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| Hickory Hill Farm Zucchini Pepper Relish |
Friday turned into quite the productive day. The one zucchini Shelly gave me weighed four pounds before I took off the ends and removed the seeds! It was huge! As we don't have a basement freezer yet, I wanted to find something to make that didn't have to be frozen.
I decided on a recipe from Marisa McClellan's book, Food In Jars. It's called "Zucchini Pepper Relish", and I had all the ingredients. The main components are three pounds of grated zucchini, six pounds of chopped peppers (which I grew in our garden), and two grated sweet onions. Thanks to my Cuisinart™food processor, grating the zucchini and onion was a breeze. It was easy to chop the six cups of green and red peppers.
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| Hickory Hill Farm Zucchini Pepper Relish |
I followed the rest of the recipe, and ended up canning a gorgeous batch of relish. I canned them into pint jars, and had enough left in the pot for the "cooks portion", so Handsome and I could try some at lunchtime. It was delicious!
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| Hickory Hill Farm Crab Apple Jelly |
I also put up the last of the crab apples into jelly, too. I have Lavender Jelly and Grape Jam to put up yet, and then I'll be finished with the jams/jellies for this season.
Shelly and I are going to the farmer's market this morning. Who knows what will come home with us? I can see a fun weekend in my future.
How did you and Handsome eat this zuchinni pepper relish? It sounds different and yet yummy. I can imagine it with some sort of ground meat and stuffed into even more zuchinni or bells for a meal. Wonderful Weekend Dear...<3
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