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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 quarts water |
2/3 cup salt |
2 quarts chopped yellow squash |
3 cups sugar |
2 cups white vinegar |
1 to 1 1/2 tablespoons celery seeds |
1 1/2 tablespoons mustard seeds |
2 cups chopped onion |
2 cups chopped, seeded green pepper |
3 green onions, chopped |
1 (4-ounce) jar sliced pimientos, drained |
Directions:
1. Combine water and salt in a large glass, ceramic, or stainless steel container. Add squash and soak 1 hour. Drain squash, and rinse well.
2. Combine sugar, vinegar, and celery and mustard seeds in a stainless steel stockpot; stir well. Bring to a boil. Add squash and remaining ingredients. Return to a rolling boil; reduce heat, and cook 5 minutes, stirring frequently.
3. Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling water-bath 15 minutes. Serve with meats and vegetables.
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