Bushman
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Posted 5:59 pm, 08/03/2011
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Squash Relish
Chop with food chopper and let stand overnight. 10 cups yellow squash (you can substitute 2-3 zucchini squash to give relish color and also add some garlic) 4 tablespoons salt Drain and rinse in cold water. Add: 3-4 cups onions, chopped 2 1/2 cups vinegar 6 cups sugar (I used 5) 1 teaspoon dry mustard 2 tablespoons turmeric 2 teaspoons celery seed 2 teaspoons mustard 1/2 teaspoon black pepper 1 red sweet pepper, chopped 1 green sweet pepper, chopped (you can use pimento in place of red and green peppers)
Boil 20 minutes. Add 1 tablespoon cornstarch and boil 10 minutes. Stir often to prevent sticking. Put in jars and seal (use more cornstarch if desired to thicken relish) Makes 12–14 pints
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