Squash Relish
Yield
1 recipePrep
1 hrsCook
10 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
salt
|
|
| 8 | cups |
winter squash
chopped |
*
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
|
|
| 1 | cup |
green tomatoes
chopped |
*
|
| 2 | cups |
vinegar
|
|
| 2 ½ | cups |
sugar
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | teaspoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
salt
|
|
| 1.9 | l |
winter squash
chopped |
*
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
|
|
| 237 | ml |
green tomatoes
chopped |
*
|
| 473 | ml |
vinegar
|
|
| 591 | ml |
sugar
|
|
| 5 | ml |
mustard seeds
|
|
| 5 | ml |
celery seeds
|
|
Directions
Sprinkle salt over vegetables.
Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10 minutes.
Place in sterilized jars and seal.
