Zucchini Relish

This is the harvest from Wednesday.  Kiddo #3 swears that none of it was there on Monday.  If anyone know what kind of apples they are, please tell me.  They are ripe in mid-August and have very white flesh with pink streaks.  Kinda tart-sweet and small.

Zucchini.  In many places I have lived, zucchini season is the only time you lock your car or home doors.  Not that you are afraid of anyone breaking in.  Not at all.  You are afraid of someone leaving zucchini in your car or home.

It might be cool, but is is sure pretty.  This is a marsh very close to my home.

I found out when I visited my favorite farm stand in Woodbury (if you live in the area, you should check it out.  Here is the website http://www.thefarmwoodbury.com)  that farmers all around the east coast are having trouble with zucchini this year.  Not enough bees and too cool temperatures.  Sad.

This is the harvest from Monday.  The cup is a 4 cup measurer.  Yep.

However, I am not having that problem at my house. I planted two hills of zucchini - a total of 6 seeds.  That's all.  I have a lot of zucchini.  On Monday my son brought in "the twins" and other smaller zucchini.  On Wednesday, I brought in even more. One of the twins was 10 cups of diced zucchini.  Yep.  That's right.  10 cups.  My neighbors better start locking up.

We have been eating zucchini fries (it's really good), zucchini and tomatoes (my favorite), broiled zucchini, zucchini chips, and the list goes on.  My 2nd oldest kiddo loves her zucchini relish.  It is very good. By far, the best way to can zucchini.  Not too sweet, not too sour, stays fresh tasting.  Lovely.  Here is my recipe.

Zucchini Relish

makes about 6 pints (I usually double it)

10 cups small diced zucchini

4 cups chopped onion (about 4 medium)

4 cups chopped sweet red pepper (you can mix the colors)

1 quart chopped cabbage (about 1/2 a head)

1/2 cup pickling salt

7 cups sugar

4 cups cider vinegar

2 Tablespoons celery seed

1 Tablespoon mustard seed

Combine zucchini, onion, pepper, and cabbage in a large container. 

 Sprinkle with the salt and cover with cold water.  Let the veggies brine (just let it sit) for 2 hours.

Drain and rinse vegetables.  Press out liquid.

Prepare your jars, lids and boiling water bath.

Combine the remaining ingredients in a large pot.  Bring to a boil.

Add the veggies and simmer the whole combination for 10 minutes.

Ladle into hot jars, leaving 1/2 inch headspace.  Run a chopstick around the inside of the jar to get rid of bubbles. (You will probably have some of the liquid left after filling the jars - that's okay.)

Wipe the rims and place the hot lids on the jars.  Place the rings and tighten to fingertip tight.  Process in a boiling water bath for 10 minutes.  Remove jars to a towel draped counter and listen for the pings.  Yep, the pings of power.