I was talking "cooking" with Candy McEachnie the other day. She is the office manager for Valrico Bros. Coffee Co. Her husband, Robert McEachnie, is president of the company which deals with the top three percent of the coffees in the world. Here is Candy's story about zucchini relish. Back in the 1970s, James and Winifred Griffin (her parents) who lived in Winter Garden, Florida would travel to the Ruskin fields for fresh produce. On one of their trips they stopped at a roadside stand in Plant City and exchanged addresses for recipes. Her mother sent the lady a recipe for tomato relish and the lady sent her the one for summer squash relish. Her mother changed it to zucchini because they had so much zucchini and it looked like pickle relish so everyone would eat it without any question.
Candy's Zucchini Relish
Ingredients: |
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10 cups squash - grated.
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4 cups onion - chopped.
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2 large bell peppers - chopped.
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5 tablespoons salt.
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2 1/2 cups vinegar.
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6 cups sugar.
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1 tablespoon dry mustard.
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3/4 teaspoon turmeric.
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1 1/2 teaspoon celery seed.
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3/4 tablespoon cornstarch.
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1/2 teaspoon pepper.
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3/4 teaspoon nutmeg.
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Directions: |
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Mix squash, onion, bell pepper and salt. Let stand about five hours.
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Drain well in colander. Rinse well in cold water. Drain several times.
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Mix vinegar, sugar, cornstarch and spices. Cook until mixture begins to thicken, then add the squash to vinegar mixture.
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Put in canning jars and cook for 30 minutes in a water bath.
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This makes 4 quarts.
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This is good for hot dogs, hamburgers, etc. Don't tell them what it is until after they have tried your homemade relish.
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