Total Time
Prep 15 mins
Cook 30 mins

This is a great early late-June or early-July recipe using some of the first of the summer squash and Thai basil.

Ingredients Nutrition


  1. Mix all ingredients together except for Thai basil and boil for 20 minutes. Add Thai basil, and boil for 10 additional minutes.
  2. Place in jars and seal. May be put in hot water bath for 10 minutes to help seal.
  3. Serve on hotdogs, substitute for regular pickle relish in potato salads, etc.
Most Helpful

Followed your recipe right on down when making this relish, & used a red bell pepper for the color! Ended up dividing it among four 6-ounce containers, although I didn't actually can it, as such! Three of the containers were gifted to a neighbor couple & two other friends about a week ago, & feedback indicates this is a truly satisfying & tasty relish! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Sydney Mike October 21, 2011