Courgette Relish Food

GRANDMA'S ZUCCHINI RELISH RECIPE

Steps:

• Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
• Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
• Place zucchini mixture in a large stockpot and add remaining ingredients.
• Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
• Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).

COURGETTE RELISH

Steps:

• Place the courgettes, onions, peppers and salt in a large preserving pan, cover with water and leave to stand overnight.
• The next day drain and rinse well to remove the excess salt.
• Return the courgette mix to the preserving pan and add the rest of the ingredients.
• Bring to the boil, then turn down and simmer for 10 minutes.
• Decant into sterilised jars*. It is ready to eat straightaway or you can store in a cool dark place until needed for up to a year.

COURGETTE & TOMATO CHUTNEY

Steps:

• Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
• Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
• To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
• Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

ZUCCHINI-PEPPER RELISH

Steps:

• In a food processor, finely chop zucchini, using an on/off motion.
• Put zucchini in a large bowl.
• Finely chop onions in food processor.
• Add to zucchini in the bowl.
• Remove seeds from, and finely chop peppers by hand.
• Add to bowl.
• Sprinkle everything with salt.
• Stir to blend.
• Let stand 1 hour, stirring occasionally.
• Drain off liquid.
• Rinse thoroughly under cold running water.
• Drain, pressing out liquid.
• In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric.
• Bring to a boil, stirring.
• Add the drained zucchini mixture.
• Bring to a boil, stirring frequently.
• Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender.
• Combine water and cornstarch.
• Add to zucchini mixture.
• Cook, stirring, for 5 minutes, or until clear and thickened.
• Seal in sterilized bottles and process in a water bath for 5 minutes.
• How I sterilize bottles: Wash bottles well in hot soapy water.
• Dry them.
• Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up.
• Heat oven to 225F.
• Leave bottles at this temperature for 10 minutes.
• Turn off oven.
• Leave bottles in there until you need them.

ZUCCHINI RELISH

Steps:

• SOAK.
• Grate zucchini in food processor, along with onion and bell peppers.
• Mix salt in with vegetables in large plastic bowl.
• Let stand overnight.
• Next morning, rinse thoroughly in a large strainer and drain well.
• MIX.
• Place shredded vegetables in large heavy pan and add remaining ingredients.
• Mix well and boil for 30 minutes.
• Pack and seal in hot sterilized jars.

ZUCCHINI RELISH

Steps:

• Simmer 30 minutes.
• Pour in sterilized, hot jars and seal.
• Use enamel or earthenware utensils, not aluminum.