A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Squash Relish
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- #105227
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
10 cups chopped yellow and zucchini squash
4 cups chopped onions
2 green bell peppers, chopped
1 small jar pimento peppers
2 tablespoons salt
2 1/4 cups cider vinegar
2 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon nutmeg
1 teaspoon prepared mustard
1 tablespoon cornstarch, optional
directions
Combine first 5 ingredients in a large bowl and pour ice water over them and let stand overnight. Drain, squeezing out moisture.
Combine vinegar, sugar, spices, mustard and cornstarch, if desired. Put drained vegetables in a large stockpot along with vinegar mixture. Stir and simmer over medium-low heat for 30 minutes.
Spoon mixture into hot sterilized canning jars and process according to manufacturers' instructions (or simmer jars in a water bath for 5 minutes). It can be eaten in 2 weeks.
cook's notes
"The colors of this relish are extremely appealing, with variegated shades of yellow, green and red suspended in the pickling liquid. It would make a great summer hostess gift (and is super strategy for how to get rid of bumper crops of zucchini and yellow squash). The nutmeg and turmeric give this relish a slightly sweet, exotic flavor, which marries surprisingly well with burgers or tofu. I might add a teaspoon of mustard seed to the pickling mixture for a little bit of kick."
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
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