This time of year, zucchini is a prolific staple food that has the potential to take over a fridge. One can only eat so many stir-fried zucchini (or tromboncino) before you feel like you’re turning into one. Here’s an alternative to the norm. As a kid, I remember putting spoon-fulls of my grandmother’s zucchini relish on top of toast or on a burger.
Ma Mayer’s Grand Scale Zucchini Relish
Makes 8+ pints
10 cups Zucchini (or substitute a Tromboncino)
1 cup Pickling Salt (I made notation to cut back on salt)
5 cups White Onion, minced
1 cup Celery diced
2 Sweet Peppers, diced
2 tsp. Turmeric
1 Tbsp. Dry Mustard
3 Tbsp. Celery Seed
3 Tbsp. Mustard Seed
6 cups Sugar
5 cups Vinegar (White or Apple Cider Vinegar)
Prepare Zucchini. Leave skins on and dice finely.
Combine with salt and other vegetables.
Allow to stand overnight.
Drain off any liquid in the morning and rinse thoroughly.
Drain again in colander. (Grandma Mayer’s note: I taste to see if too salty, if they are too salty, rinse vegetables again in cold water.)
Press bowl on top of vegetables to force out extra liquid.
In large enamel or stainless steel pan, combine remaining ingredients.
Add vegetables and bring to rolling boil.
Reduce heat and boil gently for 20 minutes.
Ladle relish into hot sterile jars and seal. For elevation, process in a boil bath for 20 minutes.