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“Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch has produced to excess.” —Nancy Kreiser, Lebanon, Pennsylvania
Nutritional Facts 1/4 cup equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 279 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Zucchini Relish in Taste of Home June/July 2010, p77
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Reviewed on Jul. 25, 2011 by tastydog1
Thanks savanna2 for the suggestions. I think I might try it on some broiled fish or chicken also.
Reviewed on Jul. 25, 2011 by savanna2
correction,thank you Nancy for sharing.The other response goes to tastdog1 on what to use the relish on. Sorry for the mix up, my computer went down and everything got scrambled.
correction,
thank you Nancy for sharing.
The other response goes to tastdog1 on what to use the relish on. Sorry for the mix up, my computer went down and everything got scrambled.
tastydog1, thank you for sharing this recipe with us. I have used yours on the side with potato salad, bratwurst, and italien sausage. It was delicious. Igrande99, yes there is a recipe in the Ball canning site, but slightly different and just a delicious as the one posted if you have an overload of zucchini and want to can it. We mostly use it on grilled Bratz or Sausage and i shred everything so it wont fall out of the bun. enjoy both
Reviewed on Jul. 24, 2011 by qutie63pie
For those of you who want to know if this can be canned~it most certainly can. I have been making this relish now for 2 years minus the carrots and celery. My recipe calls for 12 cups of zuchinni! I just made a double batch and mine has to sit overnight and I will be adding the sugar, vinegar and spices and then I will can mine. Still have some left from last year but it is excellent I give it away as gifts!
Reviewed on Jul. 24, 2011 by tastydog1
Sounds like a great recipe. I'm not a big relish user. Could someone tell me foods that they could put this on. Do you use it with tortella chips etc.? Can it be used on different meats etc.?
Reviewed on Jul. 24, 2011 by grannyskitchen2
This is excellent! I took it to a funeral dinner and the cooks sampled so much they had to put it in another dish to serve it.
Reviewed on Jul. 24, 2011 by darkbeauty
THIS SOUNDS GREAT! MY HUSBAND IS A DIABETIC -CAN I USE A SUBSITUTE FOR THE SUGAR OR WILL IT NOT BE SUITABLE?
Reviewed on Jul. 24, 2011 by lgrande99
This same recipe is published in the Ball Canning book. And, yes, it can be pressure canned.
Reviewed on May. 31, 2011 by grannyskitchen2
Took it to a funeral dinner and the cooks had sampled so much that they had to put it in a smaller dish to serve. I think it was a hit. My family loves it.
Reviewed on Dec. 16, 2010 by honorthemosthigh
Many compliments. I was wondering though if anyone knows if this can be canned?
Reviewed on Aug. 03, 2010 by lmichels
This was a very light tasting dish for a hot summer day.
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