Dilly Squash Relish

• 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

1. 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. 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
3. 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
4. 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
5. 5. Remove from heat, add the turmeric and mix well.
6. 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.
7. 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.

white pattypan, white onions, red bell pepper, pickling salt, white vinegar, sugar, garlic, dill seeds, mustard seeds, celery seeds, turmeric

Taken from www.food.com/recipe/dilly-squash-relish-429736 (may not work)