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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. âRose Cole Salem, West Virginia Ingredients:
3 pounds yellow summer squash, finely chopped |
3 pounds zucchini, finely chopped |
6 large onions, finely chopped |
3 medium green peppers, finely chopped |
3 medium sweet red peppers, finely chopped |
1/4 cup salt |
2 cups sugar |
2 cups packed brown sugar |
2 cups white vinegar |
4 teaspoons celery seed |
1 teaspoon ground turmeric |
1 teaspoon ground mustard |
Directions:
1. In a large bowl, combine the first six ingredients. Cover and refrigerate overnight.
2. Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add the sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is clear.
3. Remove from the heat; cool. Spoon into containers. Cover and refrigerate for up to 3 weeks. Yield: 4 quarts.
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