Recipe by mbrancherwife
"Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish."
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diced yellow squash
red bell peppers, diced
green bell peppers, diced
whole mustard seeds
(1 pint) canning jars with lids and rings
My mother used to make this relish every summer. It is a wonderful relish that goes well on a southern table. She always sliced her squash and onions in rings though, not diced them. They are much prettier in rings rather than diced.
This relish is by far better than any cucumber relish!! I make this every year and it is the only relish my family wants me to use. I put it in potato salad, tuna salad, chicken salad... anywhere I would normally use pickle relish! The squash actually seem to hold up better and stay firm longer in this relish!
I made this yesterday and so I haven't had a chance to taste it after it has sat in the can for awhile but the initial taste was wonderful! The perfect ratio of sweet to tangy. The reason I am giving it only four stars though is that is is quite liquidy. I think I will use less vinegar the next time
I make this every summer with extra veggies from the garden. My family loves it with meats and as a relish for hotdogs. I always add 3 jalapeno peppers for extra flavor.
This was so quick and easy(i used my did processor for the vegis). my fiance and I both love the sweet taste. But can anyone tell me why these say to be refrigerated if they are sealed?
This is a family favorite! To save time I throw the veggies into the food processer and pulse/chop until they are fairly finely chopped. My recipe calls for turmeric, and I leave out the mustard seed entirely. It's nice as a side as well as a relish!
I am giving it 5 stars for the prep work. I just made a batch this afternoon and haven't tasted it but what a easy recipe. I really hope it turns out as yummy as it looks! I am dying to taste it but I know it will need a few weeks for all of the flavors to settle.
I only cooked the squash 5 minutes. Turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
** Calories: 15
** Calories from Fat: < 1
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