Squash Relish

Jennifer Fowler Hunsucker


This is a great way to use all that squash you get from your garden. We ate this with pintos growing up, but my friends and family like it as a side at cookouts too.


★★★★★ 1 vote

makes about 6 pints


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  • 10 c
    squash chopped
  • 4 c
    onion chopped
  • 1 large
    red bell pepper seeded and chopped
  • 1 large
    green bell pepper seeded and chopped
  • 2 Tbsp
  • 2 c
  • 2 1/2 c
  • 1 tsp
    turmeric, ground
  • 1 tsp
    dry mustard
  • 1 tsp
    corn starch
  • 1 tsp
    cellery seed

How to Make Squash Relish


  1. In a large bowl mix squash, onion, bell peppers, and salt. Cover this with ice water, and let sit in refrigerator overnight.
  2. Drain and squeeze as much fluid off of squash mixture as you can
  3. In a large pot mix all ingredients including squash mixture, and bring to a boil. simmer for 30 minutes. stirring frequently.
  4. put hot relish in clean jars, and top with boiled flats and rings. As the jars seal, you will hear popping.

Printable Recipe Card

About Squash Relish

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American

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