Yellow Summer Squash Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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My friends can barely wait for the growing season to arrive so I can make this incredible relish. The color really dresses up a hot dog. Ingredients:
10 cups shredded yellow summer squash (about 4 pounds) |
2 large onions, chopped |
1 large green pepper, chopped |
6 tablespoons canning salt |
4 cups sugar |
3 cups cider vinegar |
1 tablespoon each celery seed, ground mustard and ground turmeric |
1/2 teaspoon ground nutmeg |
1/2 teaspoon pepper |
Directions:
1. In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
2. In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat.
3. Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week. Yield: 6 pints.
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