Over 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.
- 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)
In 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.
Add zucchini/squash slices and simmer uncovered on low heat for 20 minutes longer, stirring occasionally.
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.
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?
LILLIAN'S CUPBOARD 