KATHY'S FANCY STITCHING NEWS



Postings and ponderings of a quilting and knitting addict!





Thursday, June 11, 2009

Squash Pickle Relish... YUM!


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?


SQUASH PICKLE


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.

2 comments:

  1. Looks yummy...I might need to try some of that. Looking forward to seeing yall Saturday.

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  2. Your pickles are lovely..my mouth is watering! AS to your question about the definition of Fungly..it's a combo word fun + ugly = FUNGLY

    I couldn't reply to your mail, it says "no-comment-reply@blogger.com" You can chance that in your settings so that people can reply to your posts. It helps!

    Bonnie

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