"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Squash Relish Recipe

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This recipe for Squash Relish, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lynch

Category:
Category:

Ingredients:  
Ingredients:  
12 c chopped yellow squash
4 c chopped onions
2 large sweet red peppers
5 tsp salt
1 glass cold water
2 c vinegar
1 tsp pickling spice
1 tsp turmeric
6 c sugar

Directions:
Directions:
Mix together top 5 ingredients. Let stand over night and drain using a colander. Bring to boil vinegar and spices. Add squash mixture and sugar. Bring to a boil. Pack in sterilized jars and seal. Water bath jars for 5 to 10 minutes. Remove from water bath and let jars cool. Check and make sure all jars sealed. If a jar did not seal refrigerate immediately. Relish will keep in refrigerator 4 to 6 weeks.

Personal Notes:
Personal Notes:
Helen McAndrews’ recipe

 

 

 

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