Peppered Squash Relish

Name: Peppered Squash Relish
Prep time: 8 h
Cook time: 25 min
Total time: 8 h 25 min
Yield: 4 quarts, 4 serving(s)
Ingredients: 3 lbs summer squash, finely chopped; 3 lbs zucchini, finely chopped; 6 large onions, finely chopped; 3 medium green peppers, finely chopped; 3 medium sweet red peppers, finely chopped; 1/4 cup salt; 2 cups sugar; 2 cups packed brown sugar; 2 cups white vinegar; 4 teaspoons celery seeds; 1 teaspoon turmeric; 1 teaspoon ground mustard; 1/2 teaspoon alum

Submitted by Suzie_Q

"From Taste of Home, August/Septmeber 2007. Prep time includes refrigerating overnight."

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Ready In:: 8hrs 25mins
Ingredients:: 13
Yields:: 4 quarts
Serves:: 4

ingredients

3 lbs summer squash, finely chopped
3 lbs zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
¹⁄₄ cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seeds
1 teaspoon turmeric
1 teaspoon ground mustard
¹⁄₂ teaspoon alum

directions

In a large bowl, combine the first six ingredients. Cover and refrigerate overnight.
Drain vegetable mixture. Rinse in cold water and drain again.
Place vegetables in a Dutch oven. Add the sugars, vinegat, celery seed, tumeric, mustard and alum.
Bring to a boil, reduce heat and simmer uncovered for 15-29 minutes or until liquid is clear.
Remove from heat; cool.
Spoon into containers. Cover and refrigerate for up to 3 weeks.