Ingredients
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)
Directions
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)
Recipe Courtesy Of
Betty Starnes of Union Power in Monroe
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