Peppered Squash Relish Recipe

5 1 2
Peppered Squash Relish Recipe
Peppered Squash Relish Recipe photo by Taste of Home
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Peppered Squash Relish Recipe

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5 1 2
Publisher Photo
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
Recommended: 22 Pickled Recipes
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling

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. Refrigerate, covered, overnight.
Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear.
Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks. Yield: 4 quarts.
Originally published as Peppered Squash Relish in Taste of Home August/September 2007, p37

Nutritional Facts

2 tablespoons: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 898mg sodium, 33g carbohydrate (29g sugars, 2g fiber), 2g protein.

  • 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
  1. In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight.
  2. Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear.
  3. Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks. Yield: 4 quarts.
Originally published as Peppered Squash Relish in Taste of Home August/September 2007, p37

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cdj167 User ID: 8451637 232069
Reviewed Aug. 31, 2015

"Just made this awesome relish! I cut the recipe in half. I ran out of brown sugar, only had 1/2 cup so used coconut sugar for the other 1/2. Also didn't use white sugar, used organic cane sugar instead. Other than that I followed the recipe exactly. Turned out amazing! Won't be buying store bought relish ever again! Going to try to freeze some as I don't want to bother with canning it."

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