"The Cook" > wrote in message
...
> On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob >
> wrote:
>
>>Who's got a good recipe? I have lots and lots of overripe yellow
>>squash. I'm tempted to peel, grate, and salt it, and squeeze much of
>>the moisture out. Then pack it in jars with a hot B&B pickle
>>vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
>>or that the squash will just get soft when I process it.
>>
>>Bob
>
>
> Here is one that works well.
>
>
> * Exported from MasterCook *
>
> Squash Pickles
>
> Recipe By :
> Serving Size : 64 Preparation Time :0:00
> Categories : Canning, Preserves, Etc.
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 8 cups squash, summer -- sliced
> 2 cups onions -- sliced
> 1 tablespoon salt
> 1 cup green pepper -- diced
> 2 cups vinegar, cider
> 3 1/2 cups sugar
> 1 teaspoon celery seed
> 1 teaspoon mustard seed
>
> Combine squash and onions. Sprinkle with salt. Let stand 1 hour.
>
> Combine peppers, vinegar, sugar and spices. Bring to a boil.
>
> Drain squash and onions, add to liquid. Boil for 1 minute
>
> Remove from heat and pack in jars.
>
> Process in a boiling water bath for 10 minutes for pint jars. Adjust
> for altitude.
>
> Yield:
> "4 pints"
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 49 Calories; trace Fat (1.2%
> calories from fat); trace Protein; 13g Carbohydrate; trace Dietary
> Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0
> Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0
>
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)
>

That looks like it would work. I might add, for relish I have real good
luck running the squash, cukes, etc. through a kitchen aid meat grinder.
Nice uniform chunks.