Squash Relish

Tina Simpson Recipe

By Tina Simpson ChefetteTina

9 jelly, 1 pint jar
1 Hr 30 Min
15 Min
Stove Top

Love to eat this with pinto beans and corn bread. I can eat a whole jar by itself

pinch tips: How to Measure Ingredients

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really fresh-tasting relish!. Thinking about adding some hot peppers next time... What do y'all think?


8 c
diced squash
3 c
diced sweet peppers
2 c
diced onions
1 Tbsp
3 c
1 Tbsp
white mustard seed
1 Tbsp
celery seed
1/2 tsp
dry mustard
2 1/2 c

Directions Step-By-Step

Dice vegetables and mix with salt. Let stand at least 1 hour
Drain well ... squeeze out juice
Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste.


About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Picnic Picks!
Hashtags: #squash, #relish

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Jun 28, 2012 - Tina Simpson shared this recipe with discussion groups: Canning Corner In the Garden----Out of the Garden
Kitchen Crew JustaPinch
Aug 15, 2012
Janet awarded this recipe a Blue Ribbon!

This is a really fresh-tasting relish!. Thinking about adding some hot peppers next time... What do y'all think?
Aug 15, 2012 - Kitchen Crew shared a photo of this recipe. View photo
Tina Simpson ChefetteTina
Aug 16, 2012
I have added jalapeño peppers to my relish in years past... It is good either way! :-)
deb baldwin messinthekitchen
Aug 19, 2012
Congratulations Tina on your blue ribbon!
Sam Womack sammers
Oct 9, 2012
Thanks for posting this. I lost the one my mom gave me, and I think she actually used pickling spices in hers. Have a friend whose son will not eat hot dogs unless this relish is on them!! Definitely good with beans and cornbread as well as dogs!! By the way, if you want a little more kick, add a diced jalapeno or two!!
Tina Simpson ChefetteTina
Oct 9, 2012
I do can some with hot peppers. Also add, peppercorns to it. Hope you enjoy it as much as we do:-)
Tereasa Burcham tab53
Feb 6, 2013
After seeing this recipe, I knew you had to be from the south, great recipe , you go girl !
Tina Simpson ChefetteTina
Feb 11, 2013
Lol... Yes, southern born and southern bred.
Marlene Thompson hburn
Mar 15, 2013
What kind of squash are you using for this recipe?
Tina Simpson ChefetteTina
Mar 18, 2013
Yellow crookneck
kelly snyder taeboqueen1
May 25, 2013
Do you need to let it sit a while before using? I do a lot of canning and I have a recipe that canned sweet dills pickles and it tasted better after it had sat a while after I canned it, then just opening it up after it was cold from fridge. I am definitely going to try this one. Thanks!
Tina Simpson ChefetteTina
May 29, 2013
You can eat it as soon as it is made... If when I fill my jars there is not enough in the pot to make another jar.. I eat it. As far as how long it sits in the jars after canned If I want one I open it. I can eat a jar by itself. Let me know it you like it.