Comments on: Sweet and Spicy Zucchini Relish

By: Anne Danahy, RD

Anne Danahy, RD — Fri, 01 Sep 2023 00:00:54 +0000

In reply to V. Hi, I'm so sorry but I've never canned it so I can't help! There are specific acid levels needed for shelf stable canning so I'd check with an expert at your local university extension program.

By: V

Wed, 30 Aug 2023 04:13:02 +0000

In reply to Monica L. This sounds like something I want to can. What are the instructions for water bath canning this recipe? I like my relish shelf stable. Ideally, I want to use half pint jars. Any help you can give me would be appreciated.

By: Anne Danahy, RD

Anne Danahy, RD — Sun, 20 Aug 2023 04:28:19 +0000

In reply to Janette. Hi Janette, I usually keep this for at least 4 weeks in the refrigerator. I put it in smaller jars and they'll keep a bit longer if you don't open them until ready to use. I've never tested this recipe using a canning method so you must refrigerate it.

By: Anne Danahy, RD

Anne Danahy, RD — Sun, 20 Aug 2023 04:24:03 +0000

In reply to Gene. Hi Gene, I've only tested this as a refrigerator pickled relish, so I unfortunately, I can't comment on canning time. Sorry!

By: Gene

Gene — Mon, 14 Aug 2023 13:13:33 +0000

Hi Sarah!
We have a ton of zuccs this year! We love our cucumber relish, and yours looks delicious.
Would you recommend canning - either cold- water bath or pressure?
If so, for how long?
Thanks, Gene

By: Louise Pearce

Louise Pearce — Tue, 08 Aug 2023 19:07:56 +0000

In reply to Craving Something Healthy. I made it last year it was great and little bit hot now I'm doing it again today my friend's and family loves it thank you so much love the Relish

By: Janette

Janette — Fri, 04 Aug 2023 21:52:53 +0000

What is the shelf life

By: Sarah

Sarah — Tue, 25 Jul 2023 15:47:51 +0000

Made a batch today. It made 12 half pint jars full. I only used 2 3/4 cup vinegar and still had a little liquid to drain. My family’s recipe uses 6 cups of sugar so I was glad to find this one that used less! I also hot water canned the jars since there was no way we will eat that much relish in just a few weeks.

By: Germaine Pataki

Germaine Pataki — Sat, 17 Sep 2022 20:12:40 +0000

In reply to Sarah. This is what I did. When I simmered the relish, I also left the lid to the pot slightly open to release extra liquid. Liked the consistency.

By: Craving Something Healthy

Craving Something Healthy — Thu, 16 Sep 2021 17:58:58 +0000

In reply to Audra Phillips. Audra, you don't have to add all of the liquid to your jars. I would just strain off any excess.