squash relish d'italia

★★★★★ 1 Review
MissAnubis avatar
By Tiffany Bannworth
from Cape Coral, FL

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!

★★★★★ 1 Review
prep time 15 Min
cook time 55 Min

Ingredients For squash relish d'italia

  • 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)
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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.
  • 7
    https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/bruschetta-dalla-campagna.html
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