Posts Tagged ‘zucchini’

ZUKE AND CUKE RELISH

    Last weekend I had one zucchini and one lg. cucumber sitting on the counter.  I thought, what am I gonna do with you?  I decided to make a zucchini and cucumber relish. My first thought was, is there a recipe out there for that?  After an extensive search on google and many Foodie sites I can say, no.  So I decided to make up my own.    
   I cut the zucchini and cucumber in half and dug out the seeds, then shredded them using the large holes on my shredder.  To make it easier I chunked up the onion, celery and red pepper; placed them separately in my small food chopper; whirling away till they were finely chopped.  I followed the directions for most recipes for relishes where you salt the vegetables and leave them to drain for several hours.  Once they set I made the vinegar-spice mixture.  Having just made the Crispy Squash Pickles the other day I decided to use the same spices.  On a whim I thought I would make this diabetic friendly so my Dad could eat it too, so I used Splenda. 
   Once I got the vegetables in the pot and cooked them for a minute I tasted the juice and found it bitter on the back of my tongue so I went ahead and added some real sugar thinking it would round out the flavors better.  The sugar seemed to calm down the bitterness, but it was still there.  Thinking that perhaps sitting in the jars with flavors mingling for a month or so, the bitterness would go away, I canned it in small half pint jars.  I am skeptical about the final tasting and await a month to pass quickly so I can see how it turned out.   I Will Let You All Know.

ZUKE & CUKE RELISH
This recipe made 3 half-pint jars.

2 c. zucchini, seeded & shredded
2 c. cucumber, seeded & shredded
1 1/2 c. purple onion, finely chopped (food processor)
1 c. celery, finely chopped (food processor)
1/2 c. red pepper,
1/3 c. canning salt

Place above in a large strainer, mixed well together, let sit over night.

2 c. white vinegar
3/4 c. splenda
1/2 c. sugar
2 tsp. mustard seed
2 tsp. tumeric
2 tsp. ginger
1 tsp. celery seed

Place above in large pot, stirring till sugar melts.  Add strained vegetables; mix together well.  Bring to a boil for 5 minutes and ladle into jars.  You will have to use a strainer spoon so you won’t over fill the jars with liquid.
Place warmed lids on jars and tighten rings.  immerse in boiling water bath for 10 minutes.  Remove and allow to cool.  Let sit, in cool dry place, for 1 to 2 months.

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