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
- 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)
How to Make Squash Relish D'Italia
- 1Place all ingredients in a pot, bring to a boil and reduce to low heat.
- 2Cook on low, covered, for 45min to 1hr.
- 3Remove bay leaves.
- 4Scoop with a slotted spoon into sterilized jars filling 7/8 of the way.
- 5Bring the remaining liquid back to a boil. Ladle into jars, leaving 1/2 space.
- 6Can using, water bath method.
About Squash Relish D'Italia
Dietary Needs: Vegetarian
Other Tag: Healthy
