I love squash relish-the old recipe I use-makes me think of taking little bites of summer's goodness and saving them up-saving them to remind me during the long winter that summer is not too far away.
I like this recipe-cause it tastes delicious-and because it's broken up into 2 days-which makes it easier to accomplish if you have a busy schedule.
Ingredients: 12 cups chopped squash, 4 cups chopped onion, 1 chopped sweet green pepper, 1 chopped sweet red pepper, 5 lbs Salt (not iodized), 2 1/2 cups white vinegar, 6 cups sugar, 1 tablespoon dry mustard, 3/4 teaspoon nutmeg, 3/4 tablespoon flour or cornstarch, 3/4 teaspoon turmeric, 1 1/2 teaspoon celery seed, 1/2 teaspoon black pepper. Following the zodiac signs-this recipe is best made when the signs are in the arms, heart, breast, neck, or head. The higher the sign-the better. I made mine when the signs were in the head.
First: chop squash, onion, green pepper, and red pepper. You can chop by hand or use a food processor. I used a processor. Chop to your desired consistency-you can see mine is fairly fine. Put all the chopped vegetables in a large bowl.
Next: Add the 5 lbs of salt to the mixture. As you stir the salt in-it mixes with the juice from the squash and onions-making a frothy thick liquid. Cover with a towel and let set overnight.
Next: After letting the mixture sit overnight-place it in a colander and rinse under cold water. Drain Well.
Next: In large pot combine vinegar, sugar, mustard, nutmeg, flour or cornstarch, turmeric, celery seed and black pepper. Let the mixture cook until it begins to thicken slightly.
Next: Add the squash mixture to the pot and let boil slowly for 30 minutes. Put in jars and seal. You can process 10 minutes in a boiling water bath if you wish. Or use the hot pack/open kettle method like I do. The recipe states it makes 8 pints. It never makes that much for me. More like 5 pints.
Next: Make pinto beans, stewed potatoes, cake of cornbread, open a jar of squash relish-and enjoy! The relish is also good on hot dogs.
p.s. If you have any questions about the recipe you can email me at email@example.com