Tuesday, February 16, 2010

This recipe is being posted by special request! Thanks to our friends in The Land Down Under. We're jealous of your surplus of summer veggies as we're freezing our butts off this winter.

Luci's Squash Relish


10 cups chopped squash (any kind or mix them-I have used pattypan, yellow squash, and zucchini with great results)
4 cups chopped onions
5-6 teaspoons salt
4 cups sugar
2 1/2 cups vinegar
1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon cornstarch
1/2 teaspoon black pepper
1 jar pimiento, chopped


NOTE: I use a food processor for chopping the squash and the onions, but you have to be careful not to turn it to mush. Do it in small batches and buzz a little bit at a time, emptying the bowl of the processor between batches.

Mix the squash and the onion together in a large pot.

Add everything else, give it a good stir, and then bring it to a boil. Turn down the heat and simmer for 30-40 minutes. (Depends on the size of the chopped squash as to how long it takes.)

Place in sterilized jars and seal with sterilized lids.

Process for 10 minutes in a boiling water bath.

This relish is indescribably good on all manner of grilled sausage, hot dogs, or bratwurst, even on sandwiches. But I have to say, our favorite way to eat this is to scoop some up with a big spoonful of crockpot beans or peas (blackeye, pinto, great northern, navy...) and scarf it down with a big hunk of hot buttered cornbread.

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