Mixed Squash Relish
|Chopped yellow squash||1 Cup (16 tbs)|
|Chopped squash zucchini||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|White wine vinegar||1 Cup (16 tbs)|
|Unsweetened apple juice||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Minced gingerroot||1⁄4 Teaspoon|
Combine first 5 ingredients in a large sauce-pan.
Combine vinegar, apple juice, sugar, dry mustard, gingerroot, salt, and pepper in a jar,- cover fightly, and shake vigorously.
Pour over vegetables; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are crisp-tender.
Transfer to a medium bowl; stir in pimiento.
Cover and refrigerate at least 24 hours before serving.
Serve with meats.