The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| zucchini relish |
There are many recipes for this. You really don’t have to be exact with your proportions. It’s amazing how
much zucchini you really need for this recipe—about 15 pounds. Several peppers, red or green or both, a
few onions, sugar and spices. I didn’t have any red peppers, so I used some pear tomatoes. They’re nice
for color. I saw only one recipe with tomatoes.
10 cups well-drained zucchini, peppers or tomatoes, onions, red pepper flakes, or some jalapeño peppers
if you want to give it a little zip.
Chop zucchini, peppers, and onions in food processor. Put into glass or stainless steel bowl and sprinkle
with about 5 T kosher salt. Cover and leave overnight. In the morning drain well, then put into a clean dish
towel and squeeze the excess moisture out. Chop tomatoes and add to mixture. To 10 cups or so add 2
cups of cider or white vinegar, 3 cups sugar, black pepper, dry mustard, turmeric and nutmeg. Season to
taste. Boil until thickened. You can use 2 T cornstarch and a little water to thicken it. Follow directions for
canning, or put into clean containers and leave in refrigerator. It will keep for a long time. Nice to give as
gifts. Check out recipes on the Internet.
much zucchini you really need for this recipe—about 15 pounds. Several peppers, red or green or both, a
few onions, sugar and spices. I didn’t have any red peppers, so I used some pear tomatoes. They’re nice
for color. I saw only one recipe with tomatoes.
10 cups well-drained zucchini, peppers or tomatoes, onions, red pepper flakes, or some jalapeño peppers
if you want to give it a little zip.
Chop zucchini, peppers, and onions in food processor. Put into glass or stainless steel bowl and sprinkle
with about 5 T kosher salt. Cover and leave overnight. In the morning drain well, then put into a clean dish
towel and squeeze the excess moisture out. Chop tomatoes and add to mixture. To 10 cups or so add 2
cups of cider or white vinegar, 3 cups sugar, black pepper, dry mustard, turmeric and nutmeg. Season to
taste. Boil until thickened. You can use 2 T cornstarch and a little water to thicken it. Follow directions for
canning, or put into clean containers and leave in refrigerator. It will keep for a long time. Nice to give as
gifts. Check out recipes on the Internet.
| Copyright 2008 - The Farmers Market at the X |