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    You are in: Home / Recipes / Zucchini Relish Recipe
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    Zucchini Relish

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 30, 2009

      This was so tasty I joined Recipezaar so I could let everyone know. I love to jar goodies from my garden and this recipe is a keeper! It is flexible (you can make it spicy or not) and far better than any relish you can but in a store. AND it uses zucchini from my garden!! The flavor literally made my mouth water. It also has some crunch and is a wonderful accompaniment to fish and pork. I even put some in tuna salad and it made it out of this world. I will definitely make it again.

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    • on July 23, 2013

      This is a sweet and sour relish. Not quite what I was expecting or what I prefer, but it is a nicely balanced and textured relish if the sweet & sour is your preference.

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    • on June 28, 2010

      This was pretty tasty. Next time I think I will rinse better after the soaking as it was a little bit salty in flavor. I followed the recipe with the exception of using 1/8 cup Tabasco Chipotle' sauce instead of the 1/4 cup of Frank's. The heat was perfect and the hint of smokey flavor from the chipotle' makes it really tasty on Fajitas, tacos or enchiladas in place of salsa. I will make this again.

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    • on June 15, 2010

      This relish is so good! I made it last year and was gone before winter. This year I am making a double batch. I ate it on everything....Hamburg, hotdogs, fish, chicken.....Love it....Just made one batch today and will be making more this week. I don't want to run out this year!

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    Nutritional Facts for Zucchini Relish

    Serving Size: 1 (405 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 217.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 7602.7 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 5.7 g
    Sugars 27.4 g
    Protein 5.2 g

    The following items or measurements are not included:

    flat leaf parsley

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