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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This makes great potato salad and deviled eggs. Ingredients:
6 lbs white pattypan squash |
6 white onions |
1 large red bell pepper |
1/2 cup pickling salt |
8 cups white vinegar |
1 1/2 cups sugar |
8 garlic cloves, minced |
4 teaspoons dill seeds |
4 teaspoons mustard seeds |
4 teaspoons celery seeds |
1/2 teaspoon turmeric |
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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