Enjoy Zucchini Pickle Relish with hamburger or as an accompaniment to any meat dish.
ZUCCHINI PICKLE RELISH:
2 lbs. zucchini, finely chopped 1 green pepper, finely chopped 2 small dry onions, finely chopped ¼ C. salt 1¾ C. mild honey
1½ C. vinegar 1 T. mixed pickling spice 1 teaspoon. mustard seed ½ cinnamon stick
No nutrition information available
Wash and chop the zucchini, green pepper and onions. Stir together in either a large glass or stainless steel bowl. (Or better yet, use a crock, if you have one.) Sprinkle the salt evenly over the top and let stand for about 4 hrs. While the brine mixture is standing, make your pickling syrup by boiling together the honey, vinegar and spices. Stir and boil gently for 5 minutes. Remove from heat and let stand while the vegetables are soaking in the salt brine. When the 4 hours are up, drain the vegetable well in a colander. Strain all the spices out of the syrup. Combine the vegetables and strained syrup and boil for 10 to 12 minutes. Pack the hot relish in sterilized pint jars. Screw down the boing hot lids as tightly as possible. Place the hot jars of Zucchini Pickle Relish on a Turkish towel on your counter to cool and seal. When you hear a little “pop”, youʼll know they have sealed. Store in a cool place, like maybe a shelf in your garage or basement.