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)
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Comments (2)
Patricia Burrows |
August 11, 2022 |
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Carolina Country |
August 31, 2022 |
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