Squash Relish Recipe - Allrecipes.com
Squash Relish  Recipe
  • READY IN ABOUT 3 hrs

Squash Relish

Recipe by  

"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 Edit and Save

Original recipe makes 6 pints Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    2 hrs 55 mins

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.
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Reviews More Reviews

Nov 04, 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.

 
Jun 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!

 

15 Ratings

Dec 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

 
May 28, 2012

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.

 
Aug 11, 2013

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?

 
Aug 10, 2012

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 seed entirely. It's nice as a side as well as a relish!

 
Aug 10, 2012

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 it but I know it will need a few weeks for all of the flavors to settle.

 
May 19, 2014

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

 

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Nutrition

  • Calories
  • 15 kcal
  • < 1%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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