Mixed Squash Relish Recipe
Ingredients
| Yellow squash | 1 Cup (16 tbs), finely chopped | |
| Squash zucchini | 1 Cup (16 tbs), finely chopped | |
| Carrot | 1/2 Medium, shredded | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup plus 2 tablespoons white wine vinegar | ||
| 2 tablespoons unsweetened apple juice | ||
| Sugar | 11/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Ginger root | 1/4 Teaspoon, minced | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 (2-ounce) jar sliced pimiento, drained | ||
Directions
Combine first 5 ingredients in a large sauce-pan.
Combine vinegar, apple juice, sugar, dry mustard, gingerroot, salt, and pepper in a jar,- cover fightly, and shake vigorously.
Pour over vegetables; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are crisp-tender.
Transfer to a medium bowl; stir in pimiento.
Cover and refrigerate at least 24 hours before serving.
Serve with meats.
Combine vinegar, apple juice, sugar, dry mustard, gingerroot, salt, and pepper in a jar,- cover fightly, and shake vigorously.
Pour over vegetables; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are crisp-tender.
Transfer to a medium bowl; stir in pimiento.
Cover and refrigerate at least 24 hours before serving.
Serve with meats.
Chef
