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Serve this relish as a side to pinto beans, chicken or pork. Outstanding flavor adds to almost any main dish.
In a large bowl mix squash, onions and canning salt. Mix well and let it sit overnight. After 24 hours drain and rinse well.
In a large pot mix squash and onions with the peppers and remaining ingredients. Bring to a slow boil and simmer for 30 minutes.
While the mixture is cooking, sterilize your jars and heat your lids and rings according to standard canning practices. The lids and rings should be placed in near boiling water to heat. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.
Fill sterilized pint jars and with squash mixture and cover with vinegar juice. Wipe top of jars well and place hot lids and rings onto jars. Process according to standard recognized safe canning practices. I processed mine in a waterbath for 10 minutes. An exceptional website for canning technique can be found at pickyourown.org, their “All About Canning” post.
The green and red peppers are optional. This squash is good with or without peppers.
The batch makes 5 pints, so you’ll need 5 pint-sized canning jars with lids and rings. Each pint will serve 4-5 depending on how you are using this relish.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!