Prep time: 1 hour, 30 minutes

Processing Time: 20 minutes (hot boiling water bath)

Spicy Squash Relish

Makes: 6- 16 Oz jars

Ingredients

10 cups of squash, shredded

2 green bell peppers, shredded

2 onions, shredded

2 cups white sugar

3 cups apple cider vinegar

2 teaspoons cayenne pepper

2 teaspoons celery seed

*optional- 5-6 Hot peppers

Step 1: Shredding

1. Wash all of the vegetables remove the tops and bottoms of squash.

2. Use a food processor to shred the squash, onions, and green bell peppers.

3. Next, place shredded vegetables into a large bowl.

*optional-add a few hot peppers :)

Step 2: Salt the Squash Mix

1. Sprinkle the salt over the shredded squash.

2. Fill the bowl with enough water to cover the squash and let sit in the refrigerator for 1 hour. (second picture)

3. After an hour, remove from fridge.

4. Drain and rinse squash mixture.(The third picture)

*While the squash is sitting in the fridge....... Get out your canning jars, lids, bands and the pot for your hot boiling water bath.

Step 3: Brine

1. In a large pot add apple cider vinegar, sugar, cayenne pepper and celery seed.

2. Bring brine to a boil, add the squash mixture.

3. Boil for 3-4 minutes, mix well.

4. Ladle the spicy relish in jars, leaving 1/2 headspace at the top.

5. Wipe mouth of jars, place lids and bands on.

6. Place in hot boil water bath and process for 20 minutes.

* If you don't like cayenne pepper you can use dry mustard for just a regular squash relish.

Step 4: Cool & Store

1. Let cool on counter.

2. Once cool, store up to a year.

* I use mine as relish for anything and everything! So good!

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