I love this...I use the yellow...mostly the yellow skin, remove the seeds.....
Squash Relish
12 cups grated squash (I use mostly the yellow skin part)
2 cups grated onion
2 large bell peppers, grated
1 large jar pimentos, chopped
5 TBSP canning salt
Sprinkle salt over the above and let set overnight. You can let
it set for several hours during the day. I put ice over mine, let
it set, and then drain it if doing it during the daytime. Drain and
rinse.
At this point, I like mine with hot sliced jalapeno peppers, so I buy a
small jar, drain them, and add them now.
Syrup:
5 cups sugar
2 1/2 cups white vinegar
2 1/2 TBSP celery seed
1 1/2 TBSP mustard seed
1 1/2 TBSP tumeric
Boil syrup and add drained squash mixture. Simmer for 20 minutes.
Pack in hot, sterilized jars and seal. (hot water bath) I prefer to do pint jars for us. This is so good during the winter months.