Squash Relish

Tina Simpson Recipe

By Tina Simpson ChefetteTina

Love to eat this with pinto beans and corn bread. I can eat a whole jar by itself


Recipe Rating:
 4 Ratings
Serves:
9 jelly, 1 pint jar
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really fresh-tasting relish!. Thinking about adding some hot peppers next time... What do y'all think?

Ingredients

8 c
diced squash
3 c
diced sweet peppers
2 c
diced onions
1 Tbsp
salt
3 c
sugar
1 Tbsp
white mustard seed
1 Tbsp
celery seed
1/2 tsp
dry mustard
2 1/2 c
vinegar

Directions Step-By-Step

1
Dice vegetables and mix with salt. Let stand at least 1 hour
2
Drain well ... squeeze out juice
3
Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
4
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.

Enjoy

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Picnic Picks!
Hashtags: #squash, #relish