|Serves:||9 jelly, 1 pint jar|
|Cooking Method:||Stove Top|
|8 c||diced squash|
|3 c||diced sweet peppers|
|2 c||diced onions|
|1 Tbsp||white mustard seed|
|1 Tbsp||celery seed|
|1/2 tsp||dry mustard|
|2 1/2 c||vinegar|
Have you considered Holland House
Pinched by karenkalles, and 355 more.
Lancing, TN (pop. 2,704)
Member Since Jun 2012
Comments from the Test Kitchen:
This is a really fresh-tasting relish!. Thinking about adding some hot peppers next time... What do y'all think?
Dice vegetables and mix with salt. Let stand at least 1 hour
Drain well ... squeeze out juice
Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste.