Squash Relish

Jennifer Fowler Hunsucker

By
@jenniferfh

This is a great way to use all that squash you get from your garden. We ate this with pintos growing up, but my friends and family like it as a side at cookouts too.

Rating:
★★★★★ 1 vote
Serves:
makes about 6 pints
Method:
Canning/Preserving

Ingredients

10 c
squash chopped
4 c
onion chopped
1 large
red bell pepper seeded and chopped
1 large
green bell pepper seeded and chopped
2 Tbsp
salt
2 c
vinegar
2 1/2 c
sugar
1 tsp
turmeric, ground
1 tsp
dry mustard
1 tsp
corn starch
1 tsp
cellery seed

Step-By-Step

1In a large bowl mix squash, onion, bell peppers, and salt. Cover this with ice water, and let sit in refrigerator overnight.
2Drain and squeeze as much fluid off of squash mixture as you can
3In a large pot mix all ingredients including squash mixture, and bring to a boil. simmer for 30 minutes. stirring frequently.
4put hot relish in clean jars, and top with boiled flats and rings. As the jars seal, you will hear popping.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American