Squash Relish

Ingredients

• Servings: 6
• 8 cups diced yellow squash
• 2 cups diced onion (optional)
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 3 tablespoons salt
• 3 cups white sugar
• 2 cups vinegar
• 2 teaspoons celery seeds
• 2 teaspoons whole mustard seeds
• 6 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. toss to combine, and allow the vegetables to drain for 1 hour. discard juice.
• place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. stir in the squash mixture, and return to a boil. cook the mixture until the vegetables are tender, about 15 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
• remove the jars from the pot, and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in the refrigerator.