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.


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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

Directions Step-By-Step

1
In a large bowl mix squash, onion, bell peppers, and salt. Cover this with ice water, and let sit in refrigerator overnight.
2
Drain and squeeze as much fluid off of squash mixture as you can
3
In a large pot mix all ingredients including squash mixture, and bring to a boil. simmer for 30 minutes. stirring frequently.
4
put 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