Squash Relish Recipe

Place the squash onion and red and green bell peppers into a large bowl and sprinkle with salt. Toss to combine and allow the vegetables to drain for 1 hour. Discard juice.

Place the sugar vinegar celery seeds and mustard seeds into a large pot and bring to a boil over medium heat stirring to dissolve sugar. Stir in the squash mixture and return to a boil. Cook the mixture until the vegetables are tender about 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process for 10 minutes or the time recommended for your area.

Remove the jars from the pot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.