Starting UP ----

Just as squirrels start collecting nuts, I am doing my annual canning. From year to year things vary, one year it is jams and jellys, then apples, and this year it is Relish.

I have never experience the Zucchini in the car - if the window is down, probably because I would be the one who wanted them. So, when my found out that I make Zucchini Pickles and Relish - I think he was just trying to get rid of his Zucchini. And, when he calls, he asks me what I want for Christmas - I answer, Zucchini --- And, I hear him tell me he has one that is soon rolling into the porch and he is afraid it will crush his house. Yup - that's for me.

Here is my Recipe --- It is so easy, and yes, it uses the Zucchinies that are too large.

ZUCCHININ RELISH OR PICKLES –

5 Large zucchini - 18 inches long each
3 sweet red peppers - coarsely chopped or grated
3 green peppers- coarsely chopped or grated
5 large onions or 1 lb. pickling onions grated or chopped
1/2 cup salt
5 cup sugar
1 Tbs. turmeric
1 tsp. alum
5-cup vinegar
Ice cubes
2 Tbs. celery and mustard seed

Grate coarsely for relish or cube the size you want the pickles; combine with peppers, onions, - sprinkle salt and alum. Place ice cubes to cover top. Let stand 4 hours or overnight. Drain veg. Wash in cold water and drain again. Combine last 5 ingredients in large kettle, bring to boil. Add veg, simmer 20 min. Pack into sterilized jars. Water bath for 10 minutes.

When I made the Pickles, I made a half a recipe of the zucchini and a regular for the syrup. And, it came out - almost even.

It does need to sit and let the flavors marry for a few weeks. Yes, the cute husband is staring at the shelves -- I guess I should put a date that he can start eating the pickles and relish. But, what a great feeling, that I have accomplished something that my family can't wait to eat. Plus, the beauty of these rows of storage, is just wonderful.

cj