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Zucchini Mustard Relish - Page 2

post #21 of 25
Thread Starter 
Quote:
Originally Posted by MRH View Post

I made this yesterday turned out well!  Good way to use zuchini. I didn't have any celery seed  (local grocery stores out too) and used a half cup of chopped celery. I am not much for the sweet relish  (Wife and kids like it though)  I am thinking maybe today I will try another batch, but leave out the sugar.  Have you tried it without sugar?

 

Thanks,

Mark

If you don't like sweet relish, I wouldn't leave the sugar out of this one. It is meant to be a sweet relish. I would go with a Picalilli or green tomato relish. The problem with changing recipes for canned goods is that the balance of sweet and acid is important so it doesn't spoil in the jar.

 

I'm glad your family liked it.

 

Disco

post #22 of 25

I made a batch without sugar and added some garlic. So we will see.  Not worried about no sugar, dill pickles don't have sugar and the vinegar is acidic.  Plus I pressure canned them!

 

Mark
 

post #23 of 25
Thread Starter 
Quote:
Originally Posted by MRH View Post

I made a batch without sugar and added some garlic. So we will see.  Not worried about no sugar, dill pickles don't have sugar and the vinegar is acidic.  Plus I pressure canned them!

 

Mark
 

I'll be interested to hear the result.

 

Disco

post #24 of 25

Tried it tonight on a deer brat I made.... It was very good not as sour I thought it was going to be but very tasty!
 

post #25 of 25
Thread Starter 
Quote:
Originally Posted by MRH View Post

Tried it tonight on a deer brat I made.... It was very good not as sour I thought it was going to be but very tasty!
 

Experimentation is the precursor of great food. Way to go!

 

Disco

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