Yellow Squash Relish Recipe

Name: Yellow Squash Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 c. chopped squash, fine*; 4 c. chopped onions, fine*; 4 small peppers or 2 red and 2 green peppers, chopped fine*; 2 Tbsp. salt; 2 1/2 c. vinegar; 6 c. sugar; 1 Tbsp. dry mustard; 3/4 tsp. turmeric; 1 1/2 tsp. celery seed; 1 tsp. black pepper

Servings: persons

12 c. chopped squash, fine*
4 c. chopped onions, fine*
4 small peppers or 2 red and 2 green peppers, chopped fine*
2 Tbsp. salt
2 1/2 c. vinegar
6 c. sugar
1 Tbsp. dry mustard
3/4 tsp. turmeric
1 1/2 tsp. celery seed
1 tsp. black pepper

1
Chop squash, onions, peppers and mix with salt in large pan. In another container, mix vinegar, sugar, dry mustard, turmeric, celery seed and black pepper.
2
Add to squash mixture.
3
Cook slowly for 20 minutes. Put in sterilized jars and seal.
4
Put screw bands on hand tight only.
5
Put jars in a large canning pot and cover with hot water.
6
Boil for 10 minutes.
7
Take out jars and place on counter out of a draft until cooled completely.
8
Do not retighten screw bands on lids.
9
Then pack in storage boxes or in pantry.

1541

kcal

Calories

386

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 10 ingredients. The key ingredients include: 12 c. chopped squash, fine*, 4 c. chopped onions, fine*, 4 small peppers or 2 red and 2 green peppers, chopped fine*, 2 Tbsp. salt, and more.

Yes, Yellow 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.

Yellow Squash Relish

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