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Yellow Summer Squash Relish Recipe

Yellow Summer Squash Relish Recipe

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. YIELD: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


  • 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.

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

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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?"

Reviewed Jun. 23, 2014

"I doubled the recipe and made 12 pints. Incredible!! We had some on top of our black beans for lunch right away and it was incredible. This is a great way to use up the extra squash!"

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!"

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!"

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 !"

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!!!"

Reviewed Jul. 18, 2013

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

Reviewed Jun. 25, 2013

"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."

Reviewed May. 31, 2013

"My son gave me some yellow squash from his garden. I had just bought the 2013 TOH Canning book and found the recipe there. I tried it, and took a jar of this with us to a family reunion and put it out with the food. It was a hit. I recommend you try it, you will love it. Can't wait to try it on fresh peas."

Reviewed Sep. 26, 2012

"I am now retired and am teaching myself to can. This was the second recipe I had tried. It is easy and tastes awesome. It was so good I made another batch and my husband wants more. He does not think 16 pints of relish is enough to get him through the winter. I highly recommend it. Great for beginners."

Reviewed Jul. 25, 2012

"Great recipe. Easy and tasty! Made 7 pints instead of 6!"

Reviewed Jul. 14, 2012

"I know I am rating this recipe without trying it. However, it is almost exactly the one my mother gave me years ago. Only exception 5 cups sugar, 1 tlbsp cornstarch, 4 tlbsp table salt. 4 cups onions,1 grn pepper & 1 red sweet pepper, 2 & 1/2 cups vinegar. No mustard. This recipe will stayed in canning jars for a couple of years. My family will not eat no other relish. I just had a friend asking if I still made it & if he could get some. Easy recipe to make."

Reviewed Jun. 26, 2012



Reviewed Jun. 22, 2012

"This is an excellent use of all that yellow squash in the garden. I can't believe how it jazzes up a sandwich, hot dog, and hamburgers! You're always going to want some of this in your pantry."

Reviewed Aug. 25, 2011

"This relish is delicious. Shared with friends and family and everyone loved it. The second time I made it I cut the sugar to 3 cups and it was even better!"

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