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Yellow Summer Squash Relish

 Yellow Summer Squash Relish
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
24 ServingsPrep: 1 hour + marinating Process: 15 min.


  • 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 squash, onions, green pepper and salt.
  • Cover and refrigerate overnight. Drain; rinse and drain again.
  • 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.
  • 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.
  • 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

2 of 2

Yellow Summer Squash Relish (continued)

Directions (continued)

  • to 1 week. Yield: 6 pints.
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.