Squash catsup
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Summer squash, peeled and seeded if necessary |
| 1 | large | Onion, peeled |
| ¼ | cup | White vinegar |
| ½ | teaspoon | Salt |
| ¾ | cup | Catsup |
| ⅛ | teaspoon | Black pepper |
| TARR, Yvone Young | ||
| The Squash Cookbook | ||
| Wings Books | ||
| New York. 1978 | ||
Directions
Finely grate the squash and onion into a large, shallow bowl. Stir in 3½ tablespoons of the vinegar and the salt. Place a plate topped with a heavy jar or can directly on the vegetables. Set aside for 1 hour. Pour off any accumulated liquid, reposition the plate and the weight, and drain. Repeat this process until no loquid remains.
Mix the squash, catsup, 2 teaspoons vinegar and the pepper, spoon into a jar and refrigerate 2 days before using wherever relish is called for.
MM Format by John Hartman Indianapolis, IN Cro-Magnon@...
hartman@...
20 April 1997