Squash Relish

Squash Relish

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Joyce Odom


Gardening time means Squash relish time at my home. Great with peas, beans, cabbage or your favorite vegetable.


★★★★★ 1 vote

makes 12 to 14 pints
12 Hr
30 Min
Stove Top


  • 10 c
    yellow squash(you can substitute 2-3 zucchini to add color
  • 4 Tbsp
  • 3-4 c
    onions, chopped
  • 2 1/2 c
  • 6 c
  • 1 tsp
    dry mustard
  • 2 tsp
    celery seed
  • 2 tsp
  • 1/4 tsp
  • 2 Tbsp
    turmeric, ground
  • 1
    red sweet bell pepper,chopped
  • 1
    green sweet bell pepper, chopped
  • 1 Tbsp

How to Make Squash Relish


  1. chop squash with food chopper. Add salt to squash and let stand overnight. Drain and rinse in cold water. Add onions, vinegar, sugar, dry mustard, turmeric, celery seed, mustard, pepper, red and green bell pepper to squash and boil for 20 minutes. Add 1 tablespoon cornstarch and boil for 10 minutes. Stir often to prevent sticking. Put in jars and seal. (use more cornstarch if desired to thicken relish)Makes 12 to 14 pints.

Printable Recipe Card

About Squash Relish

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American

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