Squash Relish - cooking recipe

Ingredients

10 c. shredded yellow squash
2 green peppers, chopped
1 large jar pimientos
4 large onions, chopped
1/4 c. canning salt
2 1/4 c. cider vinegar
4 1/2 c. sugar
1 Tbsp. nutmeg
1 Tbsp. turmeric
1 Tbsp. cornstarch
1 Tbsp. celery seed
1 1/2 tsp. black pepper

Preparation

Mix shredded squash, green peppers, onions and pimientos in a large container.
Pour 1/4 cup salt over the vegetables and let stand overnight.
Next day, rinse and drain vegetables.
Add vinegar, sugar and all spices.
Cook 30 minutes by bringing to a slow boil, then reducing heat until it just stops boiling.
Put in clean, hot jars and can.
Makes 5 to 6 pints.