YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make my incredible relish. Its color really dresses up a hot dog.
—RUTH HAWKINS JACKSON, MS
PREP: 1 HOUR + MARINATING • PROCESS: 15 MIN. • MAKES: 6 PINTS
10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1. In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat.
3. Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove the air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish up to 1 week.