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squash relish

★★★★★ 5 Reviews
ChefetteTina avatar
By Tina Simpson
from Lancing, TN

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

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
►
★★★★★ 5 Reviews
serves 9 jelly, 1 pint jar
prep time 1 Hr 30 Min
cook time 15 Min
method Stove Top

Ingredients For squash relish

  • 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

  • 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
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