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Zucchini Relish

If you’ve ever planted zucchini, you know what happens about now . . they won’t stop producing.  Last night I made Zucchini Blueberry Bread.  The only thing I changed was that I added a crumb topping and it is delicious – moist and good!

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For the relish, I used the recipe in Ball’s Blue Book and the only thing I changed was adding 1 chopped jalapeno pepper to each batch.  I made 24 half pints and this is one of the best relishes I’ve ever made.  I used the Pickle Crisp, which was optional and which I’d never used before.  I’m not sure if that’s what made the zucchini chunks so crunchy but they’re crunchy and sweet and tangy – really good!

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Comments

  1. Looks yummy. Canning is so much fun. I’ve been canning all sorts of things this season. It seems that everyone wants a jar of something….LOL

  2. I’m confused. The Jalapeno pepper is in the zucchini bread? I see the picture of some pickles…maybe that’s where the pepper went…yes?

  3. When we’ve had lots of zucchini I’ve made several loaves of Zucchini bread & froze them. I really don’t like dealing with frozen zucchini.

  4. We’ve been using the zucchini – sliced with a potato peeler – just like pasta!

    We’ve used it with a varity of sauces or toppings and it’s been great!

    I peel long strips off the zucchini until I get down to the center seeds – we cut the center up and use as a snack or cook and freeze to throw into soup.
    Heat some EVOO in a large pan and then sauté the ‘pasta’ for just a few minutes (3-4) to warm it thru. Top with whatever sauce you are using or just sprinkle on some Parmesan Cheese and use it as a side dish.

    I saw the suggestion for this on a Dr. Oz show one afternoon a while back – even my grand kids like it!

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