Squash Relish Recipe 435

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SUMMER SQUASH RELISH



Summer Squash Relish image

Provided by Sean Timberlake

Categories     condiment

Time 3h50m

Yield 6 to 8 pints

Number Of Ingredients 10

3 to 3.5 lbs zucchini or yellow squash, sliced to 1/4-inch discs
4 to 4.5 lbs yellow onions, thinly sliced
1/2 c. kosher salt
1/2 c. sugar
2 c. white distilled vinegar
2 c. cider vinegar
2 tsp mustard seeds
1 3/4 tsp celery seeds
1 3/4 tsp ground turmeric
1 packet dry pectin

Steps:

  • Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl. Let stand in sink for 3 hours. Drain the squash and onions, transfer to a large colander and rinse well under cold water. Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven. Add the squash and onions. Bring back to the boil, stirring gently. Remove from heat and allow to cool.
  • Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil. Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

PEPPERED SQUASH RELISH



Peppered Squash Relish image

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. -Rose Cole Salem, West Virginia

Provided by Taste of Home

Time 35m

Yield 4 quarts.

Number Of Ingredients 12

3 pounds yellow summer squash, finely chopped
3 pounds zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
1/4 cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground mustard

Steps:

  • In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 898mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

YELLOW SUMMER SQUASH RELISH



Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

  • In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

SQUASH RELISH



squash relish image

Make and share this squash relish recipe from Food.com.

Provided by foxjen

Categories     Spreads

Time 40m

Yield 12 1/2 half pints, 12 serving(s)

Number Of Ingredients 11

10 cups chopped squash (any kind or mix them)
4 cups chopped onions
5 -6 teaspoons salt
4 cups sugar
2 1/2 cups vinegar
1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon turmeric (optional)
1 teaspoon cornstarch
1/2 teaspoon black pepper
1 jar pimiento, chopped

Steps:

  • mix squash and onion together sprinkle with the salt and let set overnight.
  • drain, then mix all ingredients together and boil for thirty minutes.
  • place in jars and seal.
  • this recipe does not have to be hot water canned. I have kept it for over 2 years with no problems.

YELLOW SQUASH RELISH



Yellow Squash Relish image

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!

Provided by Robin Grover

Categories     Other Sauces

Time 1h35m

Number Of Ingredients 9

10 small or 7 medium yellow squash
4 onions
1 green pepper
1 red pepper
1/4 c salt
3 c sugar
2 c apple cider vinegar
2 tsp celery seed
2 tsp ground termeric

Steps:

  • 1. Shred squash, onions, and both peppers into a large mixing bowl.
  • 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
  • 3. Drain-strain and rinse quickly under cold water. Drain well.
  • 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
  • 5. Let stand 3 minutes, add vegetables and stir.
  • 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
  • 7. Allow to cool; can or refrigerate as desired.

SQUASH RELISH



Squash Relish image

Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.

Provided by mbrancherwife

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h55m

Yield 192

Number Of Ingredients 10

8 cups diced yellow squash
2 cups diced onion
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons salt
3 cups white sugar
2 cups vinegar
2 teaspoons celery seeds
2 teaspoons whole mustard seeds
6 (1 pint) canning jars with lids and rings

Steps:

  • Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
  • Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
  • Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g

DILLY SQUASH RELISH



Dilly Squash Relish image

Make and share this Dilly Squash Relish recipe from Food.com.

Provided by Harriet1

Categories     Vegetable

Time 1h45m

Yield 8-10 pints

Number Of Ingredients 11

6 lbs white pattypan squash
6 white onions
1 large red bell pepper
1/2 cup pickling salt
8 cups white vinegar
1 1/2 cups sugar
8 garlic cloves, minced
4 teaspoons dill seeds
4 teaspoons mustard seeds
4 teaspoons celery seeds
1/2 teaspoon turmeric

Steps:

  • 1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
  • 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
  • 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  • 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
  • 5. Remove from heat, add the turmeric and mix well.
  • 6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
  • I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.

SQUASH RELISH



Squash Relish image

Making squash relish out of your abundant squash harvest is a great way to use it up quickly and efficiently. This relish also makes a great Christmas gift.

