I make this zucchini relish ALOT! I have a lot of friends that love it. Wanted to tell you, once you rinse the squash, use a salad spinner to get all water out of it. This works fantastic!
I made this over the weekend, Ball has the same recipe..( little different on spices) but it turned out super yummy. I dont like sweet relishes. But I will eat this one..as a side dish. Yum! So happy I found another awesome recipe for preserving my zucchini..all thanks to you.
Your videos are always so calming. It reminds me of just sitting in the kitchen with my husband's family watching all the women just hang in their kitchens so relaxed on the weekends casually pushing through one or two kitchen projects. 😊
I have some zucchini but don't like sweet relish. I've wondered about making a sour/dill version. But...have already made a whole bunch of dill relish with cucumbers, so not sure I would need or use it. Lovely video, beautiful end product. I think all home canned food is pretty.
Coming from a different culture and being diabetic, I am shocked by the quantity of sugar used in your cuisine: with meat, vegetables, fish...Love your videos, your garden, atmosphere on your homestead, in your family:)))
Another great one I am doing today!!! I am sooo excited! I have watched you forever and love your videos as well and the chatting! Very relaxing! I will end up with a Rachel Pantry LOLOLOL Thank you so much for all your wealth of knowledge and experience!
I just made this recipe. It is phenomenal. What a fantastic recipe to use up my abundance of zucchini and yellow squash. My husband ate half a jar of it on one sandwich. 😆. Thank you so much for sharing this. The flavor is on point. I only made a small batch which is what I always do with new recipes. But this weekend I’m making a double batch like you did in the video. Maybe more. Happy canning to you Rachel!!! 😊❤️
Ah this is perfect timing! Recently started binge watching your videos which are truly inspirational. We’re based in the UK and running our own smallholding/ homestead whilst also working full time. Love the self care recipes of home made shampoo etc as well as the gardening, cooking and vlogs. Do you have anything on what exercise you do/don’t do for weight management etc etc? From another 40 something yr old mama 😉 Tracy 💚
Just finished my first batch!! This is more tart then the store bought I hope that’s how it’s supposed to be and omg it’s amazing! This is a must I will def save it to make again. Thank you!
Zucchini is the reason you have to lock your car when you go into church, if not, you return to a back seat full of the giant things.... Thanks for a solution!
I made this last year and it's my husband's favorite relish. He puts it on everything! I just can't remember if I need to let it set for a while to let the flavors develop or if it's ready to serve after canning?
QUESTION.. recipe says 4 cups vinegar and 3 cups sugar, but in the video she said 8 cups vinegar and 4 cups sugar. Which one is correct? Thank you 😊 can’t wait to use up some zucchini.
I want to make this. Looks so yummy. I have a question. Is the recipe you are making a double batch of your recipe in the discription of your video? And are those pint size jars? For the 15 min. waterbath?
Looks yummy. I just made squash relish yesterday. I know it's more work and time to use the Vidalia chopper, but I can't get past the uniformity of the veggies. I think it makes all the difference in the final texture, especially for relish.
First time trying this recipe - just finished so I haven’t had a chance to taste it. My concern was I only ended up with 6 pints. I did have quite a bit of brine left. Still not sure what I did wrong. I know you said 12 pints.
hello 1st time seeing veg's not cooked in the brine. what a great idea I am canning mine tomorrow using your technique. I am a rebel canner too. You don't have to boil your lids anymore just keep in hot tap water. works every time. God bless you
I made this on Sunday! Double batch! Our family loves this.. I had to ration this out to make it for harvest. Of course.. what didn't grow this year? Yes our zucchini. Husband went to market and bought him out. I think the farmer thought he was nuts. Someone really wanted that much? Usually he can't give it away. Got 15 pints. May last thru fall.
