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Yellow Summer Squash Relish Recipe
Yellow Summer Squash Relish Recipe photo by Taste of Home

Yellow Summer Squash Relish Recipe

Read Reviews (13)
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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
TOTAL TIME: Prep: 1 hour + marinating Process: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 1 hour + marinating Process: 15 min.
MAKES: 24 servings

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

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.

Directions

  1. In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
  2. 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.
  3. 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.
Originally published as Yellow Summer Squash Relish in Country Woman August/September 2011, p49

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.

Reviews for Yellow Summer Squash Relish(13)

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   (13)
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MY REVIEW
Reviewed Mar. 20, 2014

My Mum gave me a heap of squash from her garden and I'm really not a fan of it on its own. So this recipe was a great and easy way to I use it up. I added two large chillis, for some extra bite, yum!

MY REVIEW
Reviewed Aug. 20, 2013

I bought a jar of Yellow Squash Relish at a farmers' market -- she described the method and I'm sure, based on that as well as the ingredient list, appearance and taste, I'm pretty sure she used your recipe! I'm ready to can the second batch and learned the following from the first one: Pack down the cups of squash. My first batch had a bit too much brine for the solids. Also, I added a green pepper and a half of a red pepper to the recipe. Love the color it adds. Next time I'll probably use a whole red pepper. I also ran a little short of yellow squash on the second batch so filled out the amount with zucchini. Nice recipe! As a bonus, it also looks very pretty on the pantry shelf!

MY REVIEW
Reviewed Aug. 15, 2013

I've made 3 dozen jars of this and may not have enough ! The last batch I added jalapenos to it and used red bell pepper for more color . My husband loves it !

YEAH for using all that extra squash !

MY REVIEW
Reviewed Jul. 22, 2013

GREAT recipe for using up an overabundance of squash from the garden. My husband said it's really good on hot dogs so I will be making this for many years to come!!!

MY REVIEW
Reviewed Jul. 18, 2013

Wonderful recipe. Relatively easy to make and tastes so great!!!

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