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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

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