Squash Relish

4.9
(40)

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.

close up view of Squash Relish in glass jars on a circular wooden board
18
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Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
2 hrs
Total Time:
2 hrs 55 mins
Servings:
192
Yield:
6 pints

Ingredients

  • 8 cups diced yellow squash

  • 2 cups diced onion (Optional)

  • 2 red bell peppers, diced

  • 2 green bell peppers, diced

  • 3 tablespoons salt

  • 3 cups white sugar

  • 2 cups vinegar

  • 2 teaspoons celery seeds

  • 2 teaspoons whole mustard seeds

  • 6 (1 pint) canning jars with lids and rings

Directions

  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.

  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.

  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.

  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.

  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.

Nutrition Facts (per serving)

15 Calories
4g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 192
Calories 15
% Daily Value *
Sodium 109mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 0g
Vitamin C 3mg 16%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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