DEAR SOS: Some friends of mine have a bumper crop of zucchini. Can you reprint your recipe for zucchini relish?
DEAR JIM: This recipe of Marion Cunningham’s ran in 1997. It called for the vegetables to be ground, but we think chopping them makes for a prettier relish.
We tested this recipe several times, and each time got a slightly different yield. Your yield may vary depending on the kind of equipment you use and how small you chop the zucchini.