squash relish #1
- Categories
- Pickles
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 12 cups | Grated squash |
| 4 cups | Chopped onions |
| 2 larges | Green sweet peppers; chopped |
| 2 larges | Red sweet peppers; chopped |
| 2 | Hot peppers; chopped |
| 5 tablespoons | Salt |
| 2½ cup | Vinegar |
| 5 cups | Sugar |
| 2½ teaspoon | Celery seed |
| 1 teaspoon | Turmeric |
| 2 teaspoons | Pickling spice; tied in a bag |
Combine onions, peppers and squash. Sprinkle with salt and refrigerate overnight. Drain and rinse with cold water. Mix vinegar, sugar and spices; bring to a boil. Add squash mix and again bring to a boil. Put in jars and seal.
NOTE: Get a book on canning if unsure about sealing and processing.
B.M. 'HONEY' MEEK
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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