rainy day experiment

Today is not the greatest day of my holidays.  It has been kind of cold and dreary.  Rain has been falling on and off for most of the day. 

On a better note, fasting BG was back to normal this morning!

I decided that since I have wanted to do this for a couple days, I may as well do it this morning.

homemade zucchini relish

We have been growing zucchini, tomatoes, and hot peppers.  The tomatoes are started to turn red.  The grape tomatoes have been eaten by my granddaughter.  Every time she's here (which is every day normally) she wanders over and plucks all the red ones off and pops them in her little mouth!  She thinks we're growing them just for you.

The zucchini plants have gone wild!!  We have probably had over 20 zucchini off the 3 plants so far.  We let the one plant just go.  We didn't pick the zucchini and they were mammoth, finally killing the plant.  Each one weighed over 3 pounds!  Apparently once a zucchini becomes that large it is no longer a zucchini.  It becomes a Vegetable Marrow.  Good for making relish and brownies!! 

I started this last night, basically cutting everything up and soaking it with salt overnight.  After rinsing, draining and squeezing out the excess water, into the pot it went!  Below is the recipe I used.  If you have any "Vegetable Marrow" hanging around and you don't know what to do with it, try this!  It smells wonderful and goes well with hotdogs, hamburgers, basically any type of meat dish, mixed into potato salad, tuna salad or even egg salad.

Zippy Zucchini Relish

Ingredients

• 3 lb (1.4 kg) zucchinis, cut_into 1-inch (2.5 cm) chunks
• 3 onions, chopped
• 2 sweet red peppers, diced
• 1/4 cup (60 mL) pickling salt
• 2-1/2 cups (625 mL) granulated sugar
• 1-1/2 cups (375 mL) cider vinegar
• 1 tbsp (15 mL) dry mustard
• 1 tsp (5 mL) celery seeds
• 1/2 tsp (2 mL) ground ginger
• 1/2 tsp (2 mL) turmeric
• 1/2 tsp (2 mL) hot pepper flakes
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) water

Preparation

In food processor, pulse zucchini, a few pieces at a time, until size of rice with a few larger pieces. Transfer to large stainless-steel or glass bowl. Add onions, red peppers and salt to bowl; stir to blend. Let stand for 1 hour, stirring occasionally. Drain well; rinse and drain again, pressing out moisture.

In large heavy shallow saucepan, combine sugar, vinegar, mustard, celery seeds, ginger, turmeric and hot pepper flakes; bring to boil. Add drained vegetables; reduce heat and simmer, stirring often, until vegetables are tender, about 15 minutes.

Mix cornstarch with water and stir into relish; simmer, stirring, until spoon pulled across bottom leaves trail that fills in slowly, about 5 minutes.

Pack into four 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics.” ) If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 15 minutes.
Source : Canadian Living Magazine: September 2006