Twenty years ago a lady on lane’s mail route named toad gave her a jar of this relish for Christmas.

Lane liked it so much she asked for the recipe and a month later it was hers.

So here it is, by popular demand, the way it was given to lane, ceptin’ she abbreviated.

Squash relish

Chop ten cups squash and four cups onions.

Add 4tbsp salt

Mix and let stand overnight.

Wash and drain the next day.

Add two pods hot pepper

Three pods sweet pepper

Two and a half cups vinegar

Four cups sugar

One tsp dry mustard seed

One tsp celery seed and

One tsp turmeric

Bring it to a boil and simmer for thirty minutes.

Add two tsp corn starch mixed in a quarter cup of warm water.

Cook for five more minutes, fill jars and seal.

You can add a carrot for color should you choose.