Ok.. I am not some fancy pastry chef from New York or a writer for a Magazine who knows a ton about food and eats so much they can write a food fantasy on a page. BUT, I can cook and make things taste pretty good...
Here is the recipe for the "FFT" Zuchini Relish that I taught people how to make at the Slo Foods Utah "Preserving the Harvest" Pickling class...People enjoyed it so I am posting it.. :)
3 C Water
2 C Cider Vinegar
1 C Sugar
1/2 C Pickling Mix
6-8 large (not HUGE, just large) Yellow Zucchini, Crookneck or other squash
3 large Green Zucchini
1-2 Red Bell ( or other sweet peppers)
One Onion (your choice)
One section - habanero or jalopeno pepper
three or four cloves of garlic
Chop the zucchini into 1 1/2 inch sections and put into food processor, pulse into small, relish size pieces. You need about 8 quarts.
Do the same with the onions, peppers, and garlic. Add to zuccini mixture.
Salt the mixture and let sit in colander for about 30 minutes to drain excess water from squash.
Bring to boil sugar, water, vinegar and pickling spice, then turn off.
Rinse Zucchini. Put in large bowl and mix with hands to mix all ingredients (to blend the colors.)
Add to pot of Vinegar mixture.
Ladle into jars and process according to directions for your altitude and canning processor...
Utah-15-20 min for 1/2 pints, 20-25 min for pints is more than enough! :)
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