Spicy Squash Relish
10 cups chopped squash. (I used yellow and zucchini- did not peel them)
3 cups chopped onion
3 seeded jalapeno peppers, minced fine
4 TBS himalayan (pink) salt
2 cups apple cider vinegar
3 1/2 cups sugar
1 tsp tumeric
2 tsp celery seed
1 tsp mustard seed
1/2 tsp freshly grated nutmeg
Sprinkle chopped squash and onions with the salt.
Combine thoroughly.
Add enough cold water to cover squash.
Refrigerate overnight.
Next morning, rinse the squash mixture with cold water and allow to drain.
In a large (stainless steel) pot, combine the sugar, vinegar, tumeric, celery seed and mustard seed.
Bring to a boil and stir until the sugar is dissolved.
Add the drained squash to the syrup mixture.
Return to boil, stirring occasionally.
Reduce heat and simmer 15 minutes.
Ladle into sterilized half- pint (or pint) jars.
Wipe rims with a clean cloth.
Place lids and rings onto jars.
Submerge in a boiling water bath for 10 -(15) minutes.
Remove from boiling water bath and allow to cool in a draft free place overnight. Check seals.
