Categories: chutney, pickles, relish

Ingredients

• 3 cups yellow squash, chopped
• 1/2 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1/2 cup sugar
• 3/4 cup white vinegar
• 1/2 tsp. celery salt
• 1/2 tsp. mustard seed
• 1/2 tsp. salt

Directions

1. In a medium pot, add the sugar, vinegar and seasonings and bring to a boil. Add the squash, onion and bell peppers to the liquid, return to a boil and let boil for 10 minutes. Carefully ladle hot mixture into two pint canning jars, leaving a little room at the top. Wipe the rims, and then put canning lids on the jars. Even though the lids will seal, refrigerate as soon as the relis his cool, and consume within 2 weeks.

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