Summer Pepper Relish No Cooking Recipes

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SUMMER SQUASH RELISH



Summer Squash Relish image

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

Provided by Tides Fan

Categories     < 60 Mins

Time 45m

Yield 3 8 oz. jars, 6-12 serving(s)

Number Of Ingredients 14

2 cups squash, diced (1 medium large)
1 1/2 cups vidalia onions, diced (1 medium to large)
1/2 cup bell pepper, any color, diced (1 large)
1/4 cup fresh ginger, grated
2 teaspoons salt
1 cup sugar
1 cup white vinegar
1 teaspoon turmeric
1 teaspoon celery seed
1/4 teaspoon nutmeg
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 teaspoon cornstarch
1 cup Thai basil (finely chopped after measuring)

Steps:

  • 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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