tag:blogger.com,1999:blog-21604084.post2055192487123051010..comments2024-03-22T06:22:42.643-04:00Comments on Lindsey's Luscious: Save us all from.....THE ZUCCHINI!Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-21604084.post-35641118683349555902019-09-26T12:31:31.364-04:002019-09-26T12:31:31.364-04:00I love the zucchini relish it is just the right s...I love the zucchini relish it is just the right sweetness. Most others have way to much sugar for me.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-51115769410638243252012-09-20T14:58:25.630-04:002012-09-20T14:58:25.630-04:00Hi, Judy! Thanks for the comment. I must confess t...Hi, Judy! Thanks for the comment. I must confess that I make it with a scant cup of sugar myself now or else it's too sweet for my taste. And I celebrate your frugalness! Isn't it AWESOME when the jars are the most expensive part of the recipe? Tee hee. --GinaJoy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-76116367523448120812012-09-20T14:51:14.583-04:002012-09-20T14:51:14.583-04:00Found this on an internet search and while the com...Found this on an internet search and while the comments are old, I hope you see this. I made it with half the sugar (halved the recipe itself, so only 3/4 cup total) and upped the mustard seed a bit. It is PHENOMENAL. I used what I had in the fridge as far as vegetables (mix of colored peppers, green zukes and yellow zukes) plus the carrots and I've got to say I couldn't be happier. I was paying $6 a jar for this at the farmers market and now I have 9 half pints, almost free as the veggies were from my garden. Thanks so much!!!Judynoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-41495419017822619212009-08-31T20:06:45.253-04:002009-08-31T20:06:45.253-04:00Thanks, Gina--important lesson learned w/o the pai...Thanks, Gina--important lesson learned w/o the pain of being poisoned. :) JenJennoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-73953185519602423892009-08-31T17:26:40.685-04:002009-08-31T17:26:40.685-04:00CONGRATS on your awards at the fair! That's s...CONGRATS on your awards at the fair! That's so fun!! :-D<br /><br />And yes, I do think your relish is safe, as the brine is straight vinegar. Just remember in the future to keep the veggies in the same proportion as the recipe dictates, just to be safe.<br /><br />--GinaJoy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-21321088218335209602009-08-30T21:31:43.826-04:002009-08-30T21:31:43.826-04:00I just saw your reply. I returned to tell you tha...I just saw your reply. I returned to tell you that we entered it in our County Fair--my 10 yo daughter won Best of Show w/ it, and I took a 2nd place in Open. THANKS! =D<br /><br />I had forgotten about the delicate balance of acidity--thanks for the concern. I did process it in a hot water bath as you recommended. Think we're OK? I did use the real ACV...Jennoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-88320735453070316872009-08-11T14:03:44.066-04:002009-08-11T14:03:44.066-04:00Hi, Jen. So glad you liked it! I just can't ...Hi, Jen. So glad you liked it! I just can't get enough of the stuff myself!<br /><br />However...I am compelled by fear of improper canning practices to ask if you processed yours? Even if you did, you're probably okay, as this recipe uses straight vinegar as a brine. But always remember, when you make substitutions in canning recipes, you must keep them in proportion so as not to throw the pH out of whack. So swapping out a green pepper for a red pepper is no problem (or hot peppers for sweet ones, as I did). But ADDING a cup of carrots (or other vegetable) lowers the overall acidity of the mixture, which can be dangerous in home processing. Just to be safe, you might want to add some extra vinegar--maybe taking it to three cups? just saying.Joy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-88794905833729835622009-08-03T06:23:35.824-04:002009-08-03T06:23:35.824-04:00Thanks for sharing and the great instructions. I ...Thanks for sharing and the great instructions. I made this yesterday and it's really good ( my 1st zuke relish). Only used about 1/4 c. honey and a loose 1/2 c. brown sugar. No red pepper (used green), and extra c. of carrots. I did rinse lightly and we love it.Jennoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-30747277535850547022008-08-06T21:20:00.000-04:002008-08-06T21:20:00.000-04:00Yes, that amount of sugar is "correct," though I h...Yes, that amount of sugar is "correct," though I have seen the same amount of zucchini sweetened with up to SIX cups of sugar! The most common recipe calls for 4 1/2 cups, so I was aiming for the low end. Since you're using a straight vinegar brine, it really does require some sugar to balance it out. But I admit, I just made a batch this past weekend, and I cut the three cups in my posted recipe by half, and I much preferred it to the sweeter version. The vinegar keeps the recipe safely high-acid, so the sugar can be added according to taste. I personally would not go below a cup, though, as I think the vinegar would become overbearing. But as you say, each to her own tastes.