This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!
This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended
Read MoreThis recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended
I cut this down by A LOT! I used only peppers instead of zucchini mix and I left out the ground turmeric. My whole family loves it!
Made this today as I had an abundance of zukes! I only did 3 cups of sugar per batch and it turned out great!
I used jalapeño do give it a kick ..and backed off on the sugar ...and use pickling spice .... easy and amazing
Amazing flavor. Just the right amount of sour and sweetness. We added just a little bit more of colored peppers (had a half of one from other recipe from Allrecipes. I'm loving this recipe source.
Delicious as written. Made in the amount written and came out with 12 - 1/2 pint jars.
Very good but I added pickling spices instead of just celery seed and turmeric. Liked it better . I use this to make my tartar sauce. My family likes better than bought tartar sauce. Gloria
Made as directed, only processed for 10 minutes in a water bath as suggested by the Ball Blue Book for canning.
Used the basic recipe with small alterations. Added a couple of apples and tomatoes that were getting close to use by date and swapped tumeric for curry powder and added some chilli powder for oomph. I prefer smooth relish, so I use my stick blender to break down the lumps after 20 minutes of simmering. Tip: Wash and rinse jars and place in oven at 100 deg C for minimum 15 minutes. Bottle straight to jars as you remove them from the oven.
It is delicious! I used jalapeño and Mama Lil’s hot pepper Instead of the yellow pepper and it was a wonderful kick but not overwhelming Also only used 2 cups of sugar and it was PLENTY SWEET.
This recipe is a keeper! My husband and his co-workers loved it and want more!!! Guess what I'm doing today????....
I doubled the amount of sweet peppers and used all red for a zippy colour. I also doubled the recipe and it made 27 half-pints. Good thing I have a super gigantic canner and had extra lids and rings on hand. This tastes just like the relish my mom used to make in 1965. Quite sweet with a nice tangy finish. Delish with salty meats and I even tried it with tamari-marinated tofu fried in olive oil. Bliss...
I made it according to the recipe and it was DELISH! I put it on everything; egg salad, tuna fish, pork chops, salmon! I may try some of the various suggestions in the next ho round, maybe not. It is hard to mess with success!
