This is my absolutely FAVORITE thing I can! My grandmother gave me this recipe about 25 years ago, so I think of her each time I make it. It is so beautiful in the jars and tastes wonderful! It is also a good way to use those assorted veggies that you have too much of. Although the recipe calls for yellow squash, I usually add in cubed zucchini as well because we have an abundance of those. In previous years I have also used green tomatoes and cucumbers, and added a little hot pepper to it. Anyway you make it, it is delicious and my friends love to receive this as gifts.
I eat this on my purple hull peas and my most-favorite is with fried fish. Very simple, and it CAN be made with Splenda to reduce the sugar. DH is diabetic so I usually make a small batch with sugar and a larger batch with Splenda. Also, I usually double or triple the batch. Why mess up the kitchen for 4 or 5 little jars of stuff?
8 cups sliced squash
(I slice the small parts of the squash, and quarter the large parts. When using zucchini I quarter the zucchini lengthwise, remove the seeds, then large-cube the flesh with the peels still on... that gives the relish more color and helps the zucchini hold together better.)
3 quarts cool water
2/3 cup salt
Place these three things in a dishpan or large pot and soak for 1 hour. While that is soaking:
In a large pot mix:
2 cups sliced onions (I prefer to cut mine in a large dice rather than slices)
2 cups sliced bell pepper (again, I prefer to large-dice them)
2 Tablespoons celery seed
2 Tablespoons mustard seed
1 large jar sliced pimento
3 cups white vinegar
3 cups sugar (or use Splenda)
While the squash is soaking simmer this mixture until the onion is translucent.
After 1 hour, drain the squash and add to the syrup mixture. Bring to a good boil but do not cook any more. Place in sterilized jars leaving 1/2" head space and seal. Invert jars for 5 minutes, then place right side up to finish cooling. Wait about 2 weeks before eating (that is the hard part!) Yield about 5 pints.