Squash Relish D'Italia

Tiffany Bannworth

By
@MissAnubis

I know the feeling of growing your own squash, then all of a sudden having a million of them with which to contend.

This happened to us with eggplant one Thanksgiving too.

Here is another way to keep squash for the long haul. I am French and Italian, so you know this recipe was in the works.

Enjoy!


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Comments:

Prep:

15 Min

Cook:

55 Min

Ingredients

4
yellow crooked neck squash, shredded
2
elephant garlic cloves, minced (can replace with 5 regular cloves)
1
purple onion, sliced small
1
red bell pepper, shredded or sliced finely (optional), adds nice color
4
carrots, shredded (optional) adds color
1 Tbsp
ground oregano
2
bay leaves
1 tsp
garlic salt
1 Tbsp
cayenne pepper
2 Tbsp
parsley
3/4 c
apple cider vinegar
1 1/2 c
white vinegar
2 c
water
1/4 c
sugar
1 tsp
sea salt
1/4 c
wine (optional)

Directions Step-By-Step

1
Place all ingredients in a pot, bring to a boil and reduce to low heat.
2
Cook on low, covered, for 45min to 1hr.
3
Remove bay leaves.
4
Scoop with a slotted spoon into sterilized jars filling 7/8 of the way.
5
Bring the remaining liquid back to a boil. Ladle into jars, leaving 1/2 space.
6
Can using, water bath method.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy