Yield: 2 Cups
| Measure | 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 |
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