Ingredients for Summer Squash Relish
- 2 pounds summer squash
- Vidalia Onions
- Bell Pepper
- Fresh Ginger
- 1/4 cup salt
- 1/2 cup sugar
- 1 cup white vinegar
- Turmeric
- 1 teaspoon celery seeds
- Nutmeg
- Dry Mustard
- 1/2 teaspoon black pepper
- Cornstarch
- 1 cup packed fresh Thai basil leaves
- 1 tablespoon yellow mustard seeds
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How to Make Summer Squash Relish
- Finely dice 2 pounds of summer squash.
- In a large saucepan, combine the diced squash, 1 cup of white vinegar, 1/2 cup of sugar, 1/4 cup of salt, 1 tablespoon of yellow mustard seeds, 1 teaspoon of celery seeds, and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally, until the squash is tender.
- Stir in 1 cup of packed fresh Thai basil leaves.
- Continue to simmer for another 10 minutes, allowing the basil to wilt and infuse its flavor into the relish.
- Remove from heat and let the relish cool slightly.
- Pack the relish into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, and seal with lids and bands.
- For extra safety, process jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
- Allow jars to cool completely. You should hear a 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
145g
Fat
0g
Carbs
13g
