Every summer my mom and her friends would can the produce from our garden. They would heat up the house for days with the canning and sterilizing jars. The house will get so hot I would go to a friend house. I did however love one particular thing that my mom would can. It was summer squash relish. Oh man I would eat spoonfuls of this stuff. I would put on hamburgers and dish it out as a side with my sandwiches I just loved it. So this year I found the recipe and decided to culture it and leave out the vinegar. No heat just chop and place in jars. Doesn’t get any better than that. It is still one of my favorite condiments and it taste just as good as my mom’s. It’s a great way to use your summer squash and on top of that it is a fantastic probiotic food.
Claire’s Cultured Squash
3 tbsp salt
1 onion chopped in thin slices
2 cups honey
1 tsp celery seed
1 tsp turmeric
2 tsp mustard seeds
1/2 pck Veggie culture or 1/4 cup kefir whey
2 cups filtered water( you will add more later)
Place squash and onions in 2 quart jars. Place other ingredients in a bowl with a spout for easy pouring. Mix all ingredients till well combined. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)
Fill the jars with extra water leaving an 1 1/2 inches of room at the top and making sure veggies are below the water. The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won’t hurt anything but they can ruin the taste of the veggies. Set at room temperature for 3 days and then place in the refrigerator.