10 c. chopped yellow squash
4 c. chopped onion
5 tsp. salt
Combine and let stand (covered) in a bowl on the counter overnight. Next morning, rinse well and drain. Place in a large pot and add:
2 1/2 c. white vinegar
4 1/2 c. sugar
2 c. chopped celery
1 green bell pepper and 2 red bell peppers, chopped
1 Tbsp. dry mustard powder
1 tsp. celery seed
1 tsp. tumeric
2 Tbsp. cornstarch
Bring to a boil slowly. Pack in hot jars and seal. Makes about 7 pints.
This recipe comes from the beautiful and multi-talented Donna Winters - we call it sunshine in a jar. At our house, we eat squash relish with beans (white beans, pinto beans, purple hull peas, etc.), but I have a neighbor who eats it straight out of the jar with corn chips. So yummy!
AND MORE SQUASH...
My family's favorite squash "recipe" is to just brown sliced squash and onions in a hot skillet with a little olive oil. Salt and pepper to taste, and you're done.
For a little "fancier" version of this recipe, melt a few tablespoons of butter in a skillet over medium heat. Add a couple cloves of garlic, minced, and heat until soft. Cut zucchini and/or yellow squash into thin spears and add to skillet with the garlic. Add enough water to prevent sticking; bring to a simmer and cook until squash is tender. To serve, season with salt and pepper and top with grated mozzarella cheese and toasted walnuts.The food blog Simply Recipes (link here) has several delicious ideas for squash, including Ratatouille, a summer squash salad, and the author's mom's recipe for squash prepared with onions, peppers, and cheese. I discovered this website while looking for something to do with our abundance of eggplant. Loosely following the recipe for Ratatouille, I used eggplant, yellow squash, banana peppers, and tomatoes from the garden - the dish looked, ummm, a littly yucky (eggplant has a tendency to look gross, in my opinion), but it was FABULOUS. Even the kids commented on how delicious it tasted.
Do you have a favorite squash recipe? Share it with the rest of us!