squash relish

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Serves: 12,Yield: 12.5half pints
  • About This Recipe

    “family favorite”

    Ingredients

  • 10cupschopped squash( any kind or mix them)
  • 4cupschopped onions
  • 5 -6teaspoonssalt
  • 4cupssugar
  • 2 1/2 cupsvinegar
  • 1teaspoonnutmeg
  • 1teaspoondry mustard
  • 1teaspoonturmeric(optional)
  • 1teaspooncornstarch
  • 1/2 teaspoonblack pepper
  • 1jarpimiento, chopped
  • Directions

  • 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.
  • Reviews

  • “This is a really great recipe!Instead of the jar of pimento, I substituted red and orange bell pepper, and it worked great!I also looked around in my garden to see what else was fresh, and made a separate batch using 1 cup of fresh Thai basil leaves (measured then finely chopped) along with 1/4 cup of grated fresh ginger.This is an amazingly flexible and tasty recipe!”

  • “This recipe made exactly as directed is a GREAT way to use all your squash. I use yellow & zucchini (nice color blend with the pimento )It is better than any relish I’ve ever bought. One use,a big spoon full in macaroni or potato salad…hamburgers & hotdogs are a given ! I used smaller, hand cut squash, but ran the onion through a processor , and i did hot water bath for 20 minutes to be on the safe side. I give this recipe ALL of 5 stars…Everybody loves it !”

  • “This recipe is a great way to use all of that extra squash.I made three batches of it because my relatives liked it so well that they all wanted a jar of it.They like to eat it with pinto beans.I added some bell pepper to the recipe because I had some bell pepper from my garden.This recipe also look pretty in the jar.”

  • “This is a great way to use up the extra squash from my garden. I made half zucchini and half squash. I added a little extra mustard and tumeric and also added some more cornflour as it seemed a bit runny. I also added some chilli. It tastes great and the kids love it too.”

  • “This is an excellent relish that passes for a sweet pickle relish.My sweetie is a pickle gourmet and he LOVES this.He puts it on every sandwich he makes for his lunch.I love it on grilled hot dogs.I did water bath process also.Too much work to either get sick or have it spoil.This recipe will be a staple in my household.”

  • “i’ve made this relish several times (not sure why i planted a dozen squash plants in teh garden last year lol) and it’s always fantastic. goes best w/ pork or ham, but good w/ chicken too and fantastic on sandwiches. i’ve also dumped a jar in the crockpot along w/ a pork butt and it was very yummy. i’ve chopped the squash by hand, and also used the processor, and i have to say that the texture is way better when done by hand. have also added japalenos and changed up the spices a little, but the original is hard to beat. thanks for posting! update- had to lower my stars on this one, just noticed the directions say it doesn’t need to be hot water canned.i did can mine, and if you plan to keep this on the shelf you need to do the same or you’re risking making yourself and other sick.it’s easy, after tightening the bands just submerge in boiling water, boil for 10-15 minutes, remove and listen for the seals popping.”

  • “I used yellow squash from the garden, and have already made three batches of it as we love it so much, i added some red pepper flakes to make it a little zestier. This is a great relish recipe and so easy.”

  • “We made this 2 years ago. We used the food processor to grate the squash with the largest size blade. Had something that would chop the onion and peppers. Made it alot easier. Can’t imagine doing it all by hand. Used both zucchini and yellow squash. We substituted red bell peppers for pimento peppers. Really pretty and very, very tasty. Everyone who tastes it wants a jar and the recipe, if they have a garden with squash. We used alot of the overgrown squash, just took out the seeds. Will most definitely make again!!!!!!! Thank you so much for posting this recipe!!!!!!!!! We did hot water can. I believe you should always hot water can just to be on the safe side.”

  • “Made this up with some scalloped squash that got away from me in the garden.Who knew one plant could produce so darned much.I seeded the squash and chopped it into larger chuncks, the results of which made this into more of a chutney to be served as a side to meat dishes.This is really easy and delicious with no substitutions or changes other than stated above.I really recommend trying this recipe to use up some of that excess squash in your garden.”

  • “This is wounderful.Making my second batch.I just notice that it says prep time 10 min?This cheif must chop alot faster than me!!But this is a woulderful !!!!!!!!!!!!!!”

  • “Tastes great, and I really appreciate the measurements being in cups, rather than along the lines of “two large squash”, which is too vague for me. “

  • “Great recipe!I’ve already shared it.Our family is cutting down on sugar and so I used Splenda instead of sugar….Tastes fantastic!”

  • “Delicious.I only let it set a couple of hours.Very, very easy.I can\’t keep enough jars around.Everyone loves it.”

  • “i made this relish this summer my family loved it i canned several jars .this was my first canning experience and iam real good with this recipe.”

  • “This relish is delicious.My family can’t stop raving about the taste.However, I can’t seem to get the same serving outcomes that they mention.Either way it’s easy and great to serve as a accent similar to chutney.”

  • “ate some raw-should even be better when pickled…i sub’d red bell for pimentos-let them macerate w/other veggies-easy to follow recipe”

  • “An easy and excellent recipe–better than the other squash relish recipes I’ve tried.Ididn’t have time to let set overnight, set about two hours, but was great just the same.”

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