Cucumbers, yellow squash, and zucchini are vegetables in abundance right now – whether in one’s own garden or for purchase at grocers and at Macon County farmers markets. While there are standard recipes for using these common vegetables, like cucumber salad, squash casserole, or zucchini bread, relishes are seldom considered.
CUCUMBER RELISH
- 12 cucumbers
- 4 green peppers
- 4 onions
- ½ cup of salt
- 1 cup of sugar
- 1 tsp. celery seed
- 1 Tbs. mustard seed
- 1 cup grated horseradish
- 2 cups white vinegar
Remove the skins and seeds from the cucumbers and chop. Chop the peppers and onions. Add the salt, mix well, and let stand overnight. Drain any excess fluid the next day by putting the vegetables in a colander; rinse vegetables and drain. Combine sugar, celery seed, mustard seed, horseradish, and vinegar. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer 10 minutes. Pack into 5-6 pint jars leaving ½ inch of space at the top; screw lids on tight. Process in boiling water bath 10 minutes. Let cool and store in a pantry. Refrigerate after opening. Serve with hamburgers, hot dogs, sandwiches, grilled or roasted meats, curries, and more.
This recipe is included in the “Foxfire Book of Appalachian Cookery” book.
ZUCCHINI (or Squash) RELISH
- 10 cups of zucchini or squash (6-8 medium size)
- 4 cups onions (6-8 large)
- 5 Tbs. salt
- 1 sweet green pepper
- 1 sweet red pepper
Put all vegetables into a food processor, with the salt, and grind to small pieces. Let stand overnight. Drain in a colander and rinse with cold water. Put in large stovetop pot.
Mix together:
- 2 ½ cups vinegar
- 5 cups sugar
- 1 Tbs. cornstarch
When sugar is dissolved, add:
- 2 tsp. celery seed
- 2 tsp. mustard seed
- ½ tsp. pepper
- 1 Tbs. ground mustard
- 1 Tbs. turmeric
Add to the vegetable mixture in the pot and cook for 30 minutes on medium. Scoop into sterilized jars (4-6 pint-size) and seal. Process the jars in a boiling water bath for 20 minutes. Remove from water and let cool and store in a pantry. Refrigerate after opening. Serve with hamburgers, hot dogs, sandwiches, pork dishes, chicken dishes, and more.
Recipe courtesy of Dorene Clark