Is your zucchini plant threatening to take over the world? Tired of grilled zucchini, zucchini casserole, zucchini bread, zucchini ice cream?
We have all lived through zucchini overproduction and one of the ways we have got around it is making Zucchini Mustard Relish. This is an easy recipe that is so good we don't even buy that electric green relish in the stores anymore. It is way better on burger's and hot dogs but really takes off on a ham or beef sandwich and is the bomb on a bratwurst.
Zucchini Mustard Relish
Makes four 250 ml (1 cup) jars
-= Ingredients =-
1 liter (4 cups) zucchini ; chopped
2 onion ; chopped
125 mililiters (1/2 cup) sweet red pepper ; chopped
125 mililiters (1/2 cup) sweet green pepper ; chopped
15 mililiters (1 tbsp) coarse pickling salt
325 mililiters (1 1/3 cups) cold water
250 mililiters (1 cup) granulated sugar
50 mililiters (1/4 cup) all purpose flour
15 mililiters (1 tbsp) dry mustard
2 mililiters (1/2 tsp) turmeric
2 mililiters (1/2 tsp) mustard seeds
2 mililiters (1/2 tsp) celery seed
250 mililiters (1 cup) white vinegar
-= Instructions =-
In a bowl, combine zucchini, onions, and red and green peppers; sprinkle with salt. Pour in 250 ml of the water; stir well. Let stand for 1 hour,stirring occasionally. Drain and rinse under cold running water, drain and press out excess moisture. In 2 litre (2 quart) glass measure, mix together sugar, flour, dry mustard, turmeric, mustard seeds and celery seeds; gradually stir in vinegar and remaining water. Add vegetables and microwave, uncovered, at High for 17 to 20 minutes or until thickened but vegetables are still crunchy, stirring 3 times. Fill and seal sterilized jars with rings and new centres. Process in boiling water for 10 minutes.
I am sorry but you Americans have to switch to the metric system, I am too old to be doing the conversions for you.
Edited by Disco - 8/20/13 at 3:58pm