spicy starburst squash relish *aka zesty zucchini

By best backroad girlfriend passed this recipe on to me after sharing a stelar jar of this zesty zucchini relish with us, This year I have been coming up with a million and one uses for my starburst (patty pan) squash abundance, and this was the perfect addition to the growing “what to do with squash” list.

Hopefully your not all growing boarded with canning recipes… I have so much to preserving get through still but  I will be sure to keep the non canned recipe coming too, as we move fully fall forward into my favorite eating season!

We have been harvesting everything, gleaning trees, and collecting seeds, foraging for mushrooms and watching the fall crops come to ripen up, what a terribly exciting and busy time of year!

For this Easy Relish You’ll need:

12 cups shredded starburst squash (or zucchini)

4 cups chopped onion

3 large sweet / hot peppers*

1/3 cup course sea salt

1 ½ cups can sugar

2 tbsp fresh ground nutmeg

4 tbsp turmeric

2 ½ cups apple cider vinegar

1 large hot pepper with seeds

* The original recipe calls for 4 tbsp horseradish, but I’m not a fan so I omitted it and subbed in an extra hot pepper for the sweet pepper.

Shred zucchini and chop the peppers, sprinkle with the sea salt and allow to sit over night in a colander or cheesecloth, give the lot a squeeze in the morning before cooking down.

Finely chop all ingredients and bring to a boil in a large heavy bottom cauldron for 35-45 minutes. Use a submersion blender to reach desired constancy.

Portion into sterilized jars and hot water bath or steam process for 20 minutes. Ta-da zesty relish for all your BBQ needs, and yet another great place to hide excess zucchini!

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