Squash Relish Recipe

Name: Squash Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups Yellow Squash, Cubed; 4 cups Sweet Onions, Chopped; 5 Tablespoons Canning Salt; 1 whole Sweet Red Pepper, Stem And Seeds Removed Then Chopped (Optional); 1 whole Green Pepper, Stem And Seeds Removed, Then Chopped (Optional); 2-1/4 cups Apple Cider Vinegar; 1-1/2 cup Granulated Sugar; 1 Tablespoon Celery Seed; 1/2 teaspoons Black Pepper; 1 teaspoon Turmeric; 1 teaspoon Dry Mustard; 1 teaspoon Mustard Seed (Optional)

Servings: persons

10 cups Yellow Squash, Cubed
4 cups Sweet Onions, Chopped
5 Tablespoons Canning Salt
1 whole Sweet Red Pepper, Stem And Seeds Removed Then Chopped (Optional)
1 whole Green Pepper, Stem And Seeds Removed, Then Chopped (Optional)
2-1/4 cups Apple Cider Vinegar
1-1/2 cup Granulated Sugar
1 Tablespoon Celery Seed
1/2 teaspoons Black Pepper
1 teaspoon Turmeric
1 teaspoon Dry Mustard
1 teaspoon Mustard Seed (Optional)

1
["In a large bowl mix squash, onions and canning salt. Mix well and let it sit overnight. After 24 hours drain and rinse well.", "In a large pot mix squash and onions with the peppers and remaining ingredients. Bring to a slow boil and simmer for 30 minutes.", "While the mixture is cooking, sterilize your jars and heat your lids and rings according to standard canning practices. The lids and rings should be placed in near boiling water to heat. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.", "Fill sterilized pint jars and with squash mixture and cover with vinegar juice. Wipe top of jars well and place hot lids and rings onto jars. Process according to standard recognized safe canning practices. I processed mine in a waterbath for 10 minutes. An exceptional website for canning technique can be found at pickyourown.org, their ""All About Canning"" post.", "Cooks Notes:", "The green and red peppers are optional. This squash is good with or without peppers.", "The batch makes 5 pints, so you'll need 5 pint-sized canning jars with lids and rings. Each pint will serve 4-5 depending on how you are using this relish."]

225

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 10 cups Yellow Squash, Cubed, 4 cups Sweet Onions, Chopped, 5 Tablespoons Canning Salt, 1 whole Sweet Red Pepper, Stem And Seeds Removed Then Chopped (Optional), 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.

That's it — enjoy your meal!

Squash Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions