Categories: chutney, pickles, relish

Ingredients

• 8 cups squash, sliced
• 2 cups onion, sliced
• 1 Tbsp. canning salt
• 1/2 cup green pepper, diced
• 1 1/3 cup sugar
• 1 cup vinegar
• 1/2 tsp. celery seed
• 1 tsp. mustard seed

Directions

1. Sprinkle salt over squash and onions; let stand one hour. Drain. In a large pan, combine peppers, sugar, vinegar, celery seed and mustard seed. Bring to a boil. Add squash and onions. Return to a boil. Place in hot, sterilized jars. Adjust lids. Process 5 minutes in boiling water bath. To make squash pickles hot, add as many jalapeno peppers as you like. Without the jalapeno peppers, the mixture is sweet.

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