Squash relish #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Grated squash |
| 4 | cups | Chopped onions |
| 2 | Bell peppers; chopped | |
| 2 | Red peppers; chopped | |
| 3 | Hot peppers; chopped | |
| 5 | tablespoons | Salt |
| 5 | cups | Sugar |
| 2½ | cup | Vinegar |
| 3 | tablespoons | Pickling spices; tied in a cloth |
| 2½ | teaspoon | Celery seed |
| 1 | teaspoon | Turmeric |
Directions
Combine first 6 ingredients & let stand overnight in refrigerator. Rinse in cold water 4 or 5 times. Combine remaining ingredients & bring to a boil.
Add squash mixture & return to a boil. Put mixture into hot, sterilized jars & seal.
MARY LIGON
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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