Tina Simpson Recipe

Squash Relish

By Tina Simpson ChefetteTina


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

Tina's Story

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

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


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18 Comments

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Tina Simpson ChefetteTina
Feb 16, 2014
:) I do eat it by itself... I can it in jelly jars, I eat the whole jar by myself. Glad you like it!
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kelly snyder taeboqueen1
Feb 14, 2014
This turned out very good! I made big quarts of it and I put it on beans and hot dogs. I could eat it by itself it is that good.
user
Feb 13, 2014 - Stormy Stewart shared this recipe with discussion groups: Amish Cooking Back Yard Farmers Small Space Gardens
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Tina Simpson ChefetteTina
May 29, 2013
You can eat it as soon as it is made... If when I fill my jars there is not enough in the pot to make another jar.. I eat it. As far as how long it sits in the jars after canned If I want one I open it. I can eat a jar by itself. Let me know it you like it.
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kelly snyder taeboqueen1
May 25, 2013
Do you need to let it sit a while before using? I do a lot of canning and I have a recipe that canned sweet dills pickles and it tasted better after it had sat a while after I canned it, then just opening it up after it was cold from fridge. I am definitely going to try this one. Thanks!