Dill Pickle Relish Canning Recipe
A tangy homemade relish that beats anything from the store — perfect for burgers, potato salad, and deviled eggs.
Pickled Summer Squash
Too much zucchini? Pickle it for later — a crisp, lightly sweet-savory pint that vanishes fast.
Instructions
- Pack squash and onion into hot jars.
- Boil vinegar, sugar, and spices; pour over the vegetables, leaving 1/2 inch headspace.
- Remove bubbles and wipe rims.
- Water-bath process 10 minutes for pints. Cool and store.
Chef's Notes
Use firm, small squash for the best texture. A pinch of red pepper flakes adds a gentle heat if you like.