Squash relish is a timeless, colorful condiment made primarily from yellow squash, bell peppers, onions, sugar, and vinegar. Its bright flavors, sweet-and-tangy taste, and crunchy texture make it a versatile favorite, especially during summer and harvest months when squash is in abundance. Whether you’re serving burgers at a backyard BBQ, dressing up a sandwich, or topping grilled meats, this relish delivers that extra zing and visual appeal.
The history of squash relish can be traced to Southern kitchens, where resourceful cooks transformed an abundance of garden squash into flavorful, long-lasting preserves. The combination of pickling and seasoning turns humble vegetables into a gourmet topping, and the canning process ensures you’ll enjoy it all year long.
This recipe yields six pints of squash relish and is ideal for preserving. Let’s dive into the detailed steps of making this traditional treat!
Ingredients for Yellow Squash Relish Recipe
-
8 cups diced yellow squash
-
2 cups diced onion (Optional)
-
2 red bell peppers, diced
-
2 green bell peppers, diced
-
3 tablespoons salt
-
3 cups white sugar
-
2 cups vinegar (white distilled vinegar preferred)
-
2 teaspoons celery seeds
-
2 teaspoons whole mustard seeds
-
6 (1 pint) canning jars with lids and rings
How to Make Squash Relish Step-by-Step
Step 1: Dice Vegetables for Your Summer Squash Relish
Begin by thoroughly washing all vegetables under cold running water. Dice the yellow squash into small, even cubes. If using onions, dice them similarly for uniform texture. Dice both red and green bell peppers finely. Place all chopped vegetables into a large non-reactive bowl (glass or stainless steel).
Step 2: Salt and Soak the Squash Relish Mixture
Sprinkle the vegetables with 3 tablespoons of salt. Stir well to evenly coat. Cover the bowl and let it sit at room temperature for 2 hours. This salting step helps draw out excess moisture and preserves the crispness of the vegetables.
Step 3: Drain and Rinse Your Homemade Relish Base
After 2 hours, drain the vegetables in a colander and rinse them thoroughly under cold water to remove excess salt. Press gently to extract any remaining water and transfer them to a large stockpot.
Step 4: Cook the Squash Relish with Vinegar and Spices
Add the sugar, vinegar, celery seeds, and mustard seeds to the pot with the vegetables. Stir to combine all ingredients. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 20–25 minutes, stirring occasionally. The vegetables will soften slightly while the liquid becomes syrupy and aromatic.
Step 5: Can and Preserve Your Squash Pickle Relish
While the relish is simmering, sterilize your canning jars, lids, and rings in boiling water for at least 10 minutes. Carefully ladle the hot relish into hot jars, leaving about 1/2 inch headspace. Wipe jar rims clean, apply lids, and screw on rings until finger-tight.
Process jars in a boiling water bath for 10 minutes to ensure proper sealing. Let them cool undisturbed on a towel-covered surface. Once sealed, the jars can be stored in a cool, dark place for up to a year.
Variations on the Classic Squash Relish Recipe
-
Spicy Kick: Add 1–2 chopped jalapeños or a teaspoon of red chili flakes to the pot for a spicy version.
-
Zucchini Substitute: Use zucchini instead of yellow squash or a 50/50 mix.
-
Garlic Note: Add minced garlic for a deeper aromatic flavor.
-
Low-Sugar Option: Use a sugar substitute suitable for canning, such as Stevia or monk fruit, if you prefer a low-sugar relish.
Cooking Note:
This Squash Relish Recipe improves in flavor after a few days. For best results, wait at least 48 hours before opening a jar to allow the flavors to meld. Always use clean utensils when serving from the jar to preserve freshness.
Serving Suggestions:
-
Spread on hot dogs, burgers, or sausages
-
Mix into egg or potato salad for added crunch
-
Spoon onto grilled meats like chicken or pork
-
Serve as a topping on sandwiches or wraps
-
Use as a flavorful garnish on deviled eggs
-
Add to cheese boards for a tangy contrast
Tips:
-
Uniform Dicing: Keeps the texture consistent and helps the relish cook evenly.
-
Use Fresh Produce: Fresher squash and peppers lead to a more vibrant and flavorful relish.
-
Canning Safety: Always follow proper canning procedures to avoid contamination.
-
Color Boost: Choose brightly colored peppers to enhance the visual appeal.
