Yellow Summer Squash Relish Recipe

Yellow Summer Squash Relish RecipePhoto by: Taste of Home Yellow Summer Squash Relish Recipe Rating 5

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 (1)

Yellow Summer Squash Relish Recipe

Yellow Summer Squash Relish

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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!

 
 
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