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.  -  18 Aug 2003  (Review from Allrecipes USA and Canada)

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.  -  10 Oct 2003  (Review from Allrecipes USA and Canada)

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  -  01 Aug 2009  (Review from Allrecipes USA and Canada)