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Thread: Zuchinni Relish Yum I use it in everything

  1. #1
    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)

  2. #2
    Senior Member bobbie1's Avatar
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    Thanks...

  3. #3
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    yum

  4. #4
    Senior Member MissSandra's Avatar
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    this year i'll make twice as much lol it is really good

  5. #5
    Power Poster CarrieAnne's Avatar
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    yum! Thanks!

  6. #6
    Super Member Ditter43's Avatar
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    Thanks!! I am going to make some! :thumbup: :D

  7. #7
    Super Member raedar63's Avatar
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    I have a diffrent recipe but I know what you mean, everyone LOVES it!

  8. #8
    Super Member sak658's Avatar
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    My mom made this with yellow squash and its the best stuff I ever ate... We had it to eat all the time, they always had a big garden...I've fixed it several times...Yum yum

  9. #9
    4L
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    Do you process the jars in a hot water bath to seal them or does it just keep in fridge for a long time?

  10. #10
    4L
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    Also, do you peel the zuch. or leave the peel on?

  11. #11
    Super Member Patchworkmarion's Avatar
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    Thank you.Sounds yummy.

  12. #12
    Senior Member MissSandra's Avatar
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    note, I don't use the center of the zuchinni, i only use the firm flesh.

  13. #13
    Super Member Pzazz's Avatar
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    As long as I can pick young zuccs that are not too big yet, I use the whole thing as the seeds haven't developed yet.

    Yum!!!

    Patti

  14. #14
    Senior Member MissSandra's Avatar
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    i use my big ones that i discovered in the garden unpicked for quite sometime lol welcome to the home of the giant zuchinni bigger harder and my relish stays firmer. I don't process in hot water i just make sure my jars are fresh out of the boiling water and lids just as hot or out of the dishwasher.no soap used

  15. #15
    Super Member Pzazz's Avatar
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    MissSandra...you are so right about the big ones making excellent relish!!!

    I also like the midsize ones sliced 1/2" thick, lightly sprinkle with Lowrys seasoned salt, and grill over an open campfire. You can do them on the barby, but they aren't quite as good.

    Patti

  16. #16
    Power Poster blueangel's Avatar
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    Thank you

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