Hot Squash Relish

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Hot Squash Relish

 

4 lbs. diced squash

2 cups green bell peppers, diced

1 large bunch celery, diced

1 cup onion, diced

4 cups vinegar, 5% acidity

1 1/2 cups sugar

2 tbsps. salt

2 tsps. celery seeds

3 to 4 hot peppers, medium size*

2 tbsps. powdered mustard

1 tsp. turmeric

 

* 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.

Add 2 pods of hot pepper. Heat mixture; taste for hotness, and add the third pod

of pepper if desired.

 

 

 

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