“This is a great early late-June or early-July recipe using some of the first of the summer squash and Thai basil.”
READY IN:
45mins
SERVES:
6-12
YIELD:
3 8 oz. jars
UNITS:
US

Ingredients Nutrition

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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