Love this. Ever since I started adding my zucchini to my pasta sauce and any meat mixtures, it seems I never have enough zucchini. We only grow one variety that doesn't produce much, comparatively (Costata Romanesca), and we do fight a bunch of plant killing bugs. We grew it because that one tasted so good to us, and not as "squashy" ( says my husband).So I'm contemplating those high production other varieties now for these applications! lol
This relish is amazing!! I will be using the brine as my main bread and butter recipe. Hit it out of the park! Everyone loves it, they couldn’t tell it was zucchini 😆
We were introduced to squash relish, chow chow, whatever 3 years ago and have been canning ours for the last two. We use straightneck squash. Also some corn (plus much of your other goodies.). Tumeric is the workhorse. I'm not sure I even heard of that before. I love it on hotdogs and my wife puts it on top of beanies with cornbread. Our recipe is very similar to yours. For the fans, you don't know what you're missing if you don't make up a load. It's a GREAT way to get rid of some of those pesky garden squashes too! Super thanks for your video!
Cant wait to make next spring. We have a short window for squash in central Texas. Seed planted in March and the season ends in July. Thanks Rachel!!! God Bless.
I've canned 2 batches of this. Used the zesty zucchini recipe from ball blue book. Omitted the horseradish. It is amazing! I just made the zucchini in pineapple juice tonight.
Ok now I have a GO TO zucchini relish recipe- I have some zucchini coming on but am planting more this week-end as our Spring is supposed to be here. Cheers Denise- Australia
Can someone tell me what makes zucchini relish a thing? Does it taste better than regular relish? Is the use different than regular relish? I’m a fan of hot pepper relish but have never tried zucchini relish and wonder what it’s all about.
Hi I am French and we don t use this kind of relish. How do you eat it ? With what for example. It looks tasty I would like ti make some next summer ! Thank you
I made zucchini relish a few years ago when I could grow zucchini. I planned on doing it again this year but my plants all died after producing about one zucchini per plant. I had squash bug's so bad this year , I must have had 75 bug's that I found on my plants. Worst year ever for my zucchini.
Rachel seems to have made a double batch of the brine. Also, here 4:40, in making this doubled brine she uses 8 C. vinegar to 4 C. sugar, and then twice the amount of spices. It's just slightly different than in the written recipe.
YAY!! I've been waiting on this :o).. I'm starting on it as soon as I finish the video! I still have some shredded frozen zucchini from last season, do you think I could make it with that? If I thaw and strain out the water.. humm, might be worth trying a couple jars.
I have been watching you for a long time but on my husband's channel "John Brinkworth" on our TV at home and I can never leave a comment.. So I subscribed so I can start to comment. ☺
Wow. Always wanted to make a good zucchini relish. This sounds like the one. Mmmm. I am at 188.38 meters / 618.04 feet …above sea level. Does the 15 minute water bath time apply to me also. Thank you so much. Hugs 🍁🇨🇦
Hi Rachel. I so enjoyed your canning video. Their is more to come with canning zucchini. I make a worm zucchini salad as a side dish. I also make zucchini, and chicken stir fry. God Bless you Rachel. Stay safe. Maria.🙏🙏🙏🙏🙏🙏🙏✌️✌️✌️✌️✌️👍👍👍👍💟💟💟💟💟💞💞💞💞💞💕💕💕💕💜💜💜❤️❤️❤️❤️❤️🧡🧡💚💚💙💙💛💛💜
I just made this for the first time and it may be my new favorite thing ever! I must make more! Do you think it would work if I use frozen zucchini? I'm asking because I was too fast at preserving and pre-grated and froze all of my zucchini. 🤦♀️
Would you add pickle crisp with this ever. I've bought some after some awful soggy cucumber canning that I had to throw out but I'm nervous when I should be using it and when it's not good to use it.
PSA...the recipe in the description does not match the measurements in the video. I was quite confused, not sure which to follow, but I finally just jotted down everything she did in the video and we shall see how it turns out. I am at the "overnight soak" step right now, and just the look and smell of the raw veggies, once I had chopped them all was wonderful! I can't wait to finish the process tomorrow!
Making this now and confusion has set in. I understand video is doubled. if the recipe in description is a single batch - then wouldn't the total amount of zucchini squash be 24 cups?? 12 is mentioned in the video.
You said you were using 8 cups vinegar and 4 cups sugar. But then you said you were using equal amounts of each. So I'm confused on what you actually used. The written recipe said 4 cups vinegar and 3 cups sugar. Can you please clarify. I know you said we can use more or less sugar to our taste. Thanks Rachel!!
This recipe is very similar to the one in the book "Company's Coming" zucchini relish. I have been making this relish for some years now and people who don't and won't eat zucchini or vegetables for that matter love this relish. I just don't tell them it is zucchini in the jar. It too is one of the most requested canning items I make!! So good!!!
