Comments on: Relish Summer

By: Julie

Julie — Wed, 27 Aug 2008 12:03:53 +0000

by the way, went ahead and made it with 1/4 tsp salt. it was not rinsed out as per the instructions. it turned out super-yummy though.think we are picking up the extra salt when eating it with tortilla chips.

By: freddy

freddy — Sun, 24 Aug 2008 14:30:17 +0000

Can’t wait to try this! I’ve been making weekly batches of this fantastic zucchini pickle with my squash bounty…great on burgers or cheese sammies.
In other relish news, I also recommend this green tomato relish (but I just made it with cukes and it was good like that too):
OMA JANE’S GREEN TOMATO RELISH
From Lucy Norris’ “Pickled: Preserving a World of Tastes and Traditions”
12 medium-size green tomatoes, coarsely chopped
2 small green bell peppers, cored, seeded, coarsely chopped
2 red bell peppers, cored, seeded and coarsely chopped
4 medium onions, coarsely chopped
2 cups sugar
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons coarse salt (kosher or pickling)
In a food processor, grind together the tomatoes, peppers and onions. Line a colander with a cheesecloth. Pour the vegetables into the colander and drain for 1 hour.
Transfer the mixture to a large, nonreactive pot and add the remaining ingredients. Stir to combine. Bring to a boil and cook over medium-high heat for 30 minutes. Pour into sterilized jars and process in a hot-water bath, according to the manufacturer’s directions, for 10-15 minutes.

By: julie

julie — Fri, 22 Aug 2008 20:55:17 +0000

i’ve got the zucchini and the onions all chopped. is that 1/4 tsp kosher salt? thanks. oh, and i am totally putting it on avocado tacos.

By: dave

dave — Thu, 21 Aug 2008 16:16:53 +0000

this sounds delicious. i might actually make this.
then i’d be that guy that brings his own relish to the taco stand. awesome!