Since last time, I need to show you the fruits of Roy’s and my labor. Time to break out the pics of gluten free zucchini relish. I used zucchini instead of cucumbers because my garden produces a bumper crop of them compared to cukes. Making relish with them helps to use up as many as possible and no one can really tell the difference. It tastes and looks just like cucumber relish. This stuff is great on burgers, hotdogs and as the main base for a yummy potato salad. I get raves over mine all the time. In fact, we just celebrated my dad’s birthday with a pool party and I was told to bring….. yep, potato salad. So, without further ado, here is the recipe.

Gluten Free Recipes: Zucchini Relish

1 cup distilled white vinegar 1 cup organic apple cider vinegar ( I like Bragg’s brand of vinegar) 4 1/2 tsp. pickling salt 2 cups sugar 2 Tbsp. celery seeds 2 Tbsp. mustard seeds 9 cups finely diced zucchini 2 medium onions, finely diced 4 apples or peaches, finely diced (I peeled the apples but not the peaches) You need to dice everything up first. I use this nifty gadget called an Alligator. It has a cutting base covered with a plastic container to catch all your vegetables. I can chop up onions, zucchini, cucumbers, peppers, peaches, apples,tomatoes, anything that has a fairly soft skin on it in no time at all. I use it to make all my fresh salsa’s with.   Nothing beats this gadget in my kitchen for speed and efficiency. There is no way I could dice everything up that small that fast. You really should get one of these. Go to this link to read up about it: The Alligator. In a large stock pot, pour in the vinegar, sugar, salt, celery and mustard seeds. Stir and heat up on medium high heat to melt the sugar. Once the sugar has melted, toss in all the diced vegetables and fruit. Bring to a simmer and cook, uncovered for about 30 minutes. In another large canning kettle, bring water to a boil. Once the relish has cooked for 30 minutes, ladle into hot pint jars, place on lids, screw on the rings and pop into the canning kettle.     Bring back to a full boil and process for 10 minutes up to 1000 ft. altitude or 15 minutes for up to 6000 ft. altitude (check a canning book or go online to Ball and review procedures). Pull out of the canner and place on a towel to cool down. Let the jars sit for 12 hours or overnight. Press down on the seals the next day and make sure they stay down. Take off the rings, wipe down with a damp cloth and store in a cool dry place for up to 1 year. Let the relish sit for at least 4 to 6 weeks to fully develop it’s flavor. If you can’t wait that’s fine. I just used a jar yesterday, it’ll be fine. Makes 4 pints.  If you want to do more at a time and the zucchini is really coming, make a double batch. Kathy One more thing: my husband put some of this inside his grilled cheese sandwich before he cooked it. So did I, it was good.