To Top

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

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
Food and Recipes Recipes CondimentsSeptember 4, 2007
Relish in Red Dish
Relish Recipes
Side of Spanish rice.
Making Spanish Rice in the Rice Cooker
Cranberry Relish in Yellow Dish at Thanksgiving Dinner Table
Cranberry Relish Recipes
Plate of Spanish rice with enchiladas.
Spanish Rice Recipes
Birthday Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/09/11 19:18:42 in 362 msecs. ⛅️️ ⚡️
Loading Something Awesome!