Summer Squash Relish

"This is a great early late-June or early-July recipe using some of the first of the summer squash and Thai basil."
 
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Ready In:
45mins
Ingredients:
14
Yields:
3 8 oz. jars
Serves:
6-12

ingredients

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directions

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

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Reviews

  1. 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]
     
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