Dilly Squash Relish - cooking recipe

Ingredients

6 lbs white pattypan squash
6 white onions
1 large red bell pepper
1/2 cup pickling salt
8 cups white vinegar
1 1/2 cups sugar
8 garlic cloves, minced
4 teaspoons dill seeds
4 teaspoons mustard seeds
4 teaspoons celery seeds
1/2 teaspoon turmeric

Preparation

1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
5. Remove from heat, add the turmeric and mix well.
6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.