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A sweet relish that uses yellow squash or zuchinni or both. It is syrupy and crunchy. I love to have it with beans and cornbread.
Put the diced squash, onion, peppers, and salt in water and let stand for 2 hours. Rinse and drain thoroughly.
Mix sugar, vinegar, celery seed and mustard seed together and bring to a boil. Add vegetables. Simmer for 10 minutes.
Pack in sterilized canning jars and process in a hot water bath for 10 minutes.
Note: Take seeds out of the squash. Sterilize jars and lids while the squash is soaking.
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