I am making this right now. I just wanted to confirm. There was no water in the brine only vinegar? The brine tastes very vinegary. I just want to be sure I did this right before I can. Also I have lots of extra brine can I save or use for pickles?
Canning salt is made from pure granulated salt. What sets it apart from other salts is that it doesn't contain anti-caking ingredients or additives like iodine. so u can use sea salt, or other pure salt...remember when u buy "pickling salt or canning salt" u are going to pay more for that small bag...
Neighbour keeps leaving huge zucchini on my porch. Thankfully you have lots of recipes. So far I have done Mock pineapple, 16 pints and some juiceleft over canned, 6Pints shredded pineapple zucchini and a pint of juice, Now making the relish. About to rinse. All these years of canning and I missed all these great ones. Too late for some, but will make great gifts. Thank you Rachel & Todd.
I have never canned anything and this is my first recipe I am doing the only this I am going to do different is pints instead of 1/2 pints because that is what I have. I was just wondering if that would work and if the processing time would change?
I don’t like sweet relish at all, can you omit the sugar or what is the least amount I should use? Have you ever tried that. Thank you looks delicious.
I was under the assumption we weren't to use corn starch in canning.. how is it ok to put in this recipe??? (New canner here.. just asking for clarity)
I've been missing you so much! We moved house again and I've been without a garden for 6 months! I couldn't watch, it made me to sad and jealous!! But I'm back, and ready to binge watch. My garden is going in on Monday!!
I'm not sure if I missed it, does the relish have to sit for a few weeks for the flavors to meld (like Dilly Beans) or is it delish enough to eat right away. I only canned a small amount to try and don't want to open them too early.
Made this yesterday and today. Did a taste test. Oh my word!!!! So good! Going to scam a few more zucchinis from my daughter in law's garden and make more. (I will actually ask first) I only made a half recipe because that's the amount of ingredients I had. Also added a finely chopped jalapeno to the half recipe, because I had one and what the hay. It's a winner! Thankyou!
thanks Rachel, going to do this with my fall harvest of zuchini, JUST starting to flower today, probably have some fresh ZUC in a few weeks. Im exhausted how bout you?
@@1870sOkay, but also in the video Rachel states that there are 12 cups of shredded zucchini in the bowl…and the printed recipe states it is for 12 cups of zucchini…so I’m wondering, was there also another 12 cups of onions and peppers in her bowl to create the “doubled batch” claimed in these comments? Also, are the jars in the video pints or half-pints?
Hi, I thought you might want to know, I won second place in the Kentucky State Fair with your fabulous zucchini relish recipe! Thank you so much!
Awesome
so cool!!! nice.
That's nice.
I make this zucchini relish ALOT! I have a lot of friends that love it. Wanted to tell you, once you rinse the squash, use a salad spinner to get all water out of it. This works fantastic!
That is a wonderful tip! Thank you so much for sharing 🥰
Genius tip using the salad spinner!!! ❤
My new favorite recipe!! Totally tried the salad spinner idea and it worked great!!!
A question. would one put the zucchini in a mesh bag before in the salad spinner?
I made this over the weekend, Ball has the same recipe..( little different on spices) but it turned out super yummy.
I dont like sweet relishes.
But I will eat this one..as a side dish. Yum!
So happy I found another awesome recipe for preserving my zucchini..all thanks to you.
If you mix your cornstarch with your sugar, you won't have to worry about lumps.
That is a great tip! Thank you.
Your videos are always so calming. It reminds me of just sitting in the kitchen with my husband's family watching all the women just hang in their kitchens so relaxed on the weekends casually pushing through one or two kitchen projects. 😊
Do you think this would work with frozen shredded zucchini?
I have some zucchini but don't like sweet relish. I've wondered about making a sour/dill version. But...have already made a whole bunch of dill relish with cucumbers, so not sure I would need or use it.
Lovely video, beautiful end product. I think all home canned food is pretty.
It looks so good, Ive never eaten any zucchini relish before. What kinds of things do you eat it on? I might want to can some of this stuff.
I use it in my potato salad, tuna salad, put on hotdogs, etc
Coming from a different culture and being diabetic, I am shocked by the quantity of sugar used in your cuisine: with meat, vegetables, fish...Love your videos, your garden, atmosphere on your homestead, in your family:)))
It'd be the seed oils that fatten up and kill us westerners, not so much sugar..
Allulose
Another great one I am doing today!!! I am sooo excited! I have watched you forever and love your videos as well and the chatting! Very relaxing! I will end up with a Rachel Pantry LOLOLOL Thank you so much for all your wealth of knowledge and experience!
I just made this recipe. It is phenomenal. What a fantastic recipe to use up my abundance of zucchini and yellow squash. My husband ate half a jar of it on one sandwich. 😆. Thank you so much for sharing this. The flavor is on point. I only made a small batch which is what I always do with new recipes. But this weekend I’m making a double batch like you did in the video. Maybe more. Happy canning to you Rachel!!! 😊❤️
Ah this is perfect timing! Recently started binge watching your videos which are truly inspirational. We’re based in the UK and running our own smallholding/ homestead whilst also working full time. Love the self care recipes of home made shampoo etc as well as the gardening, cooking and vlogs. Do you have anything on what exercise you do/don’t do for weight management etc etc? From another 40 something yr old mama 😉 Tracy 💚
Lol, are you trying to say Rachel is hot? I agree she's beautiful! So Rachel, what do you do?
Rachel's test kitchen, I am so intrigued!
I love using surplus yellow squash for relish! Delicious -indeed!
Just finished my first batch!! This is more tart then the store bought I hope that’s how it’s supposed to be and omg it’s amazing! This is a must I will def save it to make again. Thank you!
This is what I needed to see! I dislike bread and butter pickles/sweet pickles and I was worried this might be too sweet.
Thank goodness! Another recipe I’m being inundated a bit with zucchini at the moment! All ideas are welcome. Bless you :)
Have you posted the zucchini bread recipe using the wonder pineapple zucchini that we canned a week or so ago? I’d love to try making it.
Zucchini is the reason you have to lock your car when you go into church, if not, you return to a back seat full of the giant things.... Thanks for a solution!
So hysterical! I love it!
First year canning and first year growing a small garden. Will definitely plant zucchini next season.
I made this last year and it's my husband's favorite relish. He puts it on everything! I just can't remember if I need to let it set for a while to let the flavors develop or if it's ready to serve after canning?
QUESTION.. recipe says 4 cups vinegar and 3 cups sugar, but in the video she said 8 cups vinegar and 4 cups sugar. Which one is correct?
Thank you 😊 can’t wait to use up some zucchini.
I want to make this. Looks so yummy.
I have a question. Is the recipe you are making a double batch of your recipe in the discription of your video?
And are those pint size jars? For the 15 min. waterbath?
Looks yummy. My zucchini did not do well this year. I will have to save this for the future.
Looks yummy. I just made squash relish yesterday. I know it's more work and time to use the Vidalia chopper, but I can't get past the uniformity of the veggies. I think it makes all the difference in the final texture, especially for relish.
First time trying this recipe - just finished so I haven’t had a chance to taste it. My concern was I only ended up with 6 pints. I did have quite a bit of brine left. Still not sure what I did wrong. I know you said 12 pints.
She had 12 half-pints. So six pints would be right.
I am deathly allergic to zucchini and yellow squash, yet here I am, watching the whole video! Your videos are so relaxing (for us, not for you!) 😂
Yes she is very relaxing!
Oh my goodness, I have never heard of that allergy. Yes, I love her videos. Take care!
Use cabbage or what ever. It’s basically chow chow. Add all your garden leftovers for yummy relish later.
Oh my goodness! I have never heard about anyone been allergic to zucchini before! Wow!
@@angelacollins1343 it’s the stupidest thing ever! I’m always scared restaurants won’t believe me because it’s so weird.
I 1.5ed this recipe. I ended up with a TON of leftover brine. Any idea why?
hello 1st time seeing veg's not cooked in the brine. what a great idea I am canning mine tomorrow using your technique. I am a rebel canner too. You don't have to boil your lids anymore just keep in hot tap water. works every time. God bless you
Hi why is the recipe measurement in the description different from what’s in the video
Can you use more squash then Zucchini I have a ton of squash and like 2 Zucchini
In the video she says 8 cups of vinegar but in the description she has written 4cups which is it?
