Got Zucchini?

Who doesn't, right? 

Zucchini...it seems to be the veggie that people ditch on your doorstep and try to throw in your direction.  But it doesn't have to be a thorn in your side.  It can be something new and spicy.

I love to preserve food, and this summer I wanted to try pickling.  Now, for me, I don't really like pickles.  I guess you could say that I'm picky about my pickles or pickled items.  I like them a bit sweet and a bit sour. 

My guidebook for pickling is this beautiful book.

 http://www.williams-sonoma.com/products/art-of-preserving-cookbook/

This week I received some zucchini and summer squash in my CSA box and thought that I would try and different take on this troublesome veggie.


Pickled Zucchini Relish
By Rick Field and Rebecca Courchesne
Recipe copied from the book listed above

2lbs. zucchini ( I mixed in squash too- half and half)
1 large yellow or white onion, diced
1 red bell pepper, seeded and diced
2 Tbsp salt
1 1/4 cups sugar
1 cup distilled white vinegar
1 tsp celery seeds
1 tsp freshly grated nutmeg
1/2 tsp ground turmeric
1/2 tsp freshly ground pepper

Directions:

1. Chop, chop, chop...Chop zucchini (and squash), onion, and red bell pepper into small pieces.  Place in a non-reactive bowl with the salt.  Mix to combine.  Cover and let it sit at room temperature for at least 6 hours, but you can leave it sitting for a whole day.

2. The next day...have your jars and lids ready to go.

3. Drain and rinse the zucchini mixture a couple times.

4. Place the zucchini mixture into a saucepan and add the sugar, vinegar, celery seeds, nutmeg, turmeric, pepper, and 1 cup of water.  Stir. This smells so good!

5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low.  Let it simmer for 25-30 minutes, stirring occasionally, and until it becomes slightly thickened.

6. Ladle the hot relish into the jars, leaving 1/4 inch of headspace.  Remove bubbles and adjust the headspace.  Wipe the rims and seal with the lids.

7. Process jars for 10 minutes in a boiling-water bath.

8.  The sealed jars can be stored in a cool, dark place for up to a year.  :0)

One of my favorite comfort foods is egg salad.  I love egg salad.  When I'm having a bad day, nothing makes me feel better like yummy egg salad, well, and a cookie.   This is a good alternative to pickled relish and will be a perfect addition to my comforting egg salad.

Now I need a sandwich...at least I have the relish ready! :0)