Canning

Canning

ZUCCHINI RELISH
Contributor: Marian

This is a recipe from my sister-in-law who lived in Charlotte, NC., and it is the best relish I have ever made, and uses up a lot of zucchini in the fall.

11 cups chopped zucchini
2 chopped bell peppers
1 large jar chopped pimento's
4 large chopped onions
1/4 cup salt

Put above in large container and sprinkle with salt. Mix. Let soak overnight or about 12 hours. Rinse and drain.

4 1/2 cups sugar
2 1/2 cups apple cider vinegar
1 tbs. nutmeg
1 tbs. tumeric
1 tbs. pickling spice
2 tbs. white pepper (tied in a cloth)
1 tbs. corn starch Mix this and pour over zucchini mixture, and boil for 30 minutes. Pack and seal in jars.
*NOTE(If you do not want to make it this hot use cayenne pepper and add 3 or 4 hot peppers to first mixture). I only use about half of the pepper, and that tastes good to me. Also, any squash can be used.
*NOTEMy notes to myself say that I find about 1 dozen average size zucchini is enough, and I use 2 small jars pimento, making about 6 pints. It sure adds zest to a meal!
*NOTE From Donna I had to ask Marian about some things... Like, "What is this relish for?" haha... I'm a "Relish Dummie". Also, I had to ask about the cheese cloth... =O !
Copy of Marian's e mail:
O.K. Donna, Your question "What do you do with this relish"? Ans: We serve it in a bowl for the table, and each takes what they want and place it on their plates and eat it along with whatever else on plate...like cranberry relish, horseradish relish or pickled water melon rind. I come from a dairy farm in upstate New York and our family served home-made relish's frequently. This relish goes so well with any fish, fowl, or meat. When you get home to Texas and have a whole watermelon, save all the rinds, find a recipe in a cook book for pickled watermelon rind; "To to die for", it is so good. Just price what a jar of that costs! I usually give away a lot of what I make.
As to the "tied in a cloth" issue. Buy in a hardware store some cheesecloth. Cut off what you will need and put your pickling spice on it, pull the cloth up to 4 corners and tie it in a knot or maybe a wire twistee, so the spices do not fall out. When the cooking process is done, just remove cloth/spices and toss out.
The zucchini relish would not be used like pickle relish and put on a hamburger bun or hot dog roll. O.K.?

OLD FASHIONED PICKLED EGGS
Contributor: Marian
- 2 Tb. brown sugar
- 1 tsp. salt
- 5 peppercorns
- 3 whole cloves
- 1/4 tsp. dill seed
- 1/4 tsp. celery seed
- 1 bay leaf
- 1 small piece ginger
- 1 cup vinegar
- 1 cup beets
- 1 1/2 cups beet juice
- 1/2 small onion, chopped
Mix all ingredients and cook over moderate heat until it boils. Cool until warm. Pour over 1 dozen shelled hard cooked eggs. Tightly cover. Place in refrigerator. Ready in 2-3 days.

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