Peppered Squash Relish
TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min. + cooling
YIELD: 4 quarts.
I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies.
—Rose Cole
Salem, West Virginia
Ingredients
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3 pounds yellow summer squash, finely chopped
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3 pounds zucchini, finely chopped
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6 large onions, finely chopped
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3 medium green peppers, finely chopped
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3 medium sweet red peppers, finely chopped
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1/4 cup salt
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2 cups sugar
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2 cups packed brown sugar
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2 cups white vinegar
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4 teaspoons celery seed
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1 teaspoon ground turmeric
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1 teaspoon ground mustard
Directions
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1.
In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight.
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2.
Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear.
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3.
Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.
Nutrition Facts
2 tablespoons: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 898mg sodium, 33g carbohydrate (29g sugars, 2g fiber), 2g protein.
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