Yellow Summer Squash Relish Recipe

By BlueSchmoo

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

Preparation

Step 1

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.