Yellow Summer Squash Relish Recipe
- 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
- 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.
Reviews for Yellow Summer Squash Relish(12)
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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!
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 !
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!!!
Wonderful recipe. Relatively easy to make and tastes so great!!!
I bought 1/2 bushel of yellow squash to can for casseroles, but was much more than I needed so I searched several recipes before deciding on this one. My recipe yield was 5 pints. It is soooo good that I have decided to make a second batch, then use the rest to can for casseroles. Very tasty.