Squash Relish

This squash relish recipe 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: 50 mins
• Total Time: 1 hr 20 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 squash, onion, and bell peppers in a large bowl; sprinkle with salt and toss to coat. Set aside to drain for 1 hour. Discard liquid.

Step 2

Place sugar, vinegar, celery seeds, and mustard seeds in 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 3

Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.

Step 4

Pack relish into hot, sterilized jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 5

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes, or the time recommended for your location.

Step 6

Remove the jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.