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Squash Relish
Squash Relish
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
Colorful summer squash and bell pepper relish in a sweet-tangy pickling liquid for a refreshing condiment.
Ingredients:
  • 8 cups diced yellow squash
  • 2 cups diced onion
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 3 tablespoons salt
  • 3 cups white sugar
  • 2 cups vinegar
  • 2 teaspoons celery seeds
  • 2 teaspoons whole mustard seeds
  • 6 (1 pint) canning jars with lids and rings
Instructions:
  • In a large bowl, combine squash, onion, red and green bell peppers, sprinkle with salt, and toss together. Let the vegetables sit for 1 hour to drain. Discard the excess juice before proceeding.
  • In a large pot, combine sugar, vinegar, celery seeds, and mustard seeds. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Add the squash mixture, bring to a boil again, and cook until the vegetables are tender, approximately 15 minutes.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot, sterilized jars with squash relish, leaving 1/4-inch space from the top. After filling, use a knife or thin spatula to eliminate any air bubbles inside the jars. Clean the jar rims with a damp paper towel to get rid of any food debris. Close the jars with lids and screw on rings.
  • Fill a large stockpot halfway with water and place a rack at the bottom. Bring to a boil over high heat. Lower the jars into the pot using a holder, ensuring a 2-inch space between them. Add more boiling water if needed, making sure the water level is at least 1 inch above the tops of the jars. Cover the pot and process for 10 minutes, or as per your area's guidelines.
  • Transfer the jars from the pot to a cloth-covered or wood surface, spacing them several inches apart to cool. After they have cooled, check the seal by pressing the top of each lid with a finger to ensure it is tight. Store in a cool, dark area.

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