Yellow Squash Relish
From mark555 11 years ago
- 2 hours to make
- Serves 16
I swiped this from another site, err…I found this and really liked it so decided to share…yah that is what I meant to say. Allrecipies had it posted by mbrancerwife but I has run across it other places. This is out of season but perhaps you will remember it when you can't figure out what to do with all the yellow squash and your neighbors have started locking their car doors or have you on call blocking because they are tired of turning down your offers to give them squash. Read more I made a half recipe of this to try, which Lura thought I was crazy, "we will never eat that stuff". She gave some to her mother and I had to make a full recipe. It has taken the place of sweet pickle relish around our house, it is that good. I have made this a couple of times now and I send the squash through the food processer and shred it, I also chop the onion and pepper in the blender so it is more of a fairly fine chop instead of a dice. See less
Ingredients
- 8 cups shredded yellow squash shopping list
- 2 cups diced onion shopping list
- 2 cups red bell peppers shopping list
- 2 cups green bell peppers shopping list
- 3 TBS salt shopping list
- 3 Cups sugar shopping list
- 2 Cups vinegar shopping list
- 2 tsp celery seeds shopping list
- 2 tsp whole mustard seed shopping list
- 6 (1 pint) canning jars with lids and rings shopping list
How to make it
- Place squash, onion, peppers in a large bowl, and sprinkle with salt. Toss to combine and allow to drain for 1 hour discard juice.(I put it into a colander so I have less liquid)
- Place sugar, vinegar, spices into a large pot, bring to boil over medium heat, stirring to dissolve sugar/
- Stir in the squash mixture and return to boil cook until vegetables are tender or not quite depending on how you like your relish. (About 5-10 minutes depending on how fine a chop you used)
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the squash relish into hot sterilized jars to within 1/4 inch of the top (1/4 inch head space) Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stock pot, and fill halfway with water. Bring to a boil over high heat, place jars in pot do not allow jars to touch add more boiling water until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil and process for 10 minutes, or the recommended time in your area.
- Remove from the pot and let cool. Once cool press the top of each lid with a finger, ensuring that the seal is tight(lid does not move up or down)
- NOTE: The original recipe calls for you to refrigerate after canning, I don't and have not noticed any problems. Perhaps they intended it to be refrigerated after opening, which I do agree with.
People Who Like This Dish 5
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- mark555 Center Of The World Ma' Center Of The World, KS
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