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Yellow Summer Squash Relish
My friends can barely wait for the growing season to arrive so I can make this incredible relish. The color really dresses up a hot dog.—Ruth Hawkins, Jackson, Mississippi
24 Servings
Prep: 1 hour + marinating Process: 15 min.
Ingredients
10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon
each
celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
Directions
In a large container, combine the squash, onions, green pepper and
salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to
a boil. Add squash mixture; return to a boil. Reduce heat; simmer
for 15 minutes. Remove from the heat.
Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in.
headspace. Remove air bubbles; wipe rims and adjust lids. Process
for 15 minutes in a boiling-water canner. Refrigerate remaining
relish for up to 1 week. Yield: 6 pints.
Nutrition Facts:
1/4 cup equals 36 calories,
© Taste of Home 2013
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Yellow Summer Squash Relish
(continued)
Nutrition Facts:
trace fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.
© Taste of Home 2013