Squash Relish Recipe

Name: Squash Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 2/3 cup salt; 2 quarts chopped yellow squash; 3 cups sugar; 2 cups white vinegar; 1 to 1 1/2 tablespoons celery seeds; 1 1/2 tablespoons mustard seeds; 2 cups chopped onion; 2 cups chopped, seeded green pepper; 3 green onions, chopped; 1 (4-ounce) jar sliced pimientos, drained

Servings: persons

3 quarts water
2/3 cup salt
2 quarts chopped yellow squash
3 cups sugar
2 cups white vinegar
1 to 1 1/2 tablespoons celery seeds
1 1/2 tablespoons mustard seeds
2 cups chopped onion
2 cups chopped, seeded green pepper
3 green onions, chopped
1 (4-ounce) jar sliced pimientos, drained

1
Combine water and salt in a large glass, ceramic, or stainless steel container. Add squash and soak 1 hour. Drain squash, and rinse well.
2
Combine sugar, vinegar, and celery and mustard seeds in a stainless steel stockpot; stir well. Bring to a boil. Add squash and remaining ingredients. Return to a rolling boil; reduce heat, and cook 5 minutes, stirring frequently.
3
Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling water-bath 15 minutes. Serve with meats and vegetables.

725

kcal

Calories

176

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 quarts water, 2/3 cup salt, 2 quarts chopped yellow squash, 3 cups sugar, and more.

Yes, Squash Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Relish

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