Colorful relish that’s great with peas (purple hull peas are my favorite) and cornbread. It’s perfect with hot dogs, or in any recipe that calls for pickle relish.
Ingredients
- 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
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 a cool, dark area.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 192 | |
Calories 15 | |
% Daily Value * | |
Sodium109mg | 5% |
Total Carbohydrate4g | 1% |
Dietary Fiber0g | 1% |
Total Sugars3g | |
Protein0g | |
Vitamin C3mg | 16% |
Calcium2mg | 0% |
Iron0mg | 1% |
Potassium19mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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