In on of my garden posts I showed the zucchini I was growing. That brought up some discussions here and there about zucchini and a lot of people mentioned how they like this squashy vegetable.

I was able to harvest some of the zucchinis which ended up being too much to eat at once. We had gave a couple to my mother in law, we had some on the bbq, fried some and even had it in some soup. Usually in the fall and winter I tend to make some zucchini bread. Oh it is so yummy.

But this time I would like to share a recipe I have that my great aunt has passed to me. Some awfully good relish.

It is great to make when you have too many zucchinis on hand and perfect for the times when eating hamburgers, hot dogs and even with crackers for a snack.

Ok let's get to it, back in the kitchen before I open a jar and eat it straight from with a ladle for a spoon.

What you will need:

• Food processor
• Zucchinis
• Onions
• Coarse Salt
• Green pepper
• Red pepper
• White vinegar
• Sugar
• Celery seed
• Cornstarch
• Dry mustard
• Tumeric
• Nutmeg
• A large stainless steel bowl
  *Canning jars
• A large pot with cover

Ok so take out that food processor with the grater fitting. You will need 5 cups of grated zucchini. Depending on the size of your zucchini, you may need about 4 of them but have more just incase.
You will also need 2 cups of ground onions.

For the next part, put the zucchini and onions in the large bowl and add 2 1/2 tbsp of coarse salt. Mix it and let it stand overnight on the counter.

While having the food processor handy, put 1 green and 1 red pepper in there. It will be ready for the next morning. Easy peasy.

Now while I was doing this I was using my mommy brain rather than my thinking brains and didn't take pictures of this part. I know, it sucks, but I do have a few to share with the rest of the process.

The next morning, rinse the zucchini and onions. Then put it in the pot along with the peppers. Add 1 1/4 cup of vinegar and 2 1/2 cups of sugar.

Ok here comes the pictures, you ready? :P

It's like snow.

Alright so the next step would be to add the spices.

1 tbsp of celery seed

Woah, ok that's a bit trippy on the eyes.

2 tsps of cornstarch (don't do like me, I added 2 tbsps. Eeek. Mommy brain)

1 1/2 tsp dry mustard

1 1/2 tsp tumeric

1 1/2 tsp nutmeg

Mix everything up and heat on High

Bring it to a boil and boil it for 30 minutes. Put that timer on so you don't forget incase you have a mommy mushy brain like I do.

Remember all these multiple pictures that may perhaps be annoying is to make up for the ones I forgot to take. :D

While the relish is boiling, remember to wash and sterilize the jars and lids. Unless you have like a pressure canner or something that makes it easier.

To jar it, I just fill the jars right away after boiling and tightening the lids on really tight, within 5 minutes or a bit more the jars start popping. The sound of being jarred.

The recipe doesn't make a large batch. I got regular sized jars and 3 small. I think it's a good amount for relish.

I hope that this can be of use to you and that you enjoy it if you make it, and if you do, share your thoughts and pictures in the comments section, or make a blog of it and tag me so I can check out what you made :D

Thanks for checking out my blog ;) Enjoy your day.