forsyth

Squash Relish

Chop with food chopper and let stand overnight.
10 cups yellow squash (you can substitute 2-3 zucchini squash to give relish color and also add some garlic)
4 tablespoons salt
Drain and rinse in cold water. Add:
3-4 cups onions, chopped
2 1/2 cups vinegar
6 cups sugar (I used 5)
1 teaspoon dry mustard
2 tablespoons turmeric
2 teaspoons celery seed
2 teaspoons mustard
1/2 teaspoon black pepper
1 red sweet pepper, chopped
1 green sweet pepper, chopped (you can use pimento in place of red and green peppers)

Boil 20 minutes. Add 1 tablespoon cornstarch and boil 10 minutes.
Stir often to prevent sticking.
Put in jars and seal (use more cornstarch if desired to thicken relish)
Makes 12�14 pints