Jenell Mckinney's Squash Relish

Recipe Ingredients

2 teaspoons	10ml	Salt
8 cups	880g / 31oz	Chopped squash - - mixture of yellow
		Zucchini for color
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	62g / 2.2oz	Chopped green tomato
2 cups	474ml	Vinegar
2 1/2 cups	495g / 17oz	Sugar
1 teaspoon	5ml	Mustard seed
1 teaspoon	5ml	Celery seed

Recipe Instructions

Sprinkle salt over vegetables. Let set for one hour; drain.

Boil rest of ingredients and add drained vegetables Cook 8 to 10 minutes. Place in sterilized jars and seal.

Recipe from Jenell McKinney of the Kaufman County (TX) Electric Cooperative, in the August 1992 Reader-Recipe Contest of "Texas Co-op Power" magazine. Vol. 49, No. 2. Pg. 25.

Source:
Southern Living

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