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Squash Relish

Squash Relish

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    2 h 55 m
mbrancherwife

mbrancherwife

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 {{adjustedServings}} servings

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Original recipe yields 192 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 15 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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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 the refrigerator.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dana
20

Dana

11/4/2011

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 much prettier in rings rather than diced.

msddsk
12

msddsk

6/25/2012

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... anywhere I would normally use pickle relish! The squash actually seem to hold up better and stay firm longer in this relish!

Niroszyckame
12

Niroszyckame

12/19/2011

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 giving it only four stars though is that is is quite liquidy. I think I will use less vinegar the next time

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