Sunday, November 2, 2008

It's Not Just a Burger, It's a Bacon Burger

Cheeseburgers are a beautiful thing, especially when they're topped with super-aged cheddar, crispy bacon and my mom's homemade zucchini relish, passed along from my aunt Adele. It's good on burgers, dogs, special hot ham & cheese sandwiches a.k.a. Jim Dandys, and crackers too. It makes something really simple really special, plus my mom made it, which makes it even more special, cause it was made with love.

Aunt Adele's Zucchini Relish
5 cups grated zucchini (5 med.)
2 cups grated onions (2-3)
6 1/2 teaspoons salt
1 cup diced (1/8") green peppers
1 cup diced red bell peppers
2 1/4 cups sugar
1 1/4 cups white vinegar
2 teaspoons nutmeg
2 teaspoons dry mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons cornstarch
1 teaspoon celery salt
1/4 teaspoon black pepper

1. Place zucchini, onions & salt in a large bowl; mix well and cover. Refrigerate overnight. he next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for 1 hour.
2. Place mixture in a heavy pot with remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes.
3. Cool completely and store, covered, in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish, seal and process in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.
This recipe can be doubled.
Yield: Approx. 5 cups.

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