Squash Relish

This delicious squash relish is made with yellow summer squash and bell peppers in a sweet-tangy pickling liquid for a colorful, refreshing condiment.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 15 Calories

Ingredients

• 3 cups white sugar
• 2 cups diced onion
• 3 tablespoons salt
• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 2 cups vinegar
• 2 teaspoons celery seeds
• 2 teaspoons whole mustard seeds
• 6 (1 pint) canning jars with lids and rings
• 8 cups diced yellow squash

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Place squash, onion, and red and green bell peppers into a large bowl; sprinkle with salt and toss to combine. Allow vegetables to drain for 1 hour. Discard juice.

Step 4

Place sugar, vinegar, celery seeds, and mustard seeds into a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.

Step 5

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.