Squash Relish D'Italia
By
Tiffany Bannworth
@MissAnubis
1
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!
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!
Ingredients
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4yellow crooked neck squash, shredded
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2elephant garlic cloves, minced (can replace with 5 regular cloves)
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1purple onion, sliced small
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1red bell pepper, shredded or sliced finely (optional), adds nice color
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4carrots, shredded (optional) adds color
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1 Tbspground oregano
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2bay leaves
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1 tspgarlic salt
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1 Tbspcayenne pepper
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2 Tbspparsley
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3/4 capple cider vinegar
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1 1/2 cwhite vinegar
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2 cwater
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1/4 csugar
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1 tspsea salt
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1/4 cwine (optional)
How to Make Squash Relish D'Italia
- Place all ingredients in a pot, bring to a boil and reduce to low heat.
- Cook on low, covered, for 45min to 1hr.
- Remove bay leaves.
- Scoop with a slotted spoon into sterilized jars filling 7/8 of the way.
- Bring the remaining liquid back to a boil. Ladle into jars, leaving 1/2 space.
- Can using, water bath method.
About Squash Relish D'Italia
Dietary Needs: Vegetarian
Other Tag: Healthy
