Squash Relish D'Italia

Tiffany Bannworth


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.



★★★★★ 1 vote

15 Min
55 Min


  • 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
  • 3/4 c
    apple cider vinegar
  • 1 1/2 c
    white vinegar
  • 2 c
  • 1/4 c
  • 1 tsp
    sea salt
  • 1/4 c
    wine (optional)

How to Make Squash Relish D'Italia


  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.

Printable Recipe Card

About Squash Relish D'Italia

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