OK, so you're wondering what to do with that hummer of a zucchini that got away from you and now is the size of a small child. Here's what I do: make zucchini relish! We were introduced to this tasty treat several years ago by one of my visiting teachers, and now we won't eat any other kind. Even picky eaters like this relish! Here's the recipe:
4 to 4-1/2 lb. Zucchini squash (peeled, seeded)
2 med. Onions
1 sweet red pepper
2 Tbsp. Canning Salt
2 C. sugar
1 C. cider vinegar
1/2 C. water
2 tsp. Celery seed
2 tsp. Ground turmeric
1 tsp. Ground nutmeg
1/8 tsp. Pepper
Cut up vegetables; grind in food chopper, using coarse blade, being careful not to over process. (I pulse mine in the food processor.) Add salt. Cover; refrigerate overnight.
Rinse in cold water. Drain well in colander.
In 4- to 5-quart kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and pepper. Bring to boil. Cover; boil gently for 10 minutes, stirring often.
Ladle hot mixture into hot, clean pint jars; leave ½-inch headspace. Prepare lids according to manufacturer’s directions. Remove air bubbles with a non-metallic spatula. Wipe jar rim. Adjust lid. Process jars in boiling water bath 15 minutes (start timing when water returns to boil). Makes 4-7 pints.
This is great on hot dogs, tuna sandwiches, anything!