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| YELLOW SQUASH RELISH | |
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12 c. diced yellow squash 6 tsp. canning salt Mix and let stand overnight or at least 12 hours. After the soaking period, pour off water and rinse well. Mix: 2 c. bell peppers, chopped 2 c. onion, chopped 2 (4 oz.) jars pimentos 2 1/2 c. vinegar 1 tsp. celery seed 1 tsp. turmeric 5 c. sugar Mix and boil 1 minute. Add squash, bring to boil. Put in jars and seal. Yields: 8 pints. | |
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recipe reviews #141115
Laura Sands (Ohio) says:
This is by far the BEST relish I have ever ate (I'm retired :). I first had this at a friends house & after retiring got her recipe & canned it for the very first time. It's hard to get a family excited over a relish but my 5 kids, spouse & grandchildren all agree -- this is the BEST relish ever.
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