<BR/><BR/>I'm sorry that the first batch was too sweet for you. I suggest you give those as gifts, as most people like sweet relish. Then make a new, less sweet batch for yourself! Lord knows, there'll be more zucchini! :-)<BR/><BR/>Good luck--GinaJoy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-70645665310406317722008-08-05T22:10:00.000-04:002008-08-05T22:10:00.000-04:00I made this because I had to use up a surplus of s...I made this because I had to use up a surplus of summer squash. I was really excited when you said you didn't like sweet relishes, as I don't either and all the other ingredients looked yummy. 3 cups sugar did seem like a lot, but I put it in. Wow. It is sweet. Ugg. Are you sure the proportions are correct, because this really is way too sweet. To each their own, I was just wondering if I did something wrong or if our versions of sweet differ wildly. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-64310991896984694562007-08-16T10:07:00.000-04:002007-08-16T10:07:00.000-04:00Oh, I also wanted to add...the salsa is really goo...Oh, I also wanted to add...the salsa is really good as a topping on some grilled or blackened (Cajun)chicken!<BR/><BR/>Yum, now I want to make some more! I used up all my jars from last year.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-30592050827823205512007-08-15T15:36:00.000-04:002007-08-15T15:36:00.000-04:00Hey, Randi!Kosher salt and canning salt can genera...Hey, Randi!<BR/><BR/>Kosher salt and canning salt can generally be used interchangeably, as they are both pure salt with no additives that might adversely affect pickling. However, kosher salt is flaked, so it takes up more volume in any measurement. That is to say, you'll need to use a little more of it as compared to canning salt. How much more? Well, that varies by brand. For this recipe, where the exact amount of salt is not critical, I might use six tablespoons of kosher salt to sweat the zucchini overnight. That should work fine.<BR/><BR/>--GinaJoy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-84446770927756655392007-08-15T15:27:00.000-04:002007-08-15T15:27:00.000-04:00Must I use pickling salt or would kosher salt work...Must I use pickling salt or would kosher salt work?Randihttps://www.blogger.com/profile/06706134539834283798noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-89773043157473336152007-08-15T15:19:00.000-04:002007-08-15T15:19:00.000-04:00Ooh! That sounds faaaaabulous! I'm definitely goi...Ooh! That sounds faaaaabulous! I'm definitely going to try that. Thanks for the recipe!<BR/><BR/>--GinaJoy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-17490545692028203232007-08-15T10:01:00.000-04:002007-08-15T10:01:00.000-04:00You should try some Zucchini Salsa! This is aweso...You should try some Zucchini Salsa! This is awesome when opened and mixed with some fresh, chopped tomatos and a little bit of fresh cilantro.<BR/><BR/>Corn and Zucchini Salsa <BR/>(from Preserving the Harvest) <BR/><BR/>Note: The ingredients list below only makes two 1 pint jars, so I tripled it. <BR/><BR/>3 med zucchini, cleaned, trimmed, and diced <BR/>1 1/2 teaspoon salt <BR/>2 ears yellow corn, husked, silks removed <BR/>4 T olive oil <BR/>2 large tomatoes, seeded & chopped <BR/>1 cup fresh lime juice (I used bottled) <BR/>1/2 cup cider vinegar <BR/>2 jalapeno chilis, seeded & minced <BR/>1/4 cup finely chopped scallions <BR/>3 cloves garlic, minced <BR/>1/4 teaspoon ground black pepper <BR/><BR/>Toss the zucchini with the salt and "sweat" for 1/2 hour in a non-reactive colander. Rinse and dry. <BR/><BR/>Coat corn with 2 teaspoons of olive oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes (until lightly browned). Cool & cut off kernels from cobs. I cut the kernels off before roasting; it was easier. <BR/><BR/>Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalpenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and simmer 10-15 minutes. <BR/><BR/>Ladle into hot jars, leaving 1 inch headspace, and cap & seal. Process in a BWB for 15 minutes. <BR/><BR/>End note: I added about 2 T of cumin to my batch as it "needed something." If you're following the recipe for 2 pints, then add about 1 tsp of cumin if desired.Anonymousnoreply@blogger.com