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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great early late-June or early-July recipe using some of the first of the summer squash and Thai basil. Ingredients:
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) |
Directions:
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.
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