Zucchini Relish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 7, 2014
I make this every Summer with cookouts, I add a bit of sweet onion and a bit of crushed garlic. It is a great added item on the table for hot dogs and burgers, Have fun!
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Cooking Level: Intermediate

Living In: Mattawan, Michigan, USA

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Reviewed: Aug. 3, 2009
The taste is a little bland and it does get mushy after awhile. I probably will not make this recipe again.
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Reviewed: Aug. 1, 2009
I made this yesterday but I let the zucchini rest prior to makeing to rid it of most of the water. I kicked it up a notch bu adding red and green peppers diced along with thinly sliced red onion. It added colour as well as enhanced the taste. I sampled this AM to ensure it was OK to serve for a BBQ this evening and for me it is a go Hopefully all will enjoy. Don't be afraid the enhance recipes It is amazing what you come up with
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Cooking Level: Expert

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Reviewed: Jun. 14, 2006
I made this yesterday. I expected it to be crunchy and tangy, but it was soft and mushy. Sorry, but I didn't like it, although I love limes and zucchini. I gave it two stars for the ones who do like it and the ones who may want to try it.
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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

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Reviewed: Oct. 10, 2003
I made this relish yesterday, and tasted it today. I am not familiar with canning or making my own relish, having never done it before, so I gave this the benefit of the doubt by giving it two stars. This was not good at all, it just tasted like lime juice with a bit of cilantro. Will not make it again.
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Cooking Level: Expert

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Reviewed: Aug. 29, 2003
Quick & easy, but I may have added too much cilantro-it was quite strong the first day. Also, the zucchini tends to get softer/mushier as time goes on. But very tasty, and an alternative way to use your zucchini!
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Reviewed: Aug. 18, 2003
Very, Very Tasty!! I'm surprised that no one else has rated or reviewed this recipe yet. Instead of grating the zucchini which would produce a soggy glob, I used the multi-holed shredder side of my 4 sided grater--worked perfectly. I then followed the ingredients and directions as given. I packed it tightly into a 1 pint wide mouth mason jar--with only a slight bit not fitting--and then refrigerated it overnight. Today, for lunch, I grilled a burger and used some of the relish on it. Absolutely delicious. I am already thinking of other ways that I can incorporate this great flavor and texture into other dishes. Thanks much, Sara, for publishing this recipe.
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