A couple of years ago a friend from church gave us a jar of this sweet squash relish. We ate it with soup beans and it was amazing! I’d never had any kind of relish before. Actually, I haven’t had any since! I’ve been dreaming of making it myself with the squash from our own garden. I was recently given the recipe and decided to try it today! I haven’t canned anything besides green beans up to this point.
I’m sharing this recipe because it’s absolutely delicious and because I want to keep it on the blog as a reference for myself in the future! My daughter and I had a great time together as we cut up the veggies this morning! I try to include her in the kitchen as much as possible. I cut up the squash and she put the little pieces into the measuring cup and then we counted the cups as we put it in a large bowl.
Here is the recipe for this sweet goodness!
8 cups Diced Squash
4 Green Peppers, Diced
3 Onions, Chopped
1 8oz. Jar of Pimento Peppers
1 and 1/2 cups Vinegar
2 tsp. Mustard Seed
3 cups Sugar
Soak the first 4 ingredients in cold salt water for 1 and 1/2 hours. Squeeze out the water. Dry and add to boiling syrup made with vinegar, sugar, and mustard seed. Boil for ten minutes. Ladle into hot jars and put on the lids. Makes 2 quarts or 4 pints.
I want to thank Kim McCugh for sharing a jar with us and for sharing the recipe! I believe she used a church recipe book that credits Goldie Willis. Thank you both for sharing!!
I’ve been “relishing” in the things that involve some kind of process lately. I haven’t always been like this. I used to rush through things. I was a little hesitant about trying this since I’ve never canned anything that doesn’t require pressure. I’m so glad I decided to dive in and try anyway!
Life Lesson: Don’t be afraid to try new things! If you mess up, it was just a lesson learned for the next attempt!