Squash Relish

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Squash Relish

 

10 cups chopped yellow and zucchini squash

4 cups chopped onions, 4 large onions

2 green peppers, chopped

1 small jar pimento peppers

2 tablespoons salt

2 1/4 cups cider vinegar

2 1/2 cups sugar

1 teaspoon turmeric

1 teaspoon nutmeg

1 teaspoon prepared mustard

1 tablespoon cornstarch, optional

 

Combine first 5 ingredients in a large bowl and pour ice water over them and

let stand overnight. Drain, squeezing out moisture.

Combine vinegar, sugar, spices, mustard and cornstarch, if desired. Put drained

vegetables in a large stockpot along with vinegar mixture. Stir and simmer over

medium-low heat for 30 minutes.

Spoon mixture into hot sterilized canning jars and process according to

manufacturers' instructions (or simmer jars in a water bath for 5 minutes). It

can be eaten in 2 weeks.

" The colors of this relish are extremely appealing, with variegated shades of

yellow, green and red suspended in the pickling liquid.

" It would make a great summer hostess gift (and is super strategy for how to

get rid of bumper crops of zucchini and yellow squash). The nutmeg and turmeric

give this relish a slightly sweet, exotic flavor, which marries surprisingly

well with burgers or tofu. I might add a teaspoon of mustard seed to the

pickling mixture for a little bit of kick. "

Makes 8 pints.

 

 

 

 

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