Directions:
- In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
- In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat.
- Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week. Yield: 6 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.47 Kcal (442 kJ) | ||
| Calories from fat | 0.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 446.6mg | 19% | |
| Potassium | 194.57mg | 4% | |
| Total Carbs | 24.95g | 8% | |
| Sugars | 21.76g | 87% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 20mg | 33% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 72.2 Kcal (302 kJ) | ||
| Calories from fat | 0.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 305.73mg | 19% | |
| Potassium | 133.19mg | 4% | |
| Total Carbs | 17.08g | 8% | |
| Sugars | 14.9g | 87% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 0.69g | 2% | |
| Vitamin C | 13.7mg | 33% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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