Dill pickles and zucchini relish!

The gardeners at Whispering Meadows had a great time learning how to can.  The garden is producing a lot of zucchini and cucumbers right now, so we made dill pickles and a zucchini relish using the water bath canning method.   The UT Extension office gave us nice handbooks on canning, that explain how to can fruit, vegetables, vinegar pickles, and jams.  You can download a copy from their website for a great primer on canning and tasty recipes.


RJ and Deana ladling the zucchini relish into jars.

If you have zucchini coming out your ears, try this recipe from the UT Extension booklet out:

4.5 lbs zucchini or yellow squash, diced
2 green bell peppers, diced
5 medium onions, diced
1/2 cup salt
5 cups of white distilled vinegar
1 cup of sugar
1 teaspoon ground mustard
1.5 teaspoons turmeric
1 teaspoon celery seed
20 whole cloves

Combine the diced squash, peppers and onions in a container and stir in the 1/2 cup of salt.  Let stand 3 hours.  Drain off liquid.

Mix together the vinegar, spices, and sugar in a non-reactive pot and bring to a boil.  Fill your pre-heated pint jars with the squash mixture and cover with the boiling vinegar solution.  Leave 1/2 inch head space.

Adjust the lids; place jars in the water bath canner and bring to a boil.  Process for 10 minutes, starting your timing once it comes to a boil.  Make your usual adjustments for altitude to the boiling time.