Squash relish #2

Yield: 1 Servings

Measure Ingredient
12 cups Grated squash
4 cups Chopped onions
2 Bell peppers; chopped
2 Red peppers; chopped
3 Hot peppers; chopped
5 tablespoons Salt
5 cups Sugar
2½ cup Vinegar
3 tablespoons Pickling spices; tied in a cloth
2½ teaspoon Celery seed
1 teaspoon Turmeric

Combine first 6 ingredients & let stand overnight in refrigerator. Rinse in cold water 4 or 5 times. Combine remaining ingredients & bring to a boil.

Add squash mixture & return to a boil. Put mixture into hot, sterilized jars & seal.

MARY LIGON

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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