- 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 forYellow Summer Squash Relish
"I used to have this recipe but it was lost. Thank you for posting it. This stuff is so delicious! I really don't like beans but with this along side I really like them. It's good with most anything even mix with tuna salad or atop hot dogs in place of pickle relish. A real keeper!"
"THANKS, looking forward to making this"
"THIS RECIPE IS GREAT!!!!!!!!!!THE BEST I HAVE EVER MADE."
"Sounds good, I make squash pickles, so I'm sure we would love this."
"Used some of my big squash to make this yummy relish today. I ground my vegetables attachment. Can't wait to have it on dried beans."
"Excellent and easy. It may be a lot of sugar, but broken down by serving, it isn't bad."
"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."
"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."