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

Yellow Summer Squash Relish Recipe

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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


  • 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: 36 calories, trace fat (trace saturated fat), 0mg cholesterol, 197mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 1g protein


  1. In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
  2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat.
  3. Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. 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

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Reviewed Jul. 20, 2015

"Outstanding taste and so easy to make. It is the perfect relish for just about any sandwich"

Reviewed Jul. 15, 2015

"Excellent and easy. It may be a lot of sugar, but broken down by serving, it isn't bad."

Reviewed Mar. 10, 2015

"This is the most delicious relish ever. My aunt made it a while back, gave me the recipe but I lost it. So happy to have found it here. I shared a bit with a co-worker who wasn't that enthused about it. But she tried it on a sausage roll and insisted on having a full jar for herself plus the recipe. I am now on my last quart and can't wait until summer to make it again.

One of the ways I use it is in potato salad. Saves so much time on chopping and has all the ingredients I usually use plus the perfect sweetness. Other than that, topping vegetables is another favorite way to use it. Low in calories, healthy, delicious and pretty."

Reviewed Jul. 14, 2014

"We really like these but just a little too sweet. I have read that you shouldn't change a recipe for canning products. Does that go for sugar too? I wanted to reduce the sugar to 3 cups. I added jalapenos and really liked it."

Reviewed Jun. 25, 2014 Edited Jul. 4, 2014

"Yummy! My first batch made 4 days ago has disappeared - everyone who tried it wanted a jar and I just can't say "no" to family and neighbors. So I am on my second batch -this time I am adding some jalapenos. I will post the results :) I am debating weather or not I should even bother to hot water bath can the jars - I think they will be eaten so fast I may just keep them in the fridge.

So I made another batch with 4 jalapenos. Tastes exactly like the first batch - yummy but NO kick. I am on batch number three with 7 jalapenos, 4 poblanos, 4 serranos and 2 habaneros (what i had in my garden yesterday) again it is yummy, but not much "kick" I swear I am not a smoker and i do still have my tastebuds intact! Any suggestions?"

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