Dilled Squash Relish

Chris was very disappointed when he realized that the Squash Chow Chow was sweet.  So, I made him Dilled Squash Relish.  It does not take as long as the Chow Chow to prepare but is very close to same ingredients.  Some recipes for dilled relish call for chopping the dill, but my mom always stuck a sprig of dill in the jar when she was ladling in the vegetables.  That allows the cook to adjust the dill to taste.   These jars of relish need to rest about 3 months before opening, to allow the flavors to meld.


24 cups of diced vegetables, I used Yellow Squash, Zucchini Squash, Onion, Cucumber, Green Bell Pepper and Red Bell Pepper.  Use what you have available.
1/2 cup of Canning and Pickling Salt
6 cups of Water
5 cups of White Vinegar
1 Tablespoon of Sugar
2 Tablespoons of Mustard Seeds
1 teaspoon of Celery Seeds
1/3 cup of minced Garlic
14 1-inch pieces of Fresh Dill Weed
14 1/2-pint canning jars with good lids and rings

Combine vegetables with salt and water.  Let sit 3 hours.  Drain and rinse thoroughly and drain well, again.
Prepare jars and lids, according manufacturer's directions.
Bring vinegar, sugar, mustard seeds, celery seeds, and garlic to a boil in a very large stock pot, stirring to dissolve sugar.  Add drained vegetables and return to a boil.  Reduce to a simmer and cook until vegetables just start to get tender, about 7 to 10 minutes.
Ladle into prepared, hot jars, leaving 1/2 inch of headspace.  Close with hot lids and rings.  Process in a boiling water bath for 15 minutes.
Store in a cool, dry area.
Makes 14 cups.

Enjoy!

Deloris