Turn extra summer squash into this tangy squash relish. It's a perfect topping for burgers and hot dogs, and you can store it for months with this simple canning recipe.
Squash Relish
Looking for a tasty way to use up all that extra summer squash? This squash relish is sweet, tangy and the perfect topping for burgers, hot dogs or even grilled veggies. It’s easy to make, and if you love canning, this recipe for squash relish lets you preserve that bright summer flavor for months to come. The vinegar and spices give it just the right amount of zing, while the veggies keep things light and fresh. Trust me, once you try it, you’ll want to make this a pantry staple!
Ingredients for Squash Relish
- Yellow summer squash: This mild, slightly sweet veggie is the star of the dish. Shred it finely so it blends well with the other ingredients. If you have extra zucchini, feel free to mix that in too.
- Large onions: The onions add a bit of savory sharpness, balancing out the sweetness of the squash and sugar.
- Green pepper: This adds some crunch and a slight bitterness that cuts through the sweetness. It also gives the relish a nice pop of color.
- Canning salt: This type of salt helps keep the veggies crisp and doesn’t have additives like table salt. It’s perfect for canning and preserving.
- Sugar: The sweetness from the sugar brings out the flavor of the squash and onions, while also balancing the vinegar’s acidity.
- Cider vinegar: With its mild tang and slight sweetness, cider vinegar is the ideal base for this relish. It also helps preserve the veggies.
- Celery seed, ground mustard, ground turmeric: These spices add depth and warmth, with the turmeric giving the relish a lovely golden color.
- Ground nutmeg and pepper: Nutmeg brings subtle warmth, while pepper adds just a bit of heat to round things out.
Directions
Step 1: Prep the veggies
In a large container, mix together the shredded squash, chopped onions, green pepper and canning salt. Cover the container and let it chill in the fridge overnight. This step helps draw out excess moisture and keeps the veggies crisp for the relish.
Step 2: Rinse and drain
The next day, drain the squash mixture and give it a good rinse under cold water to wash away any extra salt. Drain again, making sure to remove as much liquid as possible so the relish isn’t watery.
Step 3: Cook the pickling liquid
In a large Dutch oven, combine the sugar, cider vinegar, celery seed, mustard, turmeric, nutmeg and pepper. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. You’ll start to smell the vinegar and spices, creating that classic sweet-tangy flavor.
Step 4: Add the veggies
Once the liquid is boiling, stir in the drained squash mixture. Bring everything back to a boil, then reduce the heat and let it simmer for 15 minutes. This allows the squash and veggies to soak up all the flavors from the vinegar and spices.
Step 5: Fill and process the jars
Carefully ladle the hot relish into six sterilized 1-pint jars, leaving about 1/2 inch of space at the top. Remove any air bubbles by sliding a knife or spatula along the sides of the jars. Adjust the headspace if needed by adding a little more relish. Wipe the rims of the jars clean, place the lids on, and screw the bands on until they’re fingertip tight.
Step 6: Process the jars
Place the jars into a canner filled with simmering water, making sure they’re completely covered. Bring the water to a boil, then process the jars for 15 minutes. Afterward, carefully remove the jars and set them on the counter to cool. You’ll know the jars are sealed when you hear that satisfying “pop” as the lids go down. Any leftover relish can go straight in the fridge and be used right away.
Squash Relish Variations
- Add some heat: Stir in a finely chopped jalapeño or a sprinkle of red pepper flakes for a spicy twist.
- Mix up the veggies: Try swapping some of the squash for shredded zucchini or even carrots for extra color and flavor.
- Go for dill: Add a tablespoon of dried dill or a handful of fresh dill to the pickling liquid for a herby, fresh taste.
How to Store Squash Relish
Once sealed, the jars of squash relish can be stored in a cool, dark place like your pantry for up to a year. Just double-check that the lids are sealed tightly.
How long does squash relish last after opening?
Once opened, store the relish in the fridge. It should stay fresh for about a month. Just make sure to keep it in an airtight container.
How long does squash relish last if the jars don’t seal?
If any jars don’t seal properly, pop them in the fridge and use them within a week.
Squash Relish Recipe Tips
What can you serve with squash relish?
This summer squash relish adds a great tangy crunch to burgers, hot dogs or grilled sausages. It’s also delicious mixed into salads or served as a side with grilled fish or chicken.
Can I reduce the sugar in squash relish?
Yes, you can adjust the sugar to suit your taste. Just keep in mind that the sweetness helps balance the tang of the vinegar, so you might want to taste as you go.
Is zucchini a good substitute for squash in this relish?
Absolutely! Zucchini works well in this recipe, and you can even use a mix of yellow squash and zucchini to add some variety.
Squash Relish
Prep Time
30 min
Cook Time
30 min
Yield
6 pints
Ingredients
- 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
Directions
- 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 6 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 to 1 week.
Nutrition Facts
2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi
Recipe Creator
