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    You are in: Home / Recipes / Unknownchef86's Green Tomato or Zucchini Relish Recipe
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    Unknownchef86's Green Tomato or Zucchini Relish

    Average Rating:

    4 Total Reviews

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    • on September 05, 2008

      This is the same recipe I have used for many years and it had been passed down to me from my grandmother. I sometimes add a few jalapeno peppers just to spice it up a bit. I love this stuff and can't imagine a hot dog or hamburger without it. I also add some to my egg salad and tuna salad.

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    • on October 08, 2009

      This relish has become a favorite with friends and family. I like to add about 1/2 c. of seeded and ground jalapeno chiles also. And I reduce the celery seed to 1 Tbsp.

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    • on August 17, 2011

      I originally reviewed this April 16, 2008. I still give it 5 stars. Hubby still prefers store-bought but he LOVES it as a tartar sauce. This year I bought a box of tomatoes and made a full batch. It filled my 13 qt stock pot! Total yield was 21 pints so I will update the recipe for you. Also I have been adding 2 jalepenos which adds just the right amount of kick. Open kettle method is not recommended, not all the pathogens will be killed by boiling alone. 10 min processing in water bath is recommended.

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    • on September 09, 2006

      Oh this is really good tasting!! We used green tomatoes and had to substitute with more red peppers since we only had 3 green ones. This recipe made 21 pints for us. I have already put this in my Canning Cookbook as we will definetly be making this again. Thank you for such a great recipe!

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    Nutritional Facts for Unknownchef86's Green Tomato or Zucchini Relish

    Serving Size: 1 (13425 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 431.4
     
    Calories from Fat 10
    42%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5444.9 mg
    226%
    Total Carbohydrate 100.6 g
    33%
    Dietary Fiber 5.9 g
    23%
    Sugars 92.3 g
    369%
    Protein 5.0 g
    10%

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