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Squash Relish

Rated as 4.86 out of 5 Stars

"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."
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Ingredients

2 h 55 m servings 15 cals
Original recipe yields 192 servings (6 pints)

Directions

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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.
  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 the refrigerator.

Nutrition Facts


Per Serving: 15 calories; 0 g fat; 3.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 109 mg sodium. Full nutrition

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Reviews

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My mother used to make this relish every summer. It is a wonderful relish that goes well on a southern table. She always sliced her squash and onions in rings though, not diced them. They are...

This relish is by far better than any cucumber relish!! I make this every year and it is the only relish my family wants me to use. I put it in potato salad, tuna salad, chicken salad... anywhe...

I made this yesterday and so I haven't had a chance to taste it after it has sat in the can for awhile but the initial taste was wonderful! The perfect ratio of sweet to tangy. The reason I am g...

This was so quick and easy(i used my did processor for the vegis). my fiance and I both love the sweet taste. But can anyone tell me why these say to be refrigerated if they are sealed?

This is a family favorite! To save time I throw the veggies into the food processer and pulse/chop until they are fairly finely chopped. My recipe calls for turmeric, and I leave out the mustard...

I make this every summer with extra veggies from the garden. My family loves it with meats and as a relish for hotdogs. I always add 3 jalapeno peppers for extra flavor.

I am giving it 5 stars for the prep work. I just made a batch this afternoon and haven't tasted it but what a easy recipe. I really hope it turns out as yummy as it looks! I am dying to taste...

I’ve grown organic yellow squash for years. I never knew I could can! This recipe did the trick. Beautiful presentation and very delicious!

I only cooked the squash 5 minutes. Turned out great!