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A great way to use up all that zucchini in your garden. Perfect for livening up those veggie burgers!

Recipe Summary

prep:
20 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
6
Yield:
3.5 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together grated zucchini, cilantro, lime juice, oil, salt, and sugar. Pack into a jar or resealable container and refrigerate overnight before serving.

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Nutrition Facts

76 calories; protein 0.8g; carbohydrates 3.4g; fat 7.1g; sodium 395.2mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2003
Very Very Tasty!! I'm surprised that no one else has rated or reviewed this recipe yet. Instead of grating the zucchini which would produce a soggy glob I used the multi-holed shredder side of my 4 sided grater--worked perfectly. I then followed the ingredients and directions as given. I packed it tightly into a 1 pint wide mouth mason jar--with only a slight bit not fitting--and then refrigerated it overnight. Today for lunch I grilled a burger and used some of the relish on it. Absolutely delicious. I am already thinking of other ways that I can incorporate this great flavor and texture into other dishes. Thanks much Sara for publishing this recipe. Read More
(25)

Most helpful critical review

Rating: 2 stars
10/13/2003
I made this relish yesterday, and tasted it today. I am not familiar with canning or making my own relish, having never done it before, so I gave this the benefit of the doubt by giving it two stars. This was not good at all, it just tasted like lime juice with a bit of cilantro. Will not make it again. Read More
(18)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/18/2003
Very Very Tasty!! I'm surprised that no one else has rated or reviewed this recipe yet. Instead of grating the zucchini which would produce a soggy glob I used the multi-holed shredder side of my 4 sided grater--worked perfectly. I then followed the ingredients and directions as given. I packed it tightly into a 1 pint wide mouth mason jar--with only a slight bit not fitting--and then refrigerated it overnight. Today for lunch I grilled a burger and used some of the relish on it. Absolutely delicious. I am already thinking of other ways that I can incorporate this great flavor and texture into other dishes. Thanks much Sara for publishing this recipe. Read More
(25)
Rating: 2 stars
10/13/2003
I made this relish yesterday, and tasted it today. I am not familiar with canning or making my own relish, having never done it before, so I gave this the benefit of the doubt by giving it two stars. This was not good at all, it just tasted like lime juice with a bit of cilantro. Will not make it again. Read More
(18)
Rating: 4 stars
08/03/2009
I made this yesterday but I let the zucchini rest prior to makeing to rid it of most of the water. I kicked it up a notch bu adding red and green peppers diced along with thinly sliced red onion. It added colour as well as enhanced the taste. I sampled this AM to ensure it was OK to serve for a BBQ this evening and for me it is a go Hopefully all will enjoy. Don't be afraid the enhance recipes It is amazing what you come up with Read More
(13)
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Rating: 4 stars
08/29/2003
Quick & easy but I may have added too much cilantro-it was quite strong the first day. Also the zucchini tends to get softer/mushier as time goes on. But very tasty and an alternative way to use your zucchini! Read More
(9)
Rating: 2 stars
06/14/2006
I made this yesterday. I expected it to be crunchy and tangy but it was soft and mushy. Sorry but I didn't like it although I love limes and zucchini. I gave it two stars for the ones who do like it and the ones who may want to try it. Read More
(9)
Rating: 2 stars
08/07/2009
The taste is a little bland and it does get mushy after awhile. I probably will not make this recipe again. Read More
(8)
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Rating: 5 stars
06/19/2016
great in deviled eggs and potato salad Read More
(1)
Rating: 4 stars
08/07/2014
I make this every Summer with cookouts I add a bit of sweet onion and a bit of crushed garlic. It is a great added item on the table for hot dogs and burgers Have fun! Read More
(1)
Rating: 5 stars
09/01/2018
So I made some changes of course. More of this less of that... Put it in the fridge for a week. Popped the top tonight to go with BBQ ham steak drool. Read More