I made this on Sunday! Double batch! Our family loves this.. I had to ration this out to make it for harvest. Of course.. what didn't grow this year? Yes our zucchini. Husband went to market and bought him out. I think the farmer thought he was nuts. Someone really wanted that much? Usually he can't give it away. Got 15 pints. May last thru fall.
Love this. Ever since I started adding my zucchini to my pasta sauce and any meat mixtures, it seems I never have enough zucchini. We only grow one variety that doesn't produce much, comparatively (Costata Romanesca), and we do fight a bunch of plant killing bugs. We grew it because that one tasted so good to us, and not as "squashy" ( says my husband).So I'm contemplating those high production other varieties now for these applications! lol
I know this is an old comment but did you process the pints for the same time, 15 minutes, as the half-pints?
I know this is old but would pints be processed at 15 minutes, too?
I purchased the Amish water bath canner a few months ago!! It’s a game changer for canning season!!! 👏👏👏
I know, it's amazing! We got an extra rack for ours, so we can "stack" on big days: amzn.to/3BqrkOa
Yes I purchased the extra rack also! Happy canning! Love all your videos ! Thank you!
This relish is amazing!! I will be using the brine as my main bread and butter recipe. Hit it out of the park! Everyone loves it, they couldn’t tell it was zucchini 😆
What was the brine?
How concentrated is the vinegar in your recipie?
Never had zucchini relish, but it looks delicious 💕🌻
We were introduced to squash relish, chow chow, whatever 3 years ago and have been canning ours for the last two. We use straightneck squash. Also some corn (plus much of your other goodies.). Tumeric is the workhorse. I'm not sure I even heard of that before. I love it on hotdogs and my wife puts it on top of beanies with cornbread. Our recipe is very similar to yours. For the fans, you don't know what you're missing if you don't make up a load. It's a GREAT way to get rid of some of those pesky garden squashes too! Super thanks for your video!
Cant wait to make next spring. We have a short window for squash in central Texas. Seed planted in March and the season ends in July. Thanks Rachel!!! God Bless.
I've canned 2 batches of this. Used the zesty zucchini recipe from ball blue book. Omitted the horseradish. It is amazing! I just made the zucchini in pineapple juice tonight.
Ok now I have a GO TO zucchini relish recipe- I have some zucchini coming on but am planting more this week-end as our Spring is supposed to be here. Cheers Denise- Australia
I love your shirt Rachel.
Thanks! ♥
What do yall use this on besides hot dogs?
Oh my goodness Rachel, I’ve been waiting for this one!!!!! Thank you!
Can someone tell me what makes zucchini relish a thing? Does it taste better than regular relish? Is the use different than regular relish? I’m a fan of hot pepper relish but have never tried zucchini relish and wonder what it’s all about.
It's one way to use up a bunch of Zucchini. That's what makes it a 'thing'.
I would call this slaw not relish.
Not to sound sound completely dumb.....but what do u do with this relish? You put it on stuff? Eat it by its self? Add it to a certain Recipe?
Burgers, Brats, Hot dogs, use it with mayo to make tartar sauce. It's awesome ♥
Hi I am French and we don t use this kind of relish. How do you eat it ? With what for example. It looks tasty I would like ti make some next summer ! Thank you
Oh bugers, sausage, tuna salad, lots of uses
I made zucchini relish a few years ago when I could grow zucchini.
I planned on doing it again this year but my plants all died after producing about one zucchini per plant. I had squash bug's so bad this year , I must have had 75 bug's that I found on my plants. Worst year ever for my zucchini.
Next year try spraying with Neem oil mixed with Azamax. It’s the only thing I’ve found that has worked for me.
I just made this today for the first time! Anxious to try it out!
Need some clarification: recipe list calls for 3/4 tsp tumeric, but video states 1 1/2 tsp.
Rachel seems to have made a double batch of the brine.
Also, here 4:40, in making this doubled brine she uses 8 C. vinegar to 4 C. sugar, and then twice the amount of spices.
It's just slightly different than in the written recipe.
YAY!! I've been waiting on this :o).. I'm starting on it as soon as I finish the video! I still have some shredded frozen zucchini from last season, do you think I could make it with that? If I thaw and strain out the water.. humm, might be worth trying a couple jars.
