Squash relish #1

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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