Mommy's Kitchen - Recipes From my Texas Kitchen: Squash Relish {It's a Good Thing}

Sunday, November 16, 2008

Squash Relish {It's a Good Thing}

Anyone who has a ever had a garden and has planted zucchini squash knows by summers end you usually has it coming out of your ears. If anyone has grown zucchini squash, then you know just what I am talking about. It seems like it just keeps growing and growing. Of all the vegetables people grow in their gardens, the zucchini is probably the most abundant.

Pretty soon you start to run out of things to make and you find yourself searching for new ways to use up all that squash. You always have the basic recipes zucchini bread, brownies and muffins and it is wonderful grilled but if you are wanting something new then you should try Zucchini Squash Relish.
The first time I tasted this wonderful relish was at my Mother in Laws house. I love zucchini so I gave it a try and I have loved it ever since, even my oldest son likes it and that's hard to believe.
This relish really compliments any meal and is great to have on hand. If you don't mind your house smelling a bit like vinegar then this is really a good thing to make.

The hardest part for me was chopping up all the vegetables, especially the onion but after that part it was really easy to just throw together. I am finally coming to the tail end of all my canning for the holidays. I have so many canned items, I cant wait to give it all away. My mother in law loves squash relish so I have a big jar just for her.

There's no better gift to give than homemade items from your kitchen. You really dont realize how much people appreciate homemade baked goodies and canned items, but they really do. I love getting goodies from other people. Just knowing they took the time to make something especially for me and my family. That's always so nice.
These are the ingredients you will need.  
Onions, yellow squash, zucchini squash, green, yellow and red bell pepper, 2 small jars of pimentos or 1 large jar, vinegar, salt, sugar, celery seed and mustard seed.

cut and chop the zucchini squash and set aside

do the same with the yellow squash,

Green Bell Peppers,

yellow and red peppers.

chop onion

and add all of that to a large pot.

pour 3/4 cup of salt on top

and enough water to cover the vegetable mixture. Soak for 1-2 hours,

then rinse with plain water.

I rinse and clean the same pot and then start adding the sugar,



mustard seed and

celery seed. Let mixture come to a boil and boil until the sugar dissolves.

add the squash and pepper mixture

mix together

and simmer for about 10-15 minutes

add mixture to clean sterilized jars.

wipe the rims with a clean dishcloth and remove any mixture.

add a lid

then a ring and process jars in a hot water bath 5-10 minutes for half pint jars and 15 minutes pint size jars.

let sit on the counter overnight to make sure the jars have sealed.

Zucchini Squash Relish
10 - cups zucchini & yellow squash, cubed or diced
3 - cups onion, chopped
3 - cups bell pepper chopped
(I used one cup of each color bell pepper)
2 - small jars pimento or one large jar
2 - cups vinegar
3 ½ - cups sugar
2 - teaspoon mustard seed
2 - teaspoon celery seed

Cut and chop all the zucchini, yellow squash, peppers and onions. Place in a large pot and sprinkle 3/4 cup salt on the squash mixture and enough water to cover.

Soak for 1 -2 hours then drain and rinse. Add sugar, vinegar. pimentos and spices to the pot, bring to a boil until sugar dissolves.

Add to squash mixture and boil 10 -15 minutes. Put mixture in hot jars and seal, process jars in a hot water bath 5-10 minutes for half pint jars and 10-15 minutes for pint size jars.

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Stephanie said... #

My mom made something similar to this to use up all her extra zucchini. It's a delicious way to use it!

biz319 said... #

Oh, that looks good, however I'd have to leave out the onions!

I've only been canning a couple years, and just found out I can reuse the rings! I've been throwing them out!

tam said... #

Beautiful Christmasy colors too! Thanks-love it!
Thank You for sharing that!
~Tam :D

Ann said... #

This look delicious and I love all the colors.

Teresa Cordero Cordell said... #

Tina my friend. Another great idea for Christmas gift giving. A gift from the heart. Zucchini Relish is perfect for anyone. Thank you sweetie. I'm dying to see what other ideas you come up with for the holidays.

BTY, yes, Tamales are a tradition for Christmas. I would feel like something was missing if I didn't have at least a dozen steaming on the stove.

Bev said... #

Looks delicious. Thank you.

Laura said... #

You've been tagged. Look at my blog for details.

Chrissie said... #

I know you use cucumber relish on hot dogs but what would you put the zucchini relish on? Any ideas?

Anonymous said... #

Just made the green tomato relish and it tasted so good before I put it in the can. Thanks for the wide variety of recipes and step by step advice. It made it fun and I learned a lot from doing it. I'll be trying the zucchini recipe next.

Anonymous said... #

This was so easy to follow! I made a double bath of chunky and then my husband wanted it shredded for tuna problem, made another double batch shredded. Delicious!!!

Anonymous said... #

What is the relish used with, or is it eaten by itself?

Anonymous said... #

I've made a similar recipe using yellow summer squash and red bell peppers. We used this sweet squash relish in place of sweet pickle relish as in tuna salad sandwiches or on hotdogs. You really can't taste the difference.

Diana said... #

I would like to add a note about my experience with vinegar and turmeric. I was making quite a bit of the squash and zuchinni relish and selling it to friends. I use the white vinegar in my recipe. I decided to try the store brand for the vineagar and turmeric. That waa a mistake. I kept that batch and made a new batch for my friends. The store brand vinegar is ok for cleaning but for the relish it was less flavor.

Tina Butler said... #

You didn't accidently purchase cleaning vinegar did you? I it also white vinegar but not used to cook or eat with. I use white vinegar all the time in my squash relish and have never had a issue.