Betty Rose’s Squash Relish

 

Betty Rose’s Squash Relish

12 cups grated squash

4 large onions, chopped

4 large bell peppers, chopped 

2 small jars pimento (mainly for color) 

1 cup celery, chopped 

Mis in large bowl.  Sprinkle 5 tablespoons salt.  Cover and refrigerate overnight. 

Next day, drain off excess liquid and rinse in colander until water is clear.

In large pot, combine 2 1/2 cups vinegar, 5 cups sugar, 2 1/2 tsp  celery salt, 1 1/2 tsp turmeric, and 2 tsp pickling spice in a net bag. 

Bring to a boil for 5 minutes.  Remove pickling spice bag.  Add the grated squash mixture and boil 5 minutes.  Put in hot prepared jars and seal.