I have made a similiar recipe for about 20 years now. Once you have tried this relish you never want to go back to store bought. The difference between this recipe & mine is.. I use apple cider vinegar, 4 cups sugar, 1 TBSLP dry mustard & 1/8 cayenne pepper and a 2 tsp. cornstarch. I found mine just perfect for sweetness. So, to all you relish users..... try it...You'll love it!!!!
I made 2 versions. First one was as written and it was really good...but a little too sweet for our tastes...would be great on a hotdog! 2nd version, I reduced the sugar to 2 cups, and added 5 finely chopped and seeded jalapenos. I will make this EVERY year. Easy prep...doesn't involve a 4 day process.. Great recipe!
This recipe may not be safe for canning due to lower acidity! With every addition you make of peppers, onions etc...you are lowering the acidity of this product. Using anything other than 5% vinegar will also render it unsafe. Water bath canning may not be appropriate. Remember...Botulism is deadly. "I haven't killed anyone yet'' isn't a good excuse. Please consult your extension office or contact the Ball Canning hotline prior to making this. They can assist you in determining the safety of these old recipes. ~A Master Food Preserver
Thank you for submitting this recipe! This is a wonderful use for the zucchini that seem to take over my garden over night. The only change I made was to sub a little of the white vinegar with cider vinegar as I was about 1/2 cup short. I used half-pint jars and processed for ten minutes. This is a keeper and I will be making it again and again!
I adapted this recipie and used my B&B Zucchini process technique - - shred the Zukes prep the onions add the two together then toss with the salt. Cover the mixture with a layer of ice cubes cover the bowl and then place in the refidgerator. Chill for 3 - 6 hrs. I did not find any need to go the full overnight method. Substituted Apple Cider Vinegar and added 1 Tablespoon slightly cracked Mustard Seed reduced Sugar to 2 cups omitted the Corn Starch added 2 diced red Jalapeno peppers. If you really want it thicker - I suggest Clear Gel - a modified starch for canning and pie fillings. Clear Gel is just that clear no clouding and very reasonable. - this is wonderful and the acidity is safe per my Ph Paper test.
Great recipe, my review is for the recipe as stated. However, 6 cups of sugar, in my opinion is way too much. The ratio of sugar to vinegar should be the same. I used 2 cups of sugar and apple cider vinegar instead of white. I will definitly make this again with those changes.
We love the flavor of this zucchini relish and found that it is easier than I thought to can. One reader mentioned concern over the safety of canning this recipe. Their concern was over the acidity, because of the addition of peppers and onions. However, this recipe actually calls for less peppers then the Ball book of home preserving. That means there should be no issue or concern with the hot water bath method of canning as long as you follow directions. I actually like this recipe better then the Ball recipe because of the seasonings used here. Also, this recipe calls for one less pepper resulting in what I feel is a better flavor. I do add one half teaspoon of mustard seed because I like that flavor included in my relish. Two recommendations, 1) you could use ClearJel (a modified cornstarch made to withstand heat) instead of the cornstarch. Mix the clear gel with the sugar first before adding it to the rest of the mixture. 2), leave 1/2 inch headspace in the canning jar and you will run into less problems. Thank you for sharing this recipe!
I have been making this relish for years. This is better than any sweet pickle relish I have ever had. Really yummy on hot dogs! I also make this with splenda for a sugar free version. Try it you'll like it : )
Love it! I did make a couple changes though. I used apple cider vinegar instead of white vinegar and left out the cornstarch. I will use this recipe again!
