Tuesday, August 17, 2010

Pickled Zucchini Relish

The last batch of bread & butter zucchini pickle chips I made with tiny courgettes came out so well with a dash of hot curry powder, that I could think of no other use for the overgrown squash yellow and "black beauty" squashes from James' garden than to make up a zucchini relish - basically the same sort of sweet & sour brine as bread & butter chips but with coarsely grated zucchini & onions.

Relish Ingredients:
  • 12 cups of overgrown squash - skins on but cut out seedy/pithy areas if needed
  • 4-5 fist size red onions
  • 5 Tb sea salt
  • Optional: coarsely grated carrots or red or green sweet pepper
Coarsely grate squash & onions, toss with sea salt and let sit for a couple hours or overnight.  Drain & rinse well - squeeze gently with your hands to get out the liquid.

Brine Ingredients:
  • 3 cups sugar
  • 2 1/2 cups cider vinegar
  • 1 Tb mustard seed
  • 1 Tb turmeric
  • 1 tsp hot curry powder
  • 1 tsp coriander seeds, ground
  • 1 tsp fenugreek seeds, ground
Combine the brine ingredients, dissolve the sugar and bring to a boil.  Add the vegetables, bring to a simmer and cook for 15-20 minutes.   Ladle into hot sterilized jars and process in hot water bath depending on size of jar - 10 minutes for 8 oz jars, 15 minutes for 16 oz jars - time starts from return to boiling.

YIELD:
  • TBD

2 comments:

Theresa Loe/LivingHomegrown said...

I am totally going to try curry powder on my next batch! Thanks for the great tip!

Carolyn said...

Delicious! Made 4 pints. Used carrots as the optional veg.