Squash Relish
By
Tina Simpson
@ChefetteTina
1
Love to eat this with pinto beans and corn bread. I can eat a whole jar by itself
Rating:
★★★★★ 5 votes
Comments:
Serves:
9 jelly, 1 pint jar
Prep:
1 Hr 30 Min
Cook:
15 Min
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?
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
How to Make Squash Relish
- 1Dice vegetables and mix with salt. Let stand at least 1 hour
- 2Drain well ... squeeze out juice
- 3Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
- 4Add 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 Squash Relish
Course/Dish: Vegetables, Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Collection: Picnic Picks!