-
Don’t Skip the Salt Soak: It ensures crisp texture and removes excess moisture.
Prep Time:
25 minutes
Cooking Time:
30 minutes
Total Time:
3 hours (includes 2-hour resting time)
Nutritional Information (Per 2 Tbsp Serving):
-
Calories: 50
-
Protein: 0.3g
-
Sodium: 140mg
-
Carbohydrates: 13g
-
Sugars: 11g
-
Fat: 0g
-
Fiber: 0.5g
FAQs About Making and Canning Squash Relish
Q: Can I freeze this relish instead of canning?
A: Yes, you can freeze it in airtight containers. However, freezing may slightly change the texture.
Q: How long will the relish last once opened?
A: Once opened and refrigerated, it should be consumed within 2–3 weeks.
Q: Can I reduce the sugar in the recipe?
A: Yes, but it may affect the taste and preservation quality. Be sure to use tested canning recipes when altering ingredients.
Q: Do I need to peel the squash?
A: No, the peel of yellow squash is soft and edible. Leaving it on also adds color and texture.
Q: What type of vinegar is best?
A: White distilled vinegar is ideal for a bright, clean flavor, but apple cider vinegar can be used for a deeper, slightly sweeter profile.
Conclusion: Why This Squash Relish Recipe is a Must-Try
Squash Relish Recipe is a delightful way to preserve the bounty of summer in a jar. Its combination of sweet, tangy, and crunchy elements makes it a perfect accompaniment to a wide variety of dishes. This easy-to-make recipe is not only a family favorite but also an excellent homemade gift idea during the holiday season. Once you’ve made your first batch, don’t be surprised if it becomes a staple in your kitchen year-round.
Whether you’re a seasoned home canner or a beginner trying your hand at preservation, this squash relish recipe is sure to impress with its flavor, versatility, and colorful charm.
Print
Homemade Squash Relish Recipe – A Sweet & Tangy Summer Favorite
- Total Time: 3 hours (includes 2-hour resting time)
Description
Squash relish is a timeless, colorful condiment made primarily from yellow squash, bell peppers, onions, sugar, and vinegar. Its bright flavors, sweet-and-tangy taste, and crunchy texture make it a versatile favorite, especially during summer and harvest months when squash is in abundance. Whether you’re serving burgers at a backyard BBQ, dressing up a sandwich, or topping grilled meats, this relish delivers that extra zing and visual appeal.
Ingredients
-
8 cups diced yellow squash
-
2 cups diced onion (Optional)
-
2 red bell peppers, diced
-
2 green bell peppers, diced
-
3 tablespoons salt
-
3 cups white sugar
-
2 cups vinegar (white distilled vinegar preferred)
-
2 teaspoons celery seeds
-
2 teaspoons whole mustard seeds
-
6 (1 pint) canning jars with lids and rings
Instructions
Begin by thoroughly washing all vegetables under cold running water. Dice the yellow squash into small, even cubes. If using onions, dice them similarly for uniform texture. Dice both red and green bell peppers finely. Place all chopped vegetables into a large non-reactive bowl (glass or stainless steel).
Sprinkle the vegetables with 3 tablespoons of salt. Stir well to evenly coat. Cover the bowl and let it sit at room temperature for 2 hours. This salting step helps draw out excess moisture and preserves the crispness of the vegetables.
After 2 hours, drain the vegetables in a colander and rinse them thoroughly under cold water to remove excess salt. Press gently to extract any remaining water and transfer them to a large stockpot.
Add the sugar, vinegar, celery seeds, and mustard seeds to the pot with the vegetables. Stir to combine all ingredients. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 20–25 minutes, stirring occasionally. The vegetables will soften slightly while the liquid becomes syrupy and aromatic.
While the relish is simmering, sterilize your canning jars, lids, and rings in boiling water for at least 10 minutes. Carefully ladle the hot relish into hot jars, leaving about 1/2 inch headspace. Wipe jar rims clean, apply lids, and screw on rings until finger-tight.
Process jars in a boiling water bath for 10 minutes to ensure proper sealing. Let them cool undisturbed on a towel-covered surface. Once sealed, the jars can be stored in a cool, dark place for up to a year.
Notes
This relish improves in flavor after a few days. For best results, wait at least 48 hours before opening a jar to allow the flavors to meld. Always use clean utensils when serving from the jar to preserve freshness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes