Peppered Squash Relish Recipe

Peppered Squash Relish Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. —Rose Cole Salem, West Virginia

[X]

Rate Peppered Squash Relish Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peppered Squash Relish Recipe

Prep: 15 min. + chilling Cook: 20 min. + cooling

Yield: 32 Servings

15 20 35

Ingredients

3 pounds yellow summer squash, finely chopped
3 pounds zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
1/4 cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground mustard

Directions

In a large bowl, combine the first six ingredients. Cover and refrigerate overnight.
Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add the sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is clear.
Remove from the heat; cool. Spoon into containers. Cover and refrigerate for up to 3 weeks. Yield: 4 quarts.

Originally published as Peppered Squash Relish in Taste of Home August/September 2007, p37