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Squash Relish

4

175 min

Squash Relish

Squash Relish Photo 1

Time

175 min

Serving

192 persons

Calories

15

Rating

4.00★ (43)

Cuisine

Author: Victoria Buriak
Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.

Ingredients

  • yellow squash: 8 cups (diced)
  • onion: 2 cups (diced, optional)
  • red bell peppers: 2 piece (diced)
  • green bell peppers: 2 piece (diced)
  • salt: 3 Tbsp
  • white sugar: 3 cups
  • vinegar: 2 cups
  • celery seeds: 2 tsp
  • whole mustard seeds: 2 tsp
  • (1 pint) canning jars with lids and rings: 6 piece

Metric Conversion

Stages of cooking

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  1. Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
    Squash Relish Photo 2
  2. Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
    Squash Relish Photo 3
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
    Squash Relish Photo 4
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
    Squash Relish Photo 5
  5. Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
    Squash Relish Photo 6

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