Peppered Spanish Relish


  • 3 lb. yellow summer squash, finely chopped
  • 3 lb. zucchini, finely chopped
  • 6 large onions, finely chopped
  • 3 medium green peppers, finely chopped
  • Ad
  • 3 medium sweet red peppers, finely chopped
  • 1/4 cup salt
  • 2 cup sugar
  • 2 cup packed brown sugar
  • 2 cup white vinegar
  • 4 tsp. celery seed
  • 1 tsp. ground turmeric
  • 1 tsp. ground mustard
  • 1/2 tsp. alum


In a large bowl, combine the first six ingredients. Cover and refrigerate overnight. Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add the sugars, vinegar, celery seed, turmeric, mustard and alum. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is clear. Remove from the heat; cool. Spoon into containers. Cover and refrigerate for up to 3 weeks.

By Robin from Washington, IA

Source: Taste of Home


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