Squash Relish
Submitted by barpomm
A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.
YIELD
1 recipePREP
1 hrsCOOK
10 minREADY
1 hrsWhen the garden is throwing squash at you faster than you can eat it, this relish is your answer. Eight cups of chopped squash, green tomatoes, peppