What do you do when you forget to check on the zucchini for a couple of days and find yourself presented with mightily enlarged squash?
1. Make a few immature jokes that are secretly enjoyed by your teen-aged sons, though they outwardly censure you. Use any props that are handy: like figs, or eggs.
2. Make Pickle Relish. You can (should) use a food processor or a grater for this - I was having a zen knife-skills moment and also feeling too lazy to wash the food processor. Probably the wrong choice time-and-effort-wise, but zen.
3 cups diced/shredded zucchini
1 cup diced/shredded bell pepper
1 cup diced/shredded red onion
1-1/2 cups apple cider vinegar, divided
3/4 cup sugar
2 tsp. salt
2 tsp. mustard seed
pinch celery seed
1 tsp. peppercorns (optional)
Combine zucchini, bell pepper, onion, and 3/4 cup of apple cider vinegar in a pot and bring it to a simmer. Cook over low heat for about 30 minutes, stirring occasionally, until everything has cooked down and softened a bit. Drain.
Add remaining 3/4 cup of vinegar, sugar, and spices to the pot and return to low heat until the salt and sugar dissolve. Return zucchini mixture to the pot and stir for a few minutes to incorporate.
This recipe makes about 3 cups of relish. Store in clean jars or plastic containers with tight lids in the refrigerator.** Ready to eat right away!
** Also suitable for canning, if that’s your jam.