This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Recipe for Zucchini Squash Relish and it’s delicious. You may have enough older squash still on hand to try it; if not, please tuck it away in your recipe file for next summer.
Shred 10 cups of squash, chop 1 large onion, and mix 5 tablespoons of salt through the vegetables. Allow to set overnight, next morning drain thoroughly.
Prepare 4 cups of sugar, 2 1/2 cups of vinegar, 1 teaspoon of dry mustard, 1 teaspoon of mustard seed, 1 teaspoon of tumeric.
Chop 1 red and green sweet pepper fine and add it to the squash. Then add this to the vinegar and sugar syrup, bring to a boil and simmer slowly for 3 minutes.
Fill sterilized jars and seal. If you wish to make certain the jars are well sealed, place them in a hot-water bath for 5 minutes.
Have water hot, as well as the jars used for the relish. Five minutes of boiling water should complete a tight seal.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.