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After picking up my last pannier from Jardin de Resistance in Montreal I offered to buy some excess yellow squash they had on hand to make relish out of (actually I hadn’t found the recipe until I ran home and deeply searched the net — this recipe is now locked down so I liberate it just for you).

Each year I try to challenge myself to can as much local food as I can (either freezer, dehydrated, or in cans) to perserve and have healthy fresh food in the winter (which is loong ๐Ÿ™‚ In Montreal, we tend to only get food from way south even as far as South America after having been on a plane for many hours and not really tasting that fresh in the winter. So I’m trying to reconnect with older traditional ways of keeping food safe and yummy for the winter ๐Ÿ™‚

What you got cookin’??

It’s a pickled spicy relish using tumeric and mustard and works really well with meats, burgers (veggie or meat) and just a great addition to any dish that needs a bit of relish! Thanks to the amazing folk at Coop Les Jardins de la Resistanceย for letting me buy some extra organic CSA veggies from them to make this beautiful relish!

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