Yield: 2 Cups
|2 mediums||Summer squash, peeled and seeded if necessary|
|1 large||Onion, peeled|
|¼ cup||White vinegar|
|⅛ teaspoon||Black pepper|
|TARR, Yvone Young|
|The Squash Cookbook|
|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@...
20 April 1997