squash relish d'italia
(1 rating)
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 rating)
prep time
15 Min
cook time
55 Min
Ingredients For squash relish d'italia
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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
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1Place all ingredients in a pot, bring to a boil and reduce to low heat.
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2Cook on low, covered, for 45min to 1hr.
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3Remove bay leaves.
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4Scoop with a slotted spoon into sterilized jars filling 7/8 of the way.
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5Bring the remaining liquid back to a boil. Ladle into jars, leaving 1/2 space.
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6Can using, water bath method.
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7https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/bruschetta-dalla-campagna.html
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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