This is a Mouli. Mine is embossed with the words, "a 'MOULI' PRODUCT...PATENTS PENDING." I'm thinking they made a fortune. You can purchase modern Moulis, but they are mostly plastic except for the blades. There is something really satisfying about processing a big bunch of veggies by hand without the noisy drama of a food processor.
This zucchini relish recipe started with my Grandma Betty. I remember liking it very much. When I saw the large, overgrown squashes at the farmer's market, I knew they would be perfect for this. I used several varieties of green and yellow summer squash and grated them with the Mouli. I chopped the other veggies.
I wanted to spice it up, so I added jalapenos and red pepper flakes. When I started this blog, I said that I would let you learn along with me. This relish is one to chalk up to the learning curve. I'm not used to working with peppers, and I tend to be a bit too cautious. I only added two chopped jalapenos and one teaspoon of red pepper flakes for 10 cups of squash. Upon my last tasting, it was not spicy at all. Sigh. I even labeled it as spicy, and I feel like that's false advertising. Also, it is very sweet. If it had been really hot, I think that would have cut the sweetness, but sweet is what you get in a bite full of this. It's not bad though. I had it on hot dogs, and it has a nice crunch and the onions and bell peppers come through. On my next attempt, I will use less sugar and a lot more jalapenos. I'll also slice the jalapenos and include the seeds. This should be pretty as well as hot.
Here's the recipe, along with my notes for future changes:
10 cups grated zucchini
4 cups finely chopped or grated onion
2 finely chopped bell peppers (color is your choice)
jalapenos to taste (I used two that were seeded and chopped. Next time, I'm thinking 6, sliced with seeds for more heat)
5 Tbsp. salt
Mix these together and let stand 6 hours or overnight. A lot of liquid will be drawn out of the vegetables. When salt soak is completed, drain and rinse thoroughly and allow to drain while preparing jars.
Prepare 6 pint jars and lids. Prepare boiling water bath.
Put the veggie mixture in a large pot and add
2 1/2 cups apple cider vinegar
4 cups sugar (Too sweet for me! Next time, I'll try 3 cups)
1 Tbsp. mustard seeds
2 tsp. celery seeds
1 tsp. ground black pepper
1 tsp. red pepper flakes (could use more)
1 Tbsp. cornstarch
Mix well and heat on medium-high heat until it comes to a boil. Turn to medium-low and simmer until thick - about 35 minutes. Ladle into prepared jars and process in a boiling water bath for 15 minutes. Serve with hot dogs, sausages, or stirred into tuna or chicken salad.