Squash Relish D'Italia
By
Tiffany Bannworth
@MissAnubis
1
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.