Provided by stacy

Categories     Condiment

Number Of Ingredients 11

4 pounds summer squash (8-10 large squash, seeded and shredded)
3 jalapeño peppers (seeded and diced)
2 sweet onions (diced)
3 3/4 cups sugar
6 tablespoons canning salt
3 cups cider vinegar
1 tablespoon ground turmeric
1 tablespoon ground mustard
2 teaspoons celery seed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cayenne pepper

Steps:

  • In a large bowl, add squash, jalapeño peppers, onions, and salt. Cover and refrigerate for 8 hours. Remove from the refrigerator and drain. Rinse with cool water then drain once more. Using paper towels, remove all the liquid possible from the squash. Allow to sit for about 30 minutes on several layers of paper towels so the moisture can be released.
  • In a large pot, add sugar, vinegar, turmeric, mustard, celery seed, nutmeg, cayenne, along with the drained vegetables, and bring mixture to a boil while gently stirring. Once it comes to a boil, reduce the heat and allow it simmer for about 20 minutes.
  • Gently ladle mixture into 6 pint-sized jars. Leave 1/2 inch headspace, wipe the rim clean, place the hot lids on top of the jar and loosely screw on the band.
  • Process using the boiling-water method for canning for 15 minutes. Remove to a cloth or paper towels and allow to come to room temperature.
  • If you have any extra relish, store in refrigerator and use within a week or two.

SQUASH RELISH



Squash Relish image

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

Provided by Tina Simpson

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 9

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

Steps:

  • 1. Dice vegetables and mix with salt. Let stand at least 1 hour
  • 2. Drain well ... squeeze out juice
  • 3. Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
  • 4. 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. Enjoy

ZUCCHINI RELISH



Zucchini Relish image

This tasty recipe for homemade zucchini relish is similar to the sweet, hot dog relish usually made with cucumbers, but utilizes your summer squash.

Provided by Leda Meredith

Categories     Side Dish     Condiment

Time P1DT1h

Yield 24

Number Of Ingredients 13

4 cups zucchini (or other summer squash, finely chopped)
1 cup onion (peeled and finely chopped)
1/2 cup bell pepper (seeded and finely chopped bell pepper)
2 tablespoons salt ( kosher or other non-iodized salt)
1 1/2 teaspoons cornstarch (or ClearJel, a modified food starch that is an excellent thickener)
1/2 cup apple cider vinegar (or white wine vinegar)
1 cup sugar
1/2 teaspoon celery seed
1/4 teaspoon mustard seeds
1/4 teaspoon dry mustard
1/4 teaspoon turmeric
1/4 teaspoon nutmeg
1 dash black pepper

Steps:

  • Slice off the stem and flower ends of the squash and compost or discard them.
  • Chop the squash very finely, or pulse a few times in a food processor. Transfer the finely chopped squash to a large, non-reactive bowl (no aluminum).
  • Peel the onion and slice off the ends. Slice off the stem ends of the bell pepper and remove the seeds. Finely chop the onion and bell pepper, or pulse a few times in a food processor. You want the vegetables to be in tiny pieces, but not totally pulverized into a puree. Add the onion and bell pepper to the squash in the bowl.
  • Add the salt to the vegetables and mix well. If it seems like a lot of salt, don't worry: You'll be rinsing most of it off later. The salt is there to draw water out of the vegetables, a step that results in better texture and flavor in the finished relish.
  • Cover the bowl of vegetables and leave it in the refrigerator for 24 hours.
  • Transfer the vegetables to a finely meshed sieve or strainer and let them drain for a couple of minutes. Rinse them well with cool water and let drain again. Get out even more of the liquid by squeezing with your clean hands (squeeze hard), or by pressing the vegetables against the sieve with the back of a wooden spoon.
  • Whisk the cornstarch or ClearJel into the cool or room temperature vinegar. Stir in the sugar and spices. Bring to a boil over medium heat, stirring often to help dissolve the sugar and prevent lumps.
  • When the syrup is boiling and becoming translucent, add the vegetables. Simmer the relish for 30 minutes, stirring occasionally.
  • Scoop the relish into clean, hot canning jars leaving 1/2-inch of headspace. It is not necessary to sterilize the jars for this recipe. Screw on canning lids. Process in a boiling water bath for 15 minutes. Once the jars are processed and sealed, zucchini relish will keep at room temperature for up to 1 year. It is still safe to eat after that, but the quality will decline. Once opened, store the jars in the refrigerator.

Nutrition Facts : Calories 42 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 584 mg, Fat 0 g, ServingSize 3 half pint jars (24 servings), UnsaturatedFat 0 g

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