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Yellow Summer Squash Relish Recipe

Yellow Summer Squash Relish Recipe photo by Taste of Home

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My friends can barely wait for the growing season to arrive so I can make this incredible relish. The color really dresses up a hot dog.—Ruth Hawkins, Jackson, Mississippi

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Yellow Summer Squash Relish Recipe

Prep: 1 hour + marinating Process: 15 min.

Yield: 24 Servings

30 30 60

Ingredients

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Directions

In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat.
Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week. Yield: 6 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1/4 cup equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Yellow Summer Squash Relish in Country Woman August/September 2011, p49

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Reviews for Yellow Summer Squash Relish

Yellow Summer Squash Relish

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Reviewed on Sep. 26, 2012 by penelope1604

I am now retired and am teaching myself to can. This was the second recipe I had tried. It is easy and tastes awesome. It was so good I made another batch and my husband wants more. He does not think 16 pints of relish is enough to get him through the winter. I highly recommend it. Great for beginners.

Reviewed on Jul. 25, 2012 by Chattybee74

Great recipe. Easy and tasty! Made 7 pints instead of 6!

Reviewed on Jul. 14, 2012 by Frey

I know I am rating this recipe without trying it. However, it is almost exactly the one my mother gave me years ago. Only exception 5 cups sugar, 1 tlbsp cornstarch, 4 tlbsp table salt. 4 cups onions,1 grn pepper & 1 red sweet pepper, 2 & 1/2 cups vinegar. No mustard. This recipe will stayed in canning jars for a couple of years. My family will not eat no other relish. I just had a friend asking if I still made it & if he could get some. Easy recipe to make.

Reviewed on Jun. 26, 2012 by WOLFE1212

THIS RECIPE IS GREAT!!!!!!!!!!

THE BEST I HAVE EVER MADE.

Reviewed on Jun. 22, 2012 by Mommalama

This is an excellent use of all that yellow squash in the garden. I can't believe how it jazzes up a sandwich, hot dog, and hamburgers! You're always going to want some of this in your pantry.

Reviewed on Aug. 25, 2011 by mcb209

This relish is delicious. Shared with friends and family and everyone loved it. The second time I made it I cut the sugar to 3 cups and it was even better!