cornOver twenty years ago when my husband and I lived in rural Ohio on the Indiana border with a huge vegetable garden, I tried a lot of recipes to deal with the surplus produce.  In 1985, I found this recipe for Fresh Corn Zucchini (or Yellow Summer Squash) Relish in a cookbook called, “Seasoned with Sunshine”.  I made it on July 21 and the next week entered it in our Hamilton County Fair (Cincinnati).  It won a blue ribbon and became a family favorite.

Since I’m by myself now in a small bungalow with no garden, I pick up produce at the farmer’s market and make one quart of the relish.

  • Servings: 1 quart (2 pints)
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  • 2 cups fresh corn, cut from cob
  • 3/4 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 2 tsp. pickling salt
  • 1/2 tsp. celery salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. mustard seed
  • 1/4 tsp. dry mustard
  • 2 cups zucchini or yellow summer squash, unpeeled, sliced 1/4″ thick (cut larger diameter slices in half)

squashbwl2In a large pot, combine all ingredients EXCEPT ZUCCHINI/YELLOW SQUASH.  Bring to a boil over medium heat, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

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Add zucchini/squash slices and simmer uncovered on low heat for 20 minutes longer, stirring occasionally.

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Spoon relish into sterilized jars – one quart or two pint jars.  Relish can be kept in the refrigerator for use within a month or so, or processed in a boiling water bath for 20 minutes for longer storage. 

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I could refrigerate the two pint jars for my own use, or even more fun, keep one jar and make up the second one for a neighbor.  It’s easy to dress up the giveaway jar with a circle of fabric placed between the jar cap and lid.  Yes, I think I like that idea best.  Now, which of my neighbors would enjoy some relish today?

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