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2013-08-21 11.24.20

This week has brought more canning! I am loving it though.

One of my favorite things to eat is my zucchini relish. Most who make this, use either squash or zucchini. I love both so one day thought, why not combine them? Well it is so good! So who wants the recipe? 🙂

Ok I’ll share but I want to make clear, I am not one for recipes. I do most things by sight and taste and I haven’t seen a recipe yet that I leave alone. LOL


So here it is basically, adjust as you need or want to.

I use 5-6 medium-sized Zucchini.  I take them and put them in the food processor and chop them up fine.

5-6 regular sized Squash. Again same thing. I add to my food processor and chop.

3 medium-sized sweet onions. Chopped fine.

4 cups of vinegar

4 tablespoons of canning salt

Dry mustard

2-3 teaspoons of celery seeds

2 tablespoons of turmeric

2 tablespoons of nutmeg

1/2 teaspoon of black pepper

I mix all of this up and allow it to sit over night in the fridge.  The next morning I take it out and heat it all on high heat on the stove. It needs to really boil. Then I fill my jars and water bath about 20 minutes.  Allow jars to sit 24 hours. That is all there is to it and it is SO good.

You can use this on so much. Salads, hotdogs, sausage, and eggs to just name a few.

2013-08-21 13.22.14

So what is going on in YOUR kitchen this week?

In Awe,

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