Mother Earth Living

Canning and Preserving Herbs: Zucchini Relish

By Maggie Oster
August/September 1995
Add to My MSN


Content Tools

Related Content

Kitchen Shots: Succotash

Make this succotash recipe to use up your garden's excess of squash, corn and zucchini.

Spooky Snacks for Halloween

Try these spooktacular treats for your Halloween celebration. We've got mummified hot dogs, terrifyi...

Resources: When and How to Preserve Food

Here’s a roundup of great tips and resources for planning all your food preservation duties in advan...

Connect with Others Canning Across America

The Canning Across America blog brings canning enthusiasts and young canners together with its CAN-A...

Makes 6 to 8 pints

All the jokes about zucchini’s being prolific are true, so here’s one more way to use nature’s munificence. Mix or match any type of summer squash you have available.

• 12 cups grated zucchini
• 4 cups grated onion
• 1 sweet red pepper, cored, seeded, and chopped
• 1 sweet green pepper, cored, seeded, and chopped
• 1/3 cup pickling salt
• 1 quart white wine or cider vinegar
• 2 cups sugar
• 1 tablespoon dry mustard
• 2 teaspoons celery seeds
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon turmeric
• 1/4 cup minced fresh parsley leaves
• 2 tablespoons minced fresh thyme leaves
• 2 tablespoons minced fresh marjoram leaves

1. In a large nonreactive bowl, combine the zucchini, onion, peppers, and salt. Cover and refrigerate 12 hours. Drain, rinse in cold running water, and drain again.

2. In a nonreactive pan, combine the vinegar, sugar, mustard, celery seeds, black pepper, cinnamon, nutmeg, and turmeric. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Add the drained vegetables, reduce the heat to low, and cook, uncovered, stirring frequently, for 30 minutes, or until the mixture is very thick. Remove from the heat and stir in the parsley, thyme, and marjoram.

3. Prepare the jars, lids, and boiling-water bath. Fill the jars with the hot, thickened mixture, leaving 1/4 inch headspace. Wipe the rims with a clean towel and attach the lids securely.

4. Place the jars in the boiling-water bath, and when the water returns to a boil, process for 15 minutes. Remove the jars, cool, label, and store.

(Adapted from Herbal Vinegar.)


Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include Recipes from an American Herb Garden (New York: Macmillan, 1993) and Herbal Vinegar (Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.

Click here for the main article,  Canning and Preserving Herbs: 13 Recipes .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.