Hot Squash Relish

[Guest guest]

This is very flavorful. I usually double the batch so

I have plenty to give away.

Myrtle

 

Hot Squash Relish

 

7 pints diced squash - (abt 4 lbs)

2 cups diced green bell peppers

1 quart diced celery - (1 lg bn)

1 cup diced onion

4 cups vinegar, 5% acidity

1 1/2 cups sugar

2 tablespoons salt

2 teaspoons celery seeds

3 medium hot peppers - (to 4) -- see * Note

2 tablespoons powdered mustard

1 teaspoon turmeric

 

* Note: You may substitute 1/4 to 1/2 teaspoon crushed

red pepper to each

pint of vegetables for hot peppers; start with 1/4

teaspoon and add as

desired.

 

Prepare vegetables, discarding leaves from celery.

Combine peppers,

celery, and onion with vinegar, sugar, salt, celery

seeds, and 3 pods of

hot pepper. Heat mixture to boiling; boil 5 minutes.

Stir in squash,

mustard, and turmeric; return to boiling and count 5

minutes.

 

Spoon into clean pint jars; adjust lids. Process 15

minutes in boiling

water. Begin counting time as soon as all jars are in

boiling water.

Remove jars; cool and store.