Friday, July 8, 2011

Summer Squash Relish

Our garden is flourishing this year even though we lost our yellow summer squash plants. Honestly, I'm not sure we could handle any more loaded plants so perhaps the attack of the cut worm is a blessing in disguise.

My sister has a good portion of my aunt's garden and she grows it mostly to share. So we end up with tons of squash anyway. I told her we would take any of the over sized zucchini and squash she had to make relish. Ask and ye shall receive!

My search for a good and simple recipe lead me to this Summer Squash Relish recipe. Honestly, when I first tasted it just after we made it I thought the cinnamon was too strong. But a couple of days later it's perfect! It was simple to make, especially with my new birthday food processor!

As you can see, the recipe calls for apple cider. We assumed it was apple cider vinegar since it's a relish, so that's what we used. You can click here for the recipe or read it below.

Summer Squash Relish

10 cups chopped zucchini and yellow summer squash
1 medium white onion chopped
1 medium red bell pepper chopped
1 medium green bell pepper chopped
2 cups apple cider
2 1/2 cups granulated sugar
2 teaspoons mustard seed
2 teaspoons celery seed
2 teaspoons ground cinnamon
2 teaspoons turmeric
1 teaspoon pickling salt

Combine all ingredients in large sauce pot, then bring to a boil over medium heat.
Stir occasionally, then reduce heat and simmer 10 minutes, stirring frequently.
Immediately fill hot pint jars with mixture, leaving 1/2" head space.
Carefully run a nonmetallic utensil down the inside of jars to remove trapped air bubbles
Wipe jar tops and threads clean, then adjust two pieces.
Process jars in boiling water canner for 15 minutes.

And that's that! Super easy and double dog yummy!

Happy day!