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."
