2 Reviews

My whole family loves this recipe. I made a few changes, like adding some black mustard seeds and soaking the vegetables in the fridge overnight. I used a mandoline to finely shred the squash, which allowed me to use overripe squash, seeds and all. This is the best relish I've ever eaten.

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central texas foodophile June 25, 2010

This recipe was great with one exception. a little too much salt. I ground up 10 cups of squash (about 10 med. size) and 4 cups onions (about 5 med.) but other than those changes, it was wonderful. My son very much loved this recipe. It was extremely easy to make and canned very well. I got 13 pints from the recipe. I will definitely use this one again, only reducing salt to 1/8 cup.

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Country Kitchen Open June 12, 2007
Squash Relish