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!
Slushy

7 comments:

  1. This sounds so good! Was it really sour with that much vinegar?

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  2. Hi, Veronica! No, the relish was sweet, and at first has a pretty potent cinnamon flavor. After it sits for a few months it loses the cinnamon flavor. It's wonderful! Try it.

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  3. cant wait to try this = bringing in and cleaning some of those overgrown veggies like you mentioned which is what led me to search for a way to use them (and make them last) curious - you said you used the apple cider vinegar - did that work or really need cider? thanks

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  4. Hi, 5634ls! You really do use cidar vinegar. Let me know how you like it. Remember, it will be very cinnamony (is that a word?) at first but after it rests a few months, that will meld into the background.

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  5. Hello, I will try this recipe and use both zucchini and yellow squash. Just to try something different. I have used the recipe from Taste of Home and will tell you it is wonderful so try that one also. We have something in the Phoenix area that is called "Maket on the Move" or MOM and they are at www.the3000club.org. They reclaim veggies that the growers cannot sell. They always have lots of yellow and gray squash and sometimes zucchini as well as lots of other veggies. Sixty pounds of produce for $10.00. It is wonderful to be able to put this up. I looked for something to use the yellow squash in. My husband seldom eats yellow squash and I will tell you now. He loves this. Says he isn't interested in store bought anymore. I know this one will be awesome also.

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  6. Cindy, so glad you have access to all that awesome produce!!! Enjoy the relish!

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