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."