A few remaining yellow squash, an onion and some assorted peppers and a little work and now we have some delicious and spicy relish to enjoy on beans with cornbread in a few weeks.
4 cups water
1/2 T. pickling lime
2 cups diced yellow squash
1 medium yellow onion, finely chopped
1 jalapeno pepper, stemmed, seeded and finely chopped
1 Serrano pepper, stemmed, seeded and finely chopped
3 Cajun baby belle peppers, stemmed, seeded and finely chopped
6 cloves garlic, minced
1 1/2 cups white vinegar, pickling strength
1/2 cup bottled lemon juice
1/2 t. salt
1/2 t. ground coriander
1/2 t. ground cumin
1/4 t. ground turmeric
1/2 t. red pepper flakes
In a medium sized enamel or glass bowl, dissolve pickling lime in water. Add squash, onion and peppers. Stir to combine and allow to soak for at least an hour. Drain and rinse several times with cold water. Drain.
In a 4 quart pot, over high heat add vinegar and remaining listed ingredients including minced garlic.. Bring to a boil and add squash, onions and peppers. Let cook for 5 minutes and pack into canning jars.
Carefully ladle in brine, leaving 1/2 inch headspace. Boil in a boiling water bath for 20 minutes. Remove from water and let cool in a draft free space. Listen for the pings as the jars cool to make sure they have sealed properly.
Questions about canning? Check out THE authority on canning http://www.freshpreserving.com/getting-started