The last few months have been pretty non-stop. I am both exhausted and exhilarated. I can see the finish line though. I'm almost finished with the recipes for the cookbook, now it's all about testing, writing additional content and photographs.
Speaking of photos! Take a look at the first images for the cookbook, photographed by Rina Jordan and styled by Malina Lopez.
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| Condiments Chapter Title Page |
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| Mustard |
So, what recipes am I finishing up? Relishes and quick pickles. Still have a few zucchinis out in the garden? Well, here's the answer to your squash prayers. My mom's friend, Genie, has graciously shared her recipe for Zucchini Relish. Mom and dad made a bunch of it and dad puts it on everything. Let me know what you think? Meanwhile, I'll be in the kitchen making Chow Chow, Sweet Pickle Relish, Pickled Onions, Refrigerator Pickles, Corn Relish...Good Gory. Anyone need me to bring a relish tray to a party?
Genie’s Zucchini Relish
Makes about 2 cups
2 1/2 cups grated zucchini (remove seeds)
1 cups grated onion
1/2 green bell pepper, cored and seeded
1/2 red bell pepper, cored and seeded
1 cup granulated sugar
1 tbsp yellow mustard seeds
2/3 cup cider vinegar
Grind (or process in the food
processor) zucchini, peppers and onions, add 1/3 cup salt, mix and let stand
overnight. Drain and rinse twice.
Combine rinsed vegetables with remaining ingredients in a
medium-sized sauce pan. Bring to a boil. Reduce heat and simmer for 20 minutes.
Pour cooked relish into a non-reactive mixing bowl and refrigerate for 2 hours
until fully chilled.
Transfer relish into a sterile glass jar for storage. Cover and
refrigerate for up to 1 month.
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