what are we going to do with all this zucchini?

Fall air brings dreams of canning and visions of beautiful rows of glass jars filling old wooden shelves. Despite my constant apocalyptic reverie, I still hadn’t learned anything about canning. But my pirate friend, who is actually a wise old grandma in disguise, brought the ingredients and the recipe, and I had a try. Unfortunately this recipe tastes so good that the glass is already almost empty.

Zucchini Relish ala Martin

1. Get a really big pot. Cut 3 kg zucchini and 1 kg onions into smallish chunks and toss them in. Stir in 3 Tablespoons salt and let sit overnight. This draws some of the extra liquid out of the vegetables.

2. The next morning, pour out the water that has collected in the pot. Add 1 kg sugar, 1 liter herb vinegar (we couldn’t find any and used apple vinegar instead–worked just as well), 3 Tablespoons mustard, stir, and then simmer for 1.5 hours.

3. Stir in 3 Tablespoons curry powder, 3 Tablespoons sweet paprika, 1.5 Tablespoons cayenne pepper, and 4 Tablespoons flour. Simmer for ten more minutes. (Don’t let it cook too long or things will start burning onto the bottom of the pan and the flavor will become a bit smoky.)

4. Put into clean glass jars. Let cool. Smear on everything.

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