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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CANNED SQUASH RELISH Recipe

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This recipe for CANNED SQUASH RELISH is from My Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 Cup Canning Salt
3 Qt. Water
4 Cup Finely Sliced Yellow Squash
4 Cup Finely Sliced Cucumbers
2 1/2 Cup Sugar
2 Cup White Vinegar
2 Tsp. Mustard Seed
2 Medium Diced Vidalia Onion
2 Medium Diced Green Pepper
I Jar 4 Oz. Pimento, Drained
Directions:
Directions:
Stir canning salt into water in very large bowl. Add squash and cucumbers. Weight them down with a plate into the salt grind. Let stand for 3 hours. Drain well and rinse.
Combine sugar, vinegar, and mustard seed in large pot. Bring to a boil until sugar dissolves. Add drained squash & cucumbers. Add onions, peppers, and pimentos. Return to just boiling. Put in hot canning jars and seal.
Number Of Servings:
Number Of Servings:
2 Qts or 4 Pints

 

 

 

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