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Thread: zuchinni relish update and what I do

  1. #1
    Senior Member MissSandra's Avatar
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    I only use the firm flesh and I use my food processor to give it a rough chop
    I wish I had said this in my orginal post.
    My apologies
    Sandra

  2. #2
    Junior Member rannyof3's Avatar
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    been making this for years, and I use the whole zuchinni. I grind all of it with my Kitchen aid attachments. Also, I let it soak overnight. Don't know why, but that's the way I was taught. SOME YUMMY STUFF, HUH???

  3. #3
    Super Member Pats8e8's Avatar
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    Quote Originally Posted by MissSandra
    I only use the firm flesh and I use my food processor to give it a rough chop
    I wish I had said this in my orginal post.
    My apologies
    Sandra
    Where is the original recipe posted?

  4. #4
    Power Poster CarrieAnne's Avatar
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    Thanks Sandra!

  5. #5
    Senior Member MissSandra's Avatar
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    8 cups chopped zucchini
    1 cup chopped onion
    2 tablespoons salt
    1 1/2 cups vinegar
    2 1/2 cups sugar
    1 1/2 teaspoons mustard seed or dijon mustard
    1 1/2 teaspoons celery seed



    Instructions:
    Sprinkle salt over the zucchini and onions. Set 3 hours and then drain well. In a saucepan combine the vinegar, sugar, mustard seed and celery seed and bring to a boil. Add zucchini mixture to pot. Simmer 20 minutes. Ladle into pint jars. (yield: 3 pints)
    I only use the meat part not the center areas i like the firm flesh

  6. #6
    Diane819's Avatar
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    What do you use the relish on?

  7. #7
    Senior Member MissSandra's Avatar
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    I use relish on hotdogs, hambugers, i use it in chicken and potatoe salad i use it in crab cakes I use it in tarter sauce i use it in tuna salad sometimes I just take a bite. sometimes i add a bit of cayanne pepper into it.

  8. #8
    Diane819's Avatar
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    So on anything, any time you like. That's great. Sounds good!

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