Real Recipes From Real Home Cooks ®

squash relish

(1 rating)
Recipe by
Jennifer Fowler Hunsucker
Des Arc, AR

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 rating)
yield serving(s)
method Canning/Preserving

Ingredients For squash relish

  • 10 c
    squash chopped
  • 4 c
    onion chopped
  • 1 lg
    red bell pepper seeded and chopped
  • 1 lg
    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.