Compared to Chow Chow, this makes a great addition to a pinto bean dinner….pintos, cornbread, pickled beets…and squash relish – YUM! Makes me hungry just thinking about it.
When I went searching for a recipe, my cousin said, “You’ve gotta try the squash relish that Mama and Michael make”. Thank you Rachel and Micheal Marion for sharing your recipe!
I love Michael’s sense of humor, “Place in jars, NOT OPTIONAL”…..’
I made two batches, one with squash, one with zucchini. Finely chop the squash or zucchini, onion, and red and green bell peppers (hot peppers if desired). Add them to a large bowl and sprinkle with salt. Combine really good and allow the vegetables to drain for about 1 hour. Discard juice.
Add sugar, salt, vinegar, celery seeds and turmeric and bring to a boil over medium heat. Stir occasionally to help dissolve the sugar. Simmer 10-15 minutes.
Place the jars in the oven on 200 ° and start a pot of boiling water for the lids. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a sterile cloth to remove any food residue. Top with lids, and screw on rings.
Waterbath for 10 minutes. Place a rack in the bottom of a large canner and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Pour in more boiling water if necessary until the water is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and waterbath for 10 minutes, or the time recommended for your area.