Wrapping up my pickles series (part 1: green tomato mustard pickles and part 2: sweet fruit chutney and apricot jam), I did finish the zucchini relish. It was made from two thirds of a freakzoid zucchini, sections of which were also grilled on the barbie and added to a curry. It was a seriously large zucchini.
Here’s the recipe, and here are some of the fruits of my labour. That’s it until the next burst of domesticity, which could be a year away.