Living as I do over here in mediaeval England, I have never processed any preserves after bottling them. Using recipes written for the UK there are never any problems because there is always sufficient sugar, salt or vinegar. (I am talking here about jams, jellies, chutneys and pickles - there are some things I would never consider preserving at home like meat, fish or mushrooms unless I had the correct equipment and expertise). How do you think this relish would behave if it was merely bottled in sterilized hot jars and covered with a waxed disc and screw cap? Flora - also up to my eyebrows in courgettes (zucchini). Family heartily sick of them already.

Darn, I already shredded the zukes and 1 onion (1 cup), since I don't have a meat grinder and someone said on the zucchini thread they use the FP shred disk. I figure a relish is for topping hot dogs, Linda Lou's recipe is nearly identical to the local church recipe and theirs looks shredded too. I've already made JoP Piccalilli and will be doing a chow-chow. I have more squash so can do a hand-chop version (if I don't use it all in chow-chow) later. Actually, comparing to NCHFP, the OSU recipe is the Pickle Relish I already made 6 half pints of, but using zucchini instead of cucumber specified on NCHFP website - all other ingredients and amounts are the same, OSU just subbed zukes for cukes. I chopped everything in that relish since recipe said chop not grind. I'll probably cut the 3C of onion to 2C (for 10C of zukes, 6 pint yield) but I really didn't know how much pepper(s) to use. And it just seemed like a lot of sugar, I'll reduce to taste. I know it's tested since I found the recipe on Missouri extension site but now it's gone, just was wondering why OSU recipe used more vinegar. Am I close in guessing 1C for "ground" (I'd probably use a small dice, not the shred disk, do it by hand not FP) for "1 bell pepper"? I don't have bells, I have Corno di Toro, Sweet Banana, Tequila Sunrise and some hot peppers. This post was edited by ajsmama on Mon, Sep 29, 14 at 15:57

My first reaction was "huh? What's she talking about? Grated zucchini is grated zucchini, right?" Then realized maybe there were particular herbs and spices mixed in. Thing about grated zucchini is that it melts if left standing for any length of time. So the first step is to salt it in a colander and let is drain for at least 30 minutes. Rinse off the salt, squeeze the zucchini to remove as much additional moisture as you can. Then use it for your topping. The possibilities are endless, from simply adding salt & pepper, to using it as a substitute for cucumber in various yoghurt sauces. Or use it as a substitute for cabbage in coleslaw. Zucchini has little flavor of its own, but readily grabs flavors from whatever it's mixed with. So you can be pretty creative with it as a topping. Here's one possibility: Zucchini Raita 4 large zucchini 2 tbls salt 2 cups plain yogurt 2 garlic cloves, mashed 1 tsp ground cumin seed 2 tbls cilantro (mint or parsley can substitute)minced 1 tsp paprika Pinch cayenne. Peel and seed the zukes. Grate them and put in a colander. Sprinkle with the salt and mix. Let stand 30 minutes. Rinse and squeeze out the moisture. Mix the yogurt, garlic, cumin seed and paprika in a shallow serving bowl. Add the cucumber and mix well. Make designs on the top with the paprika and cilantro. Or just mix them in if presentation isn't important.

I really like this one...I don't care for the crunchies tho. Kinda sweet...but really delish! CRANBERRY RELISH 1 c. sugar 1 c. water 1 (12 oz.) bag cranberries 1 (3 oz.) pkg. raspberry gelatin 1/2 c. coarsely chopped walnuts (I didn't add) 1 (about 8 oz.) can crushed pineapple, drained 1/2 c. diced celery (I didn't add) Dissolve sugar in water and bring to boil in large pot. Add berries. Return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in gelatin until completely dissolved. Cool completely. Add remaining ingredients. Refrigerate 24 hours. Serves 8 to 10. NOTE: The gelatin doesn't make the relish firm, but thickens it slightly.