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This is the first relish I have ever made. It was easy and turned out to be delicious! Our Southern family has always enjoyed zucchini relish served on home cooked greens such as collards and turnip greens. This relish has a nice balance of sweet and spicy.
This zucchini relish delivers as promised. In prepping the veggies, I rinsed and squeezed the zucchini as directed but maybe I squeezed too much liquid out. Toward the end of cooking, after adding the cornstarch, my relish mixture started to dry out. I wanted to panic but instead, I added a little bit of water at a time until the relish looked like what I thought should be the right consistency. No harm done to the mixture or the flavor; the relish is safely sealed and on my pantry shelf. This relish turned out just right; tasty and delicious. I love that it is a small batch recipe; very manageable for a novice canner like me. I'll make it again for sure.
Awesome! Hubby is currently standing over the sink scooping it out of the pan on Wheat Thins. :) Next time I will cut back the onions to one and add an extra pepper (just personal preference), but otherwise it was great just the way it's written. Thanks for a great way to use up one of those zukezillas!
This is delicious and very quick to put together. I did not process it- I just stored it in the refrigerator. Mine stayed a little crunchy, which I liked- it may soften up more if it is processed. We have enjoyed this on hot dogs, turkey sandwiches, alongside blackeyed peas and stirred into potato salad. This is the perfect use for one of those giant zucchini that you missed while picking!