- 10 cups yellow squash (you can substitute 2-3 zucchini squash to give relish color and also add some garlic)
- 4 tablespoons salt
- 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)
Mix the squash and salt and chop with a food chopper. Let stand overnight in a pot.
The next day, drain and rinse the squash in cold water. Add the remainder of the ingredients and 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)