in between), you can talk about it here.
See also our Environment community, which is focused on weather, climate, climate change, and stuff like that.
(It's not mandatory, but we also encourage providing a description of your image(s) for accessibility purposes! See here for a more detailed explanation and advice on how best to do this.)
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Yup same here, starting to get massive zucchinis and no idea what to do with them lmao.
Gotta figure something or give them to neighbours.
Here's one of the recipes we're using:
• 10 cups shredded zucchini (about 3-1/2 pounds)
• 4 large onions, chopped
• 2 medium green peppers, chopped
• 2 medium sweet red peppers, chopped
• 1/3 cup canning salt
• 2-1/2 cups sugar
• 2-1/2 cups cider vinegar
• 4 teaspoons cornstarch
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles (I use a chopstick), wipe rims, and adjust lids. Process for 15 minutes in a boiling-water canner. Relish can be kept in refrigerator for up to 1 week after opening, if it lasts that long.
I'd like to note that we also make a sweet version of this without the jalapeno and with some sauteed red onion added in, which is also really tasty. Or you could go hard with some hotter peppers instead of / in addition to the jalapeno.
Thanks!
I don't think I've ever eaten something like this. Maybe worth a try!