|Pickles to Relish|
|by Beverly Alfeld|
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives.
1 - 10 of 102 for squash relish
Grind all ingredients ... stand for 1 hour. Drain well. Bring to a boil Add squash mixture to liquid above and boil for 4 minutes. Put in jars and seal.
Combine first 5 ... 6 quart pot mix vinegar, sugar and spices. Bring to a boil. Add squash mixture and simmer until just hot. Put in hot sterilized jars.
Combine squash, onions, green ... well, rinsing in clear water. Add remaining ingredients. Cook 30 minutes. Put in sterilized jars and seal. Yield: 6 pints.
Sprinkle 5 tablespoons ... cups sugar. Stir until dissolved. Pour liquid over squash. Bring complete mixture to a boil. Pack in sterilized canning jars.
Let mixed pepper, onions, squash and salt, set in covered bowl overnight. Then add with all other ingredients and simmer for 30 to 40 minutes.
Wash squash and onion and ... mixture and bring to boil. Cook 10 minutes. Pack in hot sterilized jars and place lids and bands on jar tightly. 6 to 8 pints.
Grind squash, peppers and ... saucepot and add remaining ingredients. Cook 30 minutes and can in hot sterilized jars. Yield: 6 pints. Great on hot dogs!
Let stand overnight. ... to use smaller squash 8 to 10 inches in length. Do not peel them. If red peppers aren't available use pimientos. Makes 6 pints.
Mix squash, peppers and ... boil. Pour over vegetables. Return to boiling. Put in jars and seal. Zucchini may be substituted for some of the summer squash.
Mix, let stand ... Add chopped red and green peppers as desired. Mix: Add squash, bring to a boil. Simmer 20 minutes. Pack in jars and seal. Makes 6 pints.
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