yellow squash relish

Name: Yellow Squash Relish
Prep time: 23 h 20 min
Cook time: 30 min
Yield: 7
Cuisine: American
Ingredients: 7 medium yellow squash (or 10 small); 4 medium onions; 1 large green pepper; 1 large red pepper; 1/4 cup(s) salt; 3 cup(s) granulated sugar; 2 cup(s) apple cider vinegar; 2 teaspoon(s) celery seed; 2 teaspoon(s) ground turmeric

(4 RATINGS)

645 Pinches 8 Photos

Robin Grover

Appomattox, VA

Updated on Jul 15, 2024

This squash relish recipe was shared by a dear friend of mine and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!

Rate

Blue Ribbon Recipe

You'll be surprised at how good this yellow squash relish is. It's an unusual and delicious way to use summer squash. Sweet and tangy, there are endless possibilities for how you can serve it. Use it on hamburgers, hot dogs, pulled pork sandwiches, or even a big dollop on baked beans for extra flavor. Basically, anywhere you use a sweet pickle relish, you can substitute this yellow quash relish.

— The Test Kitchen

prep time 23 Hr 20 Min

cook time 30 Min

method Canning/Preserving

yield 7 serving(s)

Ingredients

7 medium yellow squash (or 10 small)
4 medium onions
1 large green pepper
1 large red pepper
1/4 cup salt
3 cups granulated sugar
2 cups apple cider vinegar
2 teaspoons celery seed
2 teaspoons ground turmeric

How To Make yellow squash relish

Test Kitchen Tips

We canned this by placing the relish in sterilized jars and placing the jars in a hot water bath for 15 minutes. This made 7 pints of squash relish. Shredding does take time. If you have a food processor, it will make shredding slightly easier.

Step 1

Shred squash, onions, and both peppers into a large mixing bowl. Add all salt and enough water to cover. Let stand in refrigerator for 1 hour.

Step 2

Drain/strain and rinse quickly under cold water. Drain well.
Step 3

In a large pot combine sugar, vinegar, celery seed, and turmeric. Bring to a boil.
Step 4

Let stand for 3 minutes. Add vegetables and stir.
Step 5

Return to a boil. Reduce heat to low and simmer for 4-5 minutes.
Step 6

Allow to cool. Can or refrigerate as desired. If canning, place in sterilized jars.
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