Name: Peppered Squash Relish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 quarts
Ingredients: 3 pounds yellow summer squash, finely chopped; 3 pounds 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 seed; 1 teaspoon ground turmeric; 1 teaspoon ground mustard

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. —Rose Cole Salem, West Virginia

Test Kitchen Approved

Peppered Squash Relish

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Yield: 4 quarts

Prep: 15 min

Cook: 20 min

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Ingredients

3 pounds yellow summer squash, finely chopped
3 pounds 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 seed
1 teaspoon ground turmeric
1 teaspoon ground mustard

Text Ingredients

Directions

In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight.

Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear.
Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Nutrition Facts

2 tablespoons: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 898mg sodium, 33g carbohydrate (29g sugars, 2g fiber), 2g protein.

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