Pickled Zucchini Relish

The last batch of bread & butter zucchini pickle chips I made with tiny courgettes came out so well with a dash of hot curry powder, that I could think of no other use for the overgrown squash yellow and "black beauty" squashes from James' garden than to make up a zucchini relish - basically the same sort of sweet & sour brine as bread & butter chips but with coarsely grated zucchini & onions.

Relish Ingredients:

• 12 cups of overgrown squash - skins on but cut out seedy/pithy areas if needed
• 4-5 fist size red onions
• 5 Tb sea salt
• Optional: coarsely grated carrots or red or green sweet pepper

Coarsely grate squash & onions, toss with sea salt and let sit for a couple hours or overnight.  Drain & rinse well - squeeze gently with your hands to get out the liquid.

Brine Ingredients:

• 3 cups sugar
• 2 1/2 cups cider vinegar
• 1 Tb mustard seed
• 1 Tb turmeric
• 1 tsp hot curry powder
• 1 tsp coriander seeds, ground
• 1 tsp fenugreek seeds, ground

Combine the brine ingredients, dissolve the sugar and bring to a boil.  Add the vegetables, bring to a simmer and cook for 15-20 minutes.   Ladle into hot sterilized jars and process in hot water bath depending on size of jar - 10 minutes for 8 oz jars, 15 minutes for 16 oz jars - time starts from return to boiling.

YIELD:

• TBD