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Tuesday, December 6, 2011

Yellow Squash Relish

Here's my recipe (which was adapted from a recipe given to me by my friend Lou):
Mix together:
  • 8 cups grated yellow squash
  • 2 large onions chopped
  • 1 green bell pepper chopped or diced
  • 1 red bell pepper chopped
  • 1 or 2 banana peppers diced
  • 3 cloves garlic crushed
  • 1 Tablespoon salt
(Mix together & let sit then work on syrup.)

Grind spice mixture together finely:
  • 2 Tablespoons turmeric
  • 2 Tablespoons celery seed
  • 2 Tablespoons mustard seed
  • 2 teaspoons salt
  • 1/8 teaspoon cayenne pepper
In a separate pot mix syrup together:

  • 3-1/4 cups white vinegar
  • 2 cups turbinado sugar
  • add finely ground spice mixture
Heat until sugar melts.  Pour over vegetables.  Spoon into NEW washed/sterilized jars.  Can for 10 minutes.  Recipe SAYS it makes 7 pints, but usually I end up with more.  I think it's a great idea to get the 4 oz. jars to can this in because this stuff makes great gifts!  Note:  After the jars cool (like the next day), be sure to LABEL - include the month, day & year that you made/canned these, as well as all ingredients.  Some folks are super-ingredient-sensitive and it's helpful to them to know what's in your relish.  Also, I ALWAYS put on the label "please refrigerate after opening." 

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