Squash Relish

We were introduced to squash relish a few years ago and have made a batch every summer since then. A lot of folks have said they like it with beans or crackers. We mix it with canned salmon, kind of like tuna salad, or have it with cheese, crackers and fruit for lunch. It is good, versatile and easy.

If you have plenty of squash this summer, this will give you another way to use it up. That will save the neighbors pulling the shades and refusing to answer the door when you come walking up with yet another bag of squash to give away.

Squash Relish 
16 medium squash 
4 medium onions
6 green peppers
4 jalapeno peppers
Even some of your 'too big' squash will work in this relish. The white ones are our mutant volunteers that came up this year.

Finely chop squash, onions and peppers (one gallon). Add 3 trays of ice cubes and leave for 3 hours.

That gives you time to take the green beans out of the canner, or work on your other projects.

At the end of three hours, drain the relish.

While it is draining, boil:

3 cups vinegar
1 tbsp. salt 
1 1/2 cups sugar
(the original recipe called
for 3 cups sugar)
2 tsp. pickling spices

I tie my pickling spices up in a piece of cheese cloth.

It's time yet again, to wash up more jars, rings and lids .

Frank's feet are tired. It's been a long day. We have already canned green beans, made cheese and frozen corn.




Bring the relish to a good boil, ladle it into hot jars, wipe the rims, put on lids and rings tightly, place under a heavy towel to cool slowly. Then listen for that wonderful pinging sound as they seal.

This batch made nine pints. It will do for this year. We still have a few jars from last year that we are finishing up. And we can't seem to be able to give any more away...............

Until next time - Fern