Sunday, November 16, 2008

Summer Squash Relish

Making squash relish out of your bumper crop zucchini and yellow squash is a great way to preserve your harvest. Squash relish is delicious served along side any southern meal. 


Anyone who has a garden and has planted  zucchini squash knows by summers end that you usually have zucchini coming out of your ears.  Zucchini is one of the most plentiful veggies you can plant in summer garden and at times they seems to grow over night. 

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. There is always the basic recipes,  zucchini bread, brownies and muffins, but have you ever tasted Squash Relish?  

The first time I tasted this delicious relish was at my Mother in Laws house. I love zucchini and yellow squash 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 colorful relish compliments any southern meal and is wonderful to have on hand. Squash relish also makes a wonderful gift during the holiday season.

The hardest part about this recipes is chopping up all the vegetables, especially the onion but after that it came together easily. If you have a food processor it will go even faster. Canning season is finally coming to an end in my house. I have plenty of items canned and put up for winter. There's no better gift to give than homemade items from your kitchen.

You really don't realize how much people appreciate homemade baked goodies and canned items. I love receiving baked goods and canned items from people. Just knowing all the time it took to make something especially for me and my family always makes me happy. This squash relish is one of my favorite canned items to give as gifts. Lets get started and I will show you how easy this recipe is to make. 

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.


and chop the onion. 


add all of the chopped veggies to a large pot. Add 1/2 cup kosher or canning salt on top. 


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



then rinse all the veggies with plain water.


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


vinegar,


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



add the squash and mix to combine. 


Simmer the mixture for 10-15 minutes. 


add mixture to clean sterilized jars. Wipe the rims with a clean dishcloth and remove any mixture.



Add a sterilized lid and ring to each jar and tighten. Process the jars in a hot water bath 5-10 minutes for half pint jars and 15 minutes pint size jars.


Remove jars and place on a towel or place mat to sit until all the jars have sealed. You will hear the jars pop and ding as they cool. 



Summer Squash Relish

10 - cups zucchini and yellow squash, cubed or diced
3 - cups onion, chopped
3 - cups bell pepper chopped (combination of green and red bell peppers)
1/2 - cup kosher or canning salt
2 - small jars pimentos or one large jar
2 - cups white or apple cider vinegar
3  ½ - cups sugar
2 - teaspoon mustard seed
2 - teaspoon celery seed
sterilized jars, lids and rings

Cut and chop the zucchini, yellow squash, peppers and onions. Place in a large pot and sprinkle with 1/2 cup kosher or canning salt evenly over the squash mixture. 

Add enough water to cover all the vegetables. Soak for 1 -2 hours then drain and and thoroughly rinse in a strainer. Set aside. 

In a large stock pot add the sugar, vinegar. pimentos and spices. 

Bring the mixture to a boil, then reduce heat to low and simmer until sugar dissolves. 

Add the squash and veggie mixture and simmer for and additional 10 -15 minutes. 

Spoon the mixture in hot sterilized jar. Divide any remaining brine into each of the jars. 

Wipe the rims with a clean dish cloth and add the lids and rings to the jars. Lightly tighten each jar.  

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

Remove jars from hot water bath and place on a dish towel to cool and for the jars to seal. 

recipe yields 8-9 half pint jars


16 comments:

Stephanie said... #

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

Anonymous 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 salad...no 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.

Susan Patrick said... #

I made this relish and it came out wonderfully. It is colorful and very flavorful and I use it just like you would pickle relish, in fact in my opinion it is better. All I have given a jar to just raves about it but, most all the people that have tried it really said it was great on tortilla chips used like a salsa. I give it 5 stars.

susan patrick said... #

Hi Tina, I have a question for you? I love the squash relish like it is but, I have been asked could I make it into dill squash relish. Do you think I can make it just like the sweet except omit the sugar and change the spices maybe. Could you possibly help me on making this squash relish to dill what I might need to do different. Thank You, Susan Patrick