Squash Relish

Squash Relish or Zucchini Relish is a must make if you find yourself with an abundance of summer produce. This easy sweet relish recipe is perfect for topping burgers, hot dogs and sandwiches.

My mom has been making squash relish as long as I can remember and it's a hit with everyone that tries it. If you are a Sweet Pickle Relish fan, you are sure to love squash relish just as much, if not more.

Squash Relish ~ Zucchini Relish Recipe

We love fried squash and grilled zucchini but squash relish is our favorite way to enjoy the squash and zucchini that we grow in our garden every summer. We like to use a combination of both yellow squash and zucchini in this sweet relish. It can be made with either variety, I find the taste to be exactly the same in the relish.

Ingredients Needed:

• Yellow Squash and/or Zucchini
• Yellow or Sweet Onions
• Red Bell Peppers
• Kosher Salt
• Sugar
• Mustard Seeds
• Celery Seeds
• Coarse Ground Black Pepper
• Apple Cider Vinegar

How to Make Squash Relish:

• Wash and dry the vegetables. 
• Cut the squash and zucchini into large chunks. 
• Remove the stems, seeds and veins from the bell peppers and cut into chunks, discarding the seeds and stems.
• Peel the onions and cut into chunks.

• Working in batches, add the vegetables to a food processor, processing until finely chopped. 

• Place the chopped vegetables in a bowl.
• Sprinkle salt over the vegetables and stir to combine.
• Cover and set aside for 1 hour. 

• Thoroughly rinse the vegetables and drain well. Squeeze out excess liquid from the chopped vegetables. It's best to do this over the sink using your hands. Alternately, you can place the vegetables in a cheesecloth or flour sack towel to squeeze out the liquid over the sink. 

• Place the drained vegetables in a bowl and set aside while you prepare the brine. 

Make the Brine:

• In a large dutch oven, add the sugar, mustard seeds, celery seeds and black pepper. 
• Mix in apple cider vinegar and place over high heat. Bring the mixture to a full boil, stirring occasionally.

• Spoon in the chopped vegetables and return to a boil, stirring occasionally.
• Lower to simmer, cook for 15 minutes, stirring often. 
• Remove from heat. 

• Spoon into sterilized canning jars. 

• Wipe the tops of the jars and add sterilized lids and rings. Do not over tighten.

How to Can Squash Relish:

• Prepare a large canning pot with boiling water.
• Carefully lower jars into boiling water, making sure the jars are covered with water.
• Cover and boil, processing for 15 minutes. 
• Carefully remove the jars and allow to cool to room temperature. 

• Tighten the lids and store in a cool pantry cabinet up to 1 year.

Notes:

This recipe makes a large batch and the recipe can be cut in half. I really like that is uses 8 pounds of squash and it makes enough relish to share with our whole family. 

If you do not wish to do the water bath. Store unopened jars in the refrigerator up to 3 months.

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What You Will Need for Canning:

• Pint Canning Jars with lids
• Large Canner with Lid - I have this kit that comes with the jar rack, funnel and jar lifter.
• Fine Mesh Strainer
• Food Processor
• Large Bowl
• Dutch Oven

Squash Relish is a great way to preserve your summer squash or zucchini to enjoy all year long. It makes a great addition to so many meals and adds great flavor to your favorite sandwich spreads.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!

Yield: 10 Pints

Squash Relish

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Squash Relish or Zucchini Relish is a must make if you find yourself with an abundance of summer produce. This easy sweet relish recipe is perfect for topping burgers, hot dogs and sandwiches.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 8 pounds of yellow squash or zucchini (about 8 - 10 medium sized)
• 4 medium onions (yellow or sweet)
• 2 large red bell peppers
• ¾ cup kosher salt
• 8 cups sugar
• 2 tablespoons mustard seeds
• 2 tablespoons celery seeds
• 1 tablespoon coarse black pepper
• 6 cups apple cider vinegar

Instructions

1. Wash and dry the squash, zucchini and peppers.
2. Cut off the stems and slice the squash and zucchini into large chunks, discarding the seeds.
3. Remove the stems, seeds and veins from the bell peppers and cut into chunks.
4. Peel the onions and cut into chunks.
5. Working in batches, add the vegetables to a food processor, processing until finely chopped. 
6. Place the chopped vegetables in a bowl.
7. Sprinkle salt over the vegetables and stir to combine.
8. Cover and set aside for 1 hour. 
9. Thoroughly rinse the vegetables and drain well. Squeeze out excess liquid from the chopped vegetables. It's best to do this over the sink using your hands. Alternately, you can place the vegetables in a cheesecloth or flour sack towel to squeeze out the liquid over the sink. 
10. Place the drained vegetables in a bowl and set aside while you prepare the brine. 
11. In a large dutch oven, add the sugar, mustard seeds, celery seeds and black pepper. 
12. Mix in apple cider vinegar and place over high heat. Bring the mixture to a full boil, stirring often. 
13. Spoon in the chopped vegetables and return to a boil, stirring occasionally.
14. Lower to simmer, cook for 15 minutes, stirring often. 
15. Remove from heat. 
16. Spoon into sterilized canning jars. 
17. Wipe the tops of the jars and add sterilized lids and rings. Do not over tighten.
18. Prepare a large canning pot with boiling water.
19. Carefully lower jars into hot simmering water, making sure the jars are covered completely with water.
20. Bring to a boil. Cover and processing for 15 minutes. 
21. Carefully remove the jars and allow to cool to room temperature. 
22. Tighten the lids and store in a cool pantry cabinet up to 1 year.

Notes

Recipe can be cut in half for a smaller batch.

If you aren't processing the relish in a water bath, keep jars refrigerated up to 3 months.

Nutrition Information:

Yield:

320

Serving Size:

1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 142mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 0g

Nutritional calculations are estimated and may not be accurate.

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