Yellow Squash Relish Recipes

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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.

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

YELLOW RELISH



Yellow Relish image

Make this summer relish for hot dogs and burgers. Great - kids love it!

Provided by Sue Walker

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10h35m

Yield 60

Number Of Ingredients 13

1 gallon water, or as needed to cover
¼ cup pickling salt
8 cucumbers, finely chopped
5 onions, finely chopped
1 head cauliflower, finely chopped
2 red bell peppers, finely chopped
4 large apples, cored and finely chopped
6 cups white sugar
4 cups vinegar
3 cups water
1 cup all-purpose flour
¼ cup dry mustard powder
1 teaspoon ground turmeric

Steps:

  • Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
  • Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes.
  • Remove the jars from the stockpot 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 a cool, dark area.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 27.6 g, Fat 0.3 g, Fiber 1.3 g, Protein 1.1 g, Sodium 468.2 mg, Sugar 23.3 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

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.

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