Squash Relish

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.

Cooks Notes:

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.