For years I have heard the horror stories of people who plant 'zucchini' squash and it just keeps multiplying and multiplying. I had never experienced this for myself because our zucchini plants would always bring us an ample supply then the heat would cause them to die off before I had my fill. This year is different! These long green beauties seem to be multiplying before my eyes!
My daughter-in-law introduced me to a delicious zucchini relish, so I decided to make a few batches. Todaymy final count was 36 pints. Now I'm beginning to see the bottom of the squash basket! With the remaining squash, I sliced them and placed them in freezer bags so we can enjoy the bounty this winter. I also carefully placed extra grated squash into 2 cup portions for winter soups and breads.
Sidney and I have given away at least a bushel of these babies this week to friends and relatives, but is the basket empty yet??? NO WAY! I just looked and there are at least 6 to 7 more squash to do something with, and tomorrows zucchinis hacen't been picked yet!
Apparently a few of my friends are having an invasion too because I have been offered zucchini from at least 3 of them. Let's see, what else can I do with zucchini? Do you have any ideas?
ZUCCHINI RELISH (Dale & Jill’s )
24 cups of grated Zucchini squash
8 onions chopped or grated
4 large green peppers chopped or grated
4 hot peppers
2/3 cup or 10 Tbs of salt
Spinkle with salt and let stand overnight
Drain and rinse with cold water
Bring to boil:
5 cups apple cider vinegar
3 tsp celery seed
7 cups of sugar
4 tsp pickling spice
2 tsp tumeric
Pour over the squash mixture and bring back to boil.
Pack into hot sterilized jars and seal. 10-12 pints.
I give these jars a 10 minute water bath
I hope you enjoy your summer harvest!