squash relish
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.
prep time
cook time
method
Canning/Preserving
yield
makes about 6 pints
Ingredients
- 10 cups squash chopped
- 4 cups onion chopped
- 1 large red bell pepper seeded and chopped
- 1 large green bell pepper seeded and chopped
- 2 tablespoons salt
- 2 cups vinegar
- 2 1/2 cups sugar
- 1 teaspoon turmeric, ground
- 1 teaspoon dry mustard
- 1 teaspoon corn starch
- 1 teaspoon cellery seed
How To Make squash relish
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Step 1In a large bowl mix squash, onion, bell peppers, and salt. Cover this with ice water, and let sit in refrigerator overnight.
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Step 2Drain and squeeze as much fluid off of squash mixture as you can
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Step 3In a large pot mix all ingredients including squash mixture, and bring to a boil. simmer for 30 minutes. stirring frequently.
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Step 4put hot relish in clean jars, and top with boiled flats and rings. As the jars seal, you will hear popping.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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