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I have the cook book that this recipe came from, and I've been making this relish for 20+ years. It's my favorite, and my daughter's favorite. I have modified it a little bit (after my first batch so many years ago) ~ I always add a heaping tablespoon of mustard seeds to the spices in this recipe. I also use a food grinder to prepare my veggies - which is a huge time saver.

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Ann V. August 29, 2014

This recipe is definitely a keeper! I used a food processor to chop up the veggies so a lot of it was very fine and I lost some through the colander with the rinsing. Next time I will use less salt to cut down on the rinsing as I found I had to rinse the veggies a lot to get the salt out. This is a great way to use those zucchinis that get overgrown in the garden when you turn your back for a week or so. I got 18 jelly jars of relish (1/2-pint). Thanks for sharing this recipe.

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grandypink August 15, 2010

Oh my gosh! This is the best relish I've ever tasted! I followed the recipe with the exception of adding a 1/2 cup of shredded carrot(a variety called Purple Haze - the purple color of the carrots made an appealing addition to the colors already in this relish.) I'm almost out of the first batch and will probably run out over the Fourth of July holiday.

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az_garden2007 June 28, 2010
Grand Scale Zucchini Relish