Squash Relish

This is more fantastic use of your summer abundance! We have a huge garden and though this has been a tedious year for veggies we have had plenty of plants producing very well.

I love having hand prepared things in our pantry, especially in these times of uncertainty on our food supply.

This is a very easy relish to produce and very tasty too! I hope you try it!

• 8 cups of squash ( you can use yellow and green if desired)
• 2 cups small
• 4 peppers diced, (you can use a mixture of colors which is what I did)
• 3 tablespoons of canning salt
• 3 cups sugar
• 2 cups vinegar
• 1 tablespoon celery seeds
• 1 tablespoon whole mustard seeds

First prepare your veggies and onions place them into a large bowl, sprinkle with salt, stir them all together, let sit for 1 hour.

Now drain the veggies and press out the juice some, set aside.

Now prepare your jars, you will need approximately 6, wash them and sterilize them, then set aside. I always prepare an extra or 2 just to be on the safe side.

Now place the vinegar, sugar, celery seeds, mustard seeds into a large pot. Bring to a boil then boil till the sugar dissolves.

Now add the veggies and bring to a boil, cook about 15 minutes.

Now fill your prepared jars with the relish, leaving 1/4 inch headspace.

Put the lids on and place into a water bath, bring to a boil and boil 5 minutes.

Take out of the water bath and let cool undisturbed for 24 hours.

Enjoy with anything your would put relish on!