This is one of my most prized recipes, made every Fall and often requested by all who try it. Many who dislike the taste of “regular” relish relish (hahah, get it) this recipe. (I acknowledge my poor use of humor).
- 10 Cups Grated Squash
- 4 Cups Large Onions
- 5 Tablespoons Salt
- 1 Chopped Green Bell Pepper
- 1 Chopped Red Bell Pepper
- 2 1/2 Cups Cider Vinegar
- 4 Cups Sugar
- 2 Tablespoons Celery Seed
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Nutmeg
- 1 Teaspoon Tumeric
- 1 Teaspoon Dry Mustard
Mix together and let stand overnight in refrigerator In the morning rinse and drain, then add the green and red bell pepper.
Boil the following, then add combined above mixture and boil for additional 30 minutes:
2 1/2 Cups Cider Vinegar 4 Cups Sugar 2 Tablespoons Celery Seed 1/2 Teaspoon Black Pepper 1 Teaspoon Nutmeg 1 Teaspoon Tumeric 1 Teaspoon Dry Mustard (Use heaping measures on above with exception of black pepper)
Hot pack relish into jars and seal -20 minutes
This recipe is processed with a hot water bath, or steam canner, and is also a fun one to add other random leftover veggies to, as long as they are also suitable for steam or hot water bath processing.
We love using this relish in tuna salad sandwiches and as an addition to potato salad.