Zesty Zucchini Relish

"What did a neighbor leave a large over sized zucchini on your porch? What to do with it? This is a great way to savor the summer squash. Just be sure to remove all the seed and soft white center. This recipe is spicy with an Asian touch. Wonderful on Grilled salmon burgers. Or place some in your next sushi rolls. This is a take off of my recipe #252920. Enjoy!"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by littlemafia photo by littlemafia
photo by littlemafia photo by littlemafia
photo by littlemafia photo by littlemafia
Ready In:
1hr 30mins
Ingredients:
15
Yields:
7-8 1/2 pints
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ingredients

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directions

  • Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
  • In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
  • Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.

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Reviews

  1. A very good relish in texture, color, and taste. In particular I liked that it was not overly sweet. I would increase the wasabi a bit, but as the recipe stands its tasty.
     
  2. This relish was absolutely delicious. I made it exactly as the recipe stated. loved the texture and color.<br/>Definitely a ***** and I will make it again.
     
  3. Very tasty. Took a long time to make and only made a little over 3 pints for me. I rechecked my ingredients not sure what went wrong.
     
  4. I picked your recipe because I liked the relish color.And I'm so glad I did,I love the taste,even though I'm not sure the quantities of sugar and vinegar used.It's the first relish I ever made and I think I'll keep making this since I enjoy it so much.
     
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