Yup, frozen will be perfect. Just salt and get all that water out.
Can I also use cucumbers
I have been watching you for a long time but on my husband's channel "John Brinkworth" on our TV at home and I can never leave a comment.. So I subscribed so I can start to comment. ☺
Ya, welcome Barb ♥
@@1870s
Thank you Rachel now I feel connected. ❤
You sure are ♥
You can substitute sea salt for canning salt. My Amish neighbor told me this, this year when I couldn't find canning salt.
Yes I also always do. Or kosher.
Wow. Always wanted to make a good zucchini relish. This sounds like the one. Mmmm. I am at 188.38 meters / 618.04 feet …above sea level. Does the 15 minute water bath time apply to me also. Thank you so much. Hugs 🍁🇨🇦
I am still kind of new to canning, and I thought it was a big no to using cornstarch in any method of canning. How are you using it?
It’s not recommended. I do love this channel but Rachael is what I’d consider a “rebel canner”. To each his own tho.
I had heard that too and thought maybe clear gel would be a good substitute.
clearjel could be a perfect sub if you're not comfortable with it.
Hey Jackie how about using arrowroot instead of cornstarch?
I don't seem to be able to find the recipe you were going to put in the description.
I just found it in the heading. Thanks
Hi Rachel. I so enjoyed your canning video. Their is more to come with canning zucchini. I make a worm zucchini salad as a side dish. I also make zucchini, and chicken stir fry. God Bless you Rachel. Stay safe. Maria.🙏🙏🙏🙏🙏🙏🙏✌️✌️✌️✌️✌️👍👍👍👍💟💟💟💟💟💞💞💞💞💞💕💕💕💕💜💜💜❤️❤️❤️❤️❤️🧡🧡💚💚💙💙💛💛💜
Do you mean warm, Maria?
No she means worm.🙄😂😂😂
I just made this for the first time and it may be my new favorite thing ever! I must make more! Do you think it would work if I use frozen zucchini? I'm asking because I was too fast at preserving and pre-grated and froze all of my zucchini. 🤦♀️
Would you add pickle crisp with this ever. I've bought some after some awful soggy cucumber canning that I had to throw out but I'm nervous when I should be using it and when it's not good to use it.
PSA...the recipe in the description does not match the measurements in the video. I was quite confused, not sure which to follow, but I finally just jotted down everything she did in the video and we shall see how it turns out.
I am at the "overnight soak" step right now, and just the look and smell of the raw veggies, once I had chopped them all was wonderful! I can't wait to finish the process tomorrow!
Thank you so much. I learn so much from you.
Making this now and confusion has set in. I understand video is doubled. if the recipe in description is a single batch - then wouldn't the total amount of zucchini squash be 24 cups?? 12 is mentioned in the video.
You said you were using 8 cups vinegar and 4 cups sugar. But then you said you were using equal amounts of each. So I'm confused on what you actually used. The written recipe said 4 cups vinegar and 3 cups sugar. Can you please clarify. I know you said we can use more or less sugar to our taste. Thanks Rachel!!
This recipe is very similar to the one in the book "Company's Coming" zucchini relish. I have been making this relish for some years now and people who don't and won't eat zucchini or vegetables for that matter love this relish. I just don't tell them it is zucchini in the jar. It too is one of the most requested canning items I make!! So good!!!
Can tell this is a newer recipe. The older traditional relishes definitely were not sweet. Take care and have a blessed day tomorrow. 🍀
why do most recipes call for pickling whole cucumber: water and vinegar, but for relish just vinegar? do you have an explanation?
Rachel
Did you work with hot jars or room temp?
I almost always work with room temp jars
I am making this right now. I just wanted to confirm. There was no water in the brine only vinegar? The brine tastes very vinegary. I just want to be sure I did this right before I can. Also I have lots of extra brine can I save or use for pickles?
Canning salt is made from pure granulated salt. What sets it apart from other salts is that it doesn't contain anti-caking ingredients or additives like iodine. so u can use sea salt, or other pure salt...remember when u buy "pickling salt or canning salt" u are going to pay more for that small bag...
How do you all use this? Aside from tuna salad?
Tartar sauce, pickles, burgers, etc.
Neighbour keeps leaving huge zucchini on my porch. Thankfully you have lots of recipes. So far I have done Mock pineapple, 16 pints and some juiceleft over canned, 6Pints shredded pineapple zucchini and a pint of juice, Now making the relish. About to rinse. All these years of canning and I missed all these great ones. Too late for some, but will make great gifts. Thank you Rachel & Todd.
What was the brine part? I want to try this one but don't have the brine part. Thanks for your videos!
Hi Rachel! Do you think it needs pickle crisp? I’m making it this weekend and would like your opinion 😊
I have never canned anything and this is my first recipe I am doing the only this I am going to do different is pints instead of 1/2 pints because that is what I have. I was just wondering if that would work and if the processing time would change?
I don’t like sweet relish at all, can you omit the sugar or what is the least amount I should use? Have you ever tried that. Thank you looks delicious.
I was under the assumption we weren't to use corn starch in canning.. how is it ok to put in this recipe??? (New canner here.. just asking for clarity)
Can you make videos on using the salsa with a meal or as a meal? I’m not
Sure how to use it once preserved. Thank you.
The recipe you wrote in the heading is different than what you made in the video. Now I'm confused 😕
It's zucchini relish?
Ya. Which recipe? The one you did in the video or the one in the title where you comment on your own video?
BTW my sister and I love watching your videos and learning from you!
Do you think that trombonconi squash would be good in this recipe? I have so much, I need to do something with it. Haha
Looks delicious - I would have liked to see the end though, how you used the hot water to finish the process...
All water bath canning is the same. We have over 100 videos posted that go into much more detail.
@@1870s Will look for those, thank you
I've been missing you so much! We moved house again and I've been without a garden for 6 months! I couldn't watch, it made me to sad and jealous!! But I'm back, and ready to binge watch. My garden is going in on Monday!!
Hi there I was wondering I don’t have celery seed, could I substitute it for celery salt?
So are you making a double batch because some of the ingredients were doubled in this video and some werent
Cheaper "Plain" salt doesn't have iodine in it so it's the equivalent of "canning salt."
We don't really like to eat much sugar. What is the lowest amount you would recommend using? Could I get away with a cup?
Is it possible to adjust a recipe to only do one jar of something. I might not like something, so don't want 8 jars of it.
I'm not sure if I missed it, does the relish have to sit for a few weeks for the flavors to meld (like Dilly Beans) or is it delish enough to eat right away. I only canned a small amount to try and don't want to open them too early.
Do you rinse the salt out just because of taste?
The salt pulls the water out of the shredded Zucchini. That's why you rinse, then drain it. It would be way too salty if it wasn't rinsed.
I've never canned but am I the only one who imagines that I would want to lick the rim of the jar to put the flat on?
Made this yesterday and today. Did a taste test. Oh my word!!!! So good! Going to scam a few more zucchinis from my daughter in law's garden and make more. (I will actually ask first) I only made a half recipe because that's the amount of ingredients I had. Also added a finely chopped jalapeno to the half recipe, because I had one and what the hay. It's a winner! Thankyou!
This was great!
This sounds Delish and I LOVE your shirt! ❤️🥒🫑🌶
Any way to make it without all that sugar? We love dill relish but not sweet relish. . .
thanks Rachel, going to do this with my fall harvest of zuchini, JUST starting to flower today, probably have some fresh ZUC in a few weeks. Im exhausted how bout you?
Thank you Rachel!!!
I was under impression you shouldn't can with corn starch?
Would this work if you finely diced the zucchini rather than shredding it?
This sounds delicious, especially making my own tartare with it. I think the video measurements don't match the recipe , is it me? Lol .
Maybe the brine is doubled on video?
I asked Rachel, she said yup the video is doubled.
@@1870s thanks mate 🤩
@@1870sOkay, but also in the video Rachel states that there are 12 cups of shredded zucchini in the bowl…and the printed recipe states it is for 12 cups of zucchini…so I’m wondering, was there also another 12 cups of onions and peppers in her bowl to create the “doubled batch” claimed in these comments? Also, are the jars in the video pints or half-pints?
Oh Rachel that shirt!!! Love it! And need that wooden "paddle"! Hope it's in your shop!! Love ya sis, Kristy in MO :)