“This makes great potato salad and deviled eggs.”
READY IN:
1hr 45mins
YIELD:
8-10 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
  2. 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
  3. 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  4. 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
  5. 5. Remove from heat, add the turmeric and mix well.
  6. 6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
  7. I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.

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