Squash Relish

Recipe courtesy of Betty Starnes of Union Power in Monroe. This recipe is a wonderful way to use your squash in the garden. It is delicious with hot dogs and dried beans. I have made this for years, given it to everyone. Some even go buy the squash to make it. It is a big seller at our church bazaar every year.

Chop with food chopper and let stand overnight.

10 cups yellow squash (you can substitute 2-3 zucchini squash to give relish color and also add some garlic)
4 tablespoons salt

Drain and rinse in cold water. Add:

3-4 cups onions, chopped
2 1/2 cups vinegar
6 cups sugar (I used 5)
1 teaspoon dry mustard
2 tablespoons turmeric
2 teaspoons celery seed
2 teaspoons mustard
1/2 teaspoon black pepper
1 red sweet pepper, chopped
1 green sweet pepper, chopped (you can use pimento in place of red and green peppers)

Boil 20 minutes. Add 1 tablespoon cornstarch and boil 10 minutes. Stir often to prevent sticking. Put in jars and seal (use more cornstarch if desired to thicken relish)

Makes 12–14 pints

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