Squash Relish6 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 2 hr 55 min
“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.” - by mbrancherwife
Original recipe yields 6 pints
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (192 total)
- 15 cal
- < 1%
- 0 g
- < 1%
- 3.7 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 ..." See moreprettier in rings rather than diced."
"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 w..." See moreould normally use pickle relish! The squash actually seem to hold up better and stay firm longer in this relish!"
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