Serene
Culinary Explorer
Come on try it!
Ingredients
- 4 cups yellow squash, finely chopped
- 1 cup onion, finely chopped
- 1 cup red bell pepper, finely chopped
- 1 cup green bell pepper, finely chopped
- 2 tablespoons salt
- 2 cups sugar
- 1 cup white vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
Instructions
- Prepare the Vegetables:
- In a large bowl, combine the chopped squash, onion, and bell peppers.
- Sprinkle the salt over the vegetables, mix well, and let it sit for 2 hours.
- After 2 hours, drain the vegetables in a colander and rinse with cold water. Press out any excess liquid.
- Cook the Relish:
- In a large pot, combine the sugar, vinegar, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium heat.
- Add the drained vegetables to the pot. Return to a boil, then reduce the heat and simmer for about 20-25 minutes, stirring occasionally.
- Can the Relish:
- While the relish is simmering, sterilize your canning jars and lids by boiling them in water.
- Once the relish is ready, carefully pack it into the hot, sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth, then place the lids and screw on the bands until fingertip tight.
- Process the Jars:
- Place the filled jars in a boiling water canner, making sure they are completely covered with water.
- Bring the water to a boil and process the jars for 10 minutes.
- Carefully remove the jars from the canner and let them cool on a towel or rack. As the jars cool, you should hear a "ping" sound indicating that they have sealed properly.
- Store and Enjoy:
- Once the jars are completely cool, check the seals by pressing down on the center of the lids. If the lid does not pop back, the jar is sealed.
- Store the sealed jars in a cool, dark place. The relish can be enjoyed immediately, but it will taste even better if you let it sit for a few weeks to allow the flavors to meld.
