Never tried this before, but it turned out very well. I cubed the squash and it actually makes a great relish. The squash gives it a crunchy texture. Very tasty.
RECIPE:
8 cups chopped squash / 1 large onion, chopped
1 sweet red pepper, chopped / 2 teaspoons tumeric
2 teaspoons celery seed / 2 cups vinegar
2 1/2 cups sugar / salt & pepper
Sprinkle salt, as desired, on squash, and refrigerate for 2-4 hours. Rinse squash in a collander for about 2 minutes, and add all other ingredients. Bring to a boil and place in mason jars and seal. Makes about 6 pints.
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