This wonderful squash relish recipe is from my mother-in-law, Ann Crouch. I had never made squash relish and now I don’t know why I didn’t do this before now!
It is a little time consuming but very well worth the wait!
Wash then grate 10 cups of squash into a large bowl, add in two onions chopped and one green pepper chopped. Stir in six tablespoons canning salt. Cover this mixture and leave in your refrigerator overnight.
The next day, rinse the squash mixture and drain. Do this twice. Set aside.
At this point, start your water bath and your canning lids to sterilize them. Have six to eight pint jars that have been sterilized waiting.
In a large, heavy, saucepan add three cups apple cider vinegar, four cups sugar (I used three cups the second time I made this recipe because it was a bit sweet for me), one tablespoon ground turmeric, one tablespoon ground mustard, one tablespoon celery seed, one teaspoon ground pepper and one teaspoon nutmeg.
The wonderful smell will fill your home!
Cook on medium until it comes to a boil. Add the drained squash mixture and return to a boil. Remove from heat.
Begin filling pint jars, to one half inch head space. Wipe the rims and place on lids. Hand tighten the rims.
Put these in a boiling water bath for fifteen minutes.
If there is any remaining mixture, refrigerate it up to a week. However, I doubt it will stay in your refrigerator that long!
Let me know how you like this recipe! I hope you enjoy it!