"The belly rules the mind."--Spanish Proverb

Squash Relish Recipe

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This recipe for Squash Relish, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leroy Johnston
Added: Sunday, October 19, 2008


10 cups finely chopped squash - mix yellow and zucchini
4 cups finely chopped onions
3 tablespoons pickling salt

2 cups pickling vinegar
6 cups sugar
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon cornstarch
2 teaspoons celery seed
4 cups finely chopped green bell peppers
pimentos for color - about 2 large

Use food processor to finely chop squash and onions.

Mix squash and onions together. Sprinkle salt on top and let stand overnight or at least 4-5 hours. Then rinse and drain. Don't rinse too much as you want to leave some salt in the mixture.

Add the remaining ingredients to the squash/onion mixture. Stir well and simmer for 50 minutes, stirring often. Start timing when the mixture begins to simmer. Spoon into jars and seal.

Personal Notes:
Personal Notes:
This recipe came from our good friend, Mary Bonorden.




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