Squash/Relish

 

I found a recipe for Yellow Squash Sweet Relish, and the author of it said that her family liked it better then the cucumber one.

 She suggested using it on everything you would normally use a pickle relish.

Tuna  salad, chicken salad, potato salad, hamburgers...you get the idea.

 

Well, this is what it looks like.

Not bad ehh?!

 

 These are the 2 kinds of relish I made.

On the Left is the Yellow Squash

on the Right is the Cucumber.

I have never tasted either of them, since this is my First attempt Ever to make it!

But it sure will look pretty on my shelves!

 

Here is the recipe for it...

 

 

Squash Relish
8 cups diced yellow squash

2 cups diced onion (optional)

2 red bell peppers, diced

2 green bell peppers, diced

3 tablespoons salt

3 cups white sugar

2 cups vinegar

2 teaspoons celery seeds

2 teaspoons whole mustard seeds

6 (1 pint) canning jars with lids and rings

Directions

1. Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
2. Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
5. Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.