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Summer Squash Relish

17 September

Makes 6 half-pint jars

10 summer squash
1 tablespoon sea salt
2 onions, chopped
1 sweet pepper, finely diced
2 stalks celery, sliced
2 1/2 cups apple cider vinegar
2 cloves garlic, minced
1 1/2 cups sweetener
1 tablespoon mustard seed
1/2 teaspoon allspice
1 teaspoon turmeric
2 teaspoons celery seed
1/2 teaspoon black pepper

1. Wash squash and remove and discard ends; coarsely chop and mix with salt. Let stand for 5 hours or overnight. Drain and rinse in cold water, then drain once more.

2. Place the other vegetables in a saucepan with drained squash, vinegar, garlic, sweetener, spices. Mix through, then bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Spoon at once into hot sterilized jars and store in the refrigerator. Can be used with hamburgers, veggie burgers, or anything that you like eating with relish!

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