Saving summer produce is easy with readers' help

Wednesday, September 1, 2004

A couple of weeks ago, we had two requests for zucchini relish and freezer cucumbers and onions. After a week or so many responses came rolling in and today we will share as many as we have room for. So let's get started with relish and pickles.

Velma August of Scott City sent in her favorite recipe for zucchini relish, and she says it is great.

Zucchini Relish

10 cups peeled and ground zucchini

4 cups onions

2 large green peppers

1 large red pepper

5 tablespoons salt

Mix vegetables and sprinkle with salt over all and mix well. Let stand overnight. Place in a colander and rinse until clear. Rinse well.


1 tablespoon turmeric

1/2 teaspoon red pepper

1/4 teaspoon chili powder

1 tablespoon dry mustard

5 cups sugar

1 tablespoon corn starch

1 tablespoon nutmeg

1 teaspoon black pepper

1 tablespoon celery seed

3 cups vinegar

Mix with vegetables and bring to a boil. Simmer for 30 minutes. Stir often. Pack into clean, sterilized jars and seal. Process as directed.

Betty Emerson of Morley, Mo., has been making the next recipe since 1982, and it is a hit with everyone who eats it. She added to make sure you rinse the squash and onions well to be sure to get all of the salt rinsed out. Betty's family enjoys this relish in tuna salad and potato salad.

Zucchini Relish

4 cups ground zucchini

1 cup canning salt

4 1/2 cups ground onion

Sprinkle salt over squash and onion. Let set overnight or at least 8 hours. Drain and rinse well.

Mix together the following ingredients in a large pan:

2 1/2 cups cider vinegar

2 teaspoons mustard seed

1 teaspoon dry mustard

2 teaspoons turmeric

2 teaspoons celery seed

3 tablespoons cornstarch

Grind 3 green peppers and 2 pimientos or use one jar of pimientos.

Add all ingredients to squash mixture. Add 5 cups sugar and mix well. Simmer to heat through. Pour into clean, sterilized jars. Process as directed. Makes 6 pints.

Juanita Riggs of Cape Girardeau has answered two recipe requests this week with zucchini squash relish and deep freeze pickles. For the relish, she cuts the squash on a slaw cutter and it works well. She also added that she likes this relish better than any other.

Zucchini Squash Relish

10 cups shredded zucchini squash, unpeeled, with seeds removed

4 cups onion, chopped

Put these two ingredients in a plastic pan and sprinkle with 5 tablespoons salt. Stir in and let stand for 8 hours or overnight. Rinse with cold water and press out excess water.


2 cups vinegar

3 cups sugar

1 teaspoon dry mustard

1 teaspoon turmeric

1/2 teaspoon black pepper

Mix this mixture well. Cook for 20 minutes. Pour into clean sterilized jars and process as directed.

Deep Freeze Pickles

9 cups cucumbers, sliced and peeled

3 onions, sliced

2 tablespoons salt

Combine these ingredients together and let soak for 1 hour. Drain well.


2 cups sugar

1 cup vinegar

1 tablespoon dry mustard

Combine all ingredients together and put in appropriate freezer containers and freeze.

Pat Bell of Patton, Mo., sent in her zucchini relish recipe that is always asked for at their reunions. A dear friend gave the recipe to her many years ago. She makes several jars of this relish every summer.

Zucchini Dinner Relish

10 cups zucchini, coarsely chopped

3 large onions, chopped

5 tablespoons salt

Mix together and let set overnight. Wash and drain very well the next morning.


2 1/4 cups white vinegar

2 cups sugar

1 jar red pimientos or 1 red pepper

1 green pepper, chopped

1 teaspoon turmeric

1 teaspoon dry mustard

2 tablespoons celery seed

Simmer 3 minutes and pack into clean sterilized jars. Process as directed.

Carol Blue of Cape Girardeau has shared several of her favorite recipes for relish and pickles. I will share one with you today, and save the rest for next week, as they all sound delicious and worth keeping.

Microwave Pickles

2 or 3 small pickling cucumbers, thinly sliced

1/2 to 1 medium onion, thinly sliced

1 cup sugar

1/2 cup white vinegar

1/2 teaspoon mustard seed

1/4 teaspoon celery seed

1/4 teaspoon turmeric

1 teaspoon salt

In a microwave-safe 2-quart bowl, combine all the ingredients; mix well. Microwave uncovered at 80 percent power for 5 minutes, stirring halfway through. Allow the pickles to cool. Cover and chill for at least 2 hours before serving.

Carol added that when she makes these, she mixes the vinegar and other ingredients together first, then adds as much cucumber and onions as the liquid can accommodate. They freeze very well.

Next week we will continue with more recipes for pickles and relish, as many of you have responded and that is wonderful.

So until next week, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.

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