With the cucumbers under control, I find myself faced with an ever growing pile of zucchinis... and squash.
So I've been pickling and preserving zucchini too!
My favourite recipes so far are Chunky Zucchini Chutney, Bread and Butter Pickles, and Zucchini and Capsicum Relish.
The Zucchini and Capsicum Relish is particularly welcome at the moment as I also have an abundance of delicious green capsicums.
ZUCCHINI AND CAPSICUM RELISH
5 cups of grated zuchini
2 cups of grated onion
1 tablespoon of salt
4 chopped capsicums
1 1/4 cups vinegar (apple cider or white wine)
2 cups sugar
1/2 tablespoon of tumeric
1/2 tablespoon of mustard powder
1 teaspoon of ground nutmeg
1 teaspoon of celery seeds
1/4 teaspoon of ground black pepper
Combine the zucchini, onion and salt, and leave to sit in a colander for 4 hours.
Combine the vinegar, sugar and spices in a pot and heat until boiling. Add the zucchini and capsicums. Simmer for about 30 minutes, stirring occassionally.
In the meantime, wash and sterilise 4 or 5 medium jars.
Once the relish is combined and thickened, pour into the jars and seal immediately.
This relish is ready to eat immediately, but definitely develops a deeper and richer flavour over time. It will store safely for up to 12 months.