Tuesday, October 2

Zucchini Salad or Relish

Still tryin to get rid of the zucchini...yesterday's zucchini bars barely made a dent in the stash:

This recipe seems promisin, though. It calls for 4 cups of zucchini, which should knock at least 2 more of these troublesome squash off my countertop. Zucchini "salad or relish" sounds an awful lot like a batch of refrigerator pickles, just made with zucchini instead of cucumbers. We shall see.

4 c. zucchini (chopped)
1/2 c. onion (chopped)
1/2 c. green pepper (chopped)
1/2 c. celery (chopped)
1 (2 oz.) jar pimentos (chopped) (somebody likes usin parentheses as much as I do...)
2/3 c. cider vinegar (chopped - just kiddin)
1/2 c. salad oil (this means vegetable or canola oil - why are these recipes always vague!?)
2 Tbsp. wine vinegar
1 tsp. salt
1/2 tsp. pepper

How to:
Mix all ingredients together. Marinate for at least 6 hours. You may add other seasonin if desired such as oregano, basil, dill or seasoned salt. (Thanks. Now you tell me.) This keeps well when refrigerated. (Okay, but for how long? A week? 10 days? 10 months? 10 years? Nice to know the details. Har har har.)

The verdict:
It's only been chillin for about two hours as I write this. Verdict TBD! UPDATE: I finally tasted it after lettin it marinate for a full 24 hours, and I must say - this is pretty good! It's very crunchy, with a nice vinegary/peppery flavor. I ate some straight up, and also tossed some with a lettuce salad for a great lunch. It really seems like it would be a better hot-weather food though, so I will remember this recipe when I'm overrun with zucchini again next summer.

Bonus unrelated tip at the bottom of the cookbook page:
Popcorn will pop better if you put it in the freezer 24 hours or more before poppin. (WHO KNEW?!)

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