Sweet and Sour Winter Squash Relish is a delightful condiment that adds a burst of flavor to any plate. With its thick and vibrant orange texture, this relish combines the sweetness and sourness of winter squash to create a unique and zesty taste experience. The addition of shredded carrots, garlic, curry powder, and raisins adds depth and complexity to the relish, making it a versatile and exciting accompaniment to various dishes. Whether used as a topping, a spread, or a dip, this relish is sure to brighten up your meals and delight your taste buds. Get ready to enjoy the sweet, sour, and vibrant flavors of Sweet and Sour Winter Squash Relish!
Yield: About 1 quart
(fermentation vessel: 2 quarts)
INGREDIENTS:
- 1½ pounds winter squash, halved, seeded, and peeled
- ½ cup shredded carrot (optional)
- 1–2 teaspoons unrefined sea salt
- 2 cloves garlic, grated
- 1 tablespoon sweet curry powder
- ½ cup chopped raisins
INSTRUCTIONS:
- Shred the winter squash using a cheese grater or the shredder blade of a food processor until you have approximately 4 cups. Transfer the shredded squash to a large bowl. Add the shredded carrots if using.
- Sprinkle 1½ teaspoons of salt over the squash and carrots, and use your hands to work it into the vegetables. Taste and add more salt if needed to achieve a salty flavor that is not overwhelming. Add the grated garlic, sweet curry powder, and chopped raisins to the bowl. Stir everything together until well combined. Cover the bowl and let it sit for 30 to 45 minutes.
- Toss and massage the mixture again for a few minutes to ensure everything is well mixed. At this point, you should notice brine building at the bottom of the bowl.
- Press the vegetable mixture into a jar or crock, ensuring that the brine covers the vegetables. Top the ferment with a quart-sized ziplock bag, pressing it down onto the top of the relish. Fill the bag with water, seal it, and use it as both a follower and a weight to keep the vegetables submerged.
- Place the jar or crock on a baking sheet and set it aside in a cool location, out of direct sunlight, to ferment for 7 to 21 days. Check daily to ensure that the vegetables remain submerged. If you notice any scum on top, remove it. Mold should be removed if detected.
- Start testing the relish on day 7. It should be ready when the squash has softened and achieved a pleasingly sour taste with lingering sweet notes. The color should remain bright orange.
- Spoon the relish into smaller jars, leaving as little headroom as possible, and ensure that it is packed tightly under the brine. Screw on the lids and store the jars in the refrigerator. The relish can be kept refrigerated for up to 12 months.
Enjoy the thick, sweet, and sour flavors of Sweet and Sour Winter Squash Relish as a condiment to elevate your favorite dishes. Its vibrant orange hue and delightful combination of flavors will add a spark to any plate. Experiment with different ways to incorporate this relish into your meals and discover how it can enhance various flavors and textures. Get creative and have fun with this versatile and delicious winter squash relish!
