Luci's in the kitchen again, trying to use up our enormous supply of squash. If a body could live on squash and cukes alone, we'd have it made. Nothing else made much in the garden in the drought conditions---but the squash are happy.
I'm posting Luci's squash relish recipe. If you're in the same situation as we are, you have to try this. I hate squash, but I love to eat the relish. It tastes like a combination of sweet pickle relish and chutney. Great on grilled sausage or hot dogs, and great on beans and cornbread.
10 cups finely chopped squash (we used a combination of pattypan, yellow straightneck, and zucchini, and we do it in the food processor)
4 finely chopped onions (we do this in the food processor, too)
2 Tablespoons pickling salt
4 cups sugar
2 1/2 cups white vinegar
1 teaspoon cornstarch
1 jar chopped pimiento peppers
1 teaspoon nutmeg
1 1/2 teaspoons dry mustard
1 1/2 teaspoons turmeric
1/2 teaspoon black pepper
Place all ingredients in a nonreactive pot and bring to a boil. Reduce heat to a low boil, and keep it rolling for 30 minutes. If it's a little thin, let it simmer for another 10 minutes or so.
Pour into sterilized jars, leaving 1/2 inch headspace. Seal with sterilized rings and lids. Place in boiling water bath, and boil for 10 minutes. (If you've never processed jars before, bring a big pot of water to a boil, making sure water is deep enough to completely submerge upright jars.) Remove jars from boiling water bath and set aside to cool. Before storing, make sure jars are sealed. (The lid will not "click" up and down if you push it--it will be vacuum-sealed).
This recipe makes about 12 half-pints, or 6 pints, with enough left over to put some in the fridge for immediate eating.