I thought I was so smart. I wasn’t going to be fooled by the temptress that is a zucchini plant. I remember the pleading calls of zucchini growers from last year. “What can you do with excess zucchinis??????????” In Western Australia, you cannot give them away in summer.
I went to visit my neighbour, Renate, last week to strip her cumquat tree and we got chatting. Before I knew it, and when my defences were down, she asked, ‘Would you like some zucchini?” “Just one”, I knowingly replied, visualising a kitchen full of the monsters.
Renate casually went out to her garden and picked ONE zucchini.
She out-smarted me!!. The bloody thing was huge – 1.5 kg in fact. Damn it!! I was done for.
I went home with my bowl of cumquats and the bloody zucchini. What was I to do with it?
I remember my mate, Col, made a great zucchini relish last year but his recipe was in Perth and I was in Bridgetown so I searched my cook books on Eat Your Books. Nothing caught my fancy. I then searched the net and decided upon this recipe. The site is bestrecipes.com.au. It is not very user-friendly so I have re-typed it.
We had some today and it tasted great so if you get lumbered with zucchinis this summer, give it a bash. You won’t be sorry. I had to double the recipe with my monster. It made 11 smallish jars.
- 700g zucchini, finely diced
- 1 red capsicum, finely diced
- 1 cup corn kernels
- 1 onion, diced
- 1½ cups white vinegar
- 1 cup white sugar
- 1 tbs* turmeric
- 1 tbs* mustard powder
- 1 tsp allspice
- ¼ tsp curry powder
- 2 cloves garlic, crushed
- 1 tbs* vegetable oil
- 1 tbs* salt
- 2 tbs* cornflour
- 1 tbs* water
*These are 20 mil tablespoons
- Combine all the ingredients in a pot and simmer for 1 hour, stirring often.
- Combine cornflour and water, stir into relish and simmer for a further 5 minutes.
- Transfer hot relish to sterilised jars and seal.
Instead of using the cornflour, I used the equivalent amount of Clearjel. Clearjel does not thicken until it cools and is stable under high temperatures. Because of this, you can thicken your relish and then process the jars in boiling water – which is what I did. I processed them for 10 minutes.