A vibrant and flavorful relish perfect for enhancing your meals.
Combine the diced squash and onions in a large mixing bowl.
Ensure the squash and onions are evenly diced for consistent texture.
Sprinkle the salt over the mixture and let it sit overnight.
Cover the bowl with a clean towel to keep it fresh.
Drain the liquid from the squash and onion mixture using a colander.
Press gently to remove excess moisture without crushing the vegetables.
In a large pot, combine the drained squash and onions with sugar, vinegar, nutmeg, dry mustard, turmeric, cornstarch, black pepper, and pimiento.
Stir well to ensure all ingredients are evenly distributed.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
Keep an eye on the pot to prevent sticking or burning.
Carefully ladle the hot relish into sterilized jars and seal tightly.
Leave a small gap at the top of each jar to allow for expansion.
Allow the jars to cool completely before storing in a cool, dark place.
Label the jars with the date for easy tracking.
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