Loading...An excellent way to use up an abundant squash crop! Tasty, too! Terrific with beans, on brats, hot dogs, etc.
Difficulty: Easy
Servings: 6 pints
Cook Time: BWB 15 minIngredients
1/2 gallon squash
3 medium onions
1 can pimento
3 medium bell peppers
1 hot pepper (optional)
3 T mustard seed
3 C sugar
2 C vinegar
Directions
Dice squash, onions, peppers, and pimento. Add sugar to vinegar; pour over all ingredients. Let sit one hour.
Bring to a boil; boil for 5 minutes. Put in sterilized jars, adjust seals and process for 15 min BWB.
Yield 6 pints.
Categories: Boiling Water Bath, BWB Pickles & Pickled Stuff, Canning, Preserving
Submitted by: greenbelle on July 12, 2010
Pete says:
Silly qustion time here – so would 1/2 gallon of squash measure out to something less when diced, and would you have any idea about how much that might be? Sorry about such a dumb question, but I tend to think that 1/2 gal (if that is full sized squash) could result in a lot af variety in how much goes into the relish. Or maybe I should be reading that as 1/2 gal of the diced squash.
It sounds wonderful. You might guess that I really, really, REALLY expect to make this, so want to know exactly how much squash I get to dice!
On July 14, 2010 at 3:32 pm
Dede ~ wvhomecanner says:
I haven’t made this particular recipe, but I can speak to making similar recipes. Looking at the 6 pint yield vs. the ingredients, if it were me I would dice the squash to measure 1/2 gallon and proceed from there.
On July 14, 2010 at 6:43 pm