I've made several zucchini relishes over the years, all call for green and/or red bell peppers... I was tickled to find this Summer Squash Relish recipe from NCHFP that only called for squash and onion as the vegetables. An added bonus, it didn't require any salting the veggies and waiting time, which can be anywhere from two hours to overnight in some recipes. Actually, it can be made totally salt free if desired, and that's what I did for this first batch and we all loved it. This was an easy project that has a fairly short list of ingredients. If you're looking for a new way to use up some extra squash, don't hesitate to give this recipe a try folks:@) It's easily cut in half for a smaller batch.
Because we're only using squash, which tends to get soft,
I purposely kept mine a tad on chunkier side.
I used a food chopper and then hand cut some aiming for larger 1/4"-ish pieces.
This is a good hot dog type relish.
Oh and...
It's not bad to think ahead, homemade canned goods make great Christmas gifts...
Just sayin'.
From NCHFP (the ~real~ Food Police:@)
Let's preserve a little of what nature gifts us and have a happy day:@)
I'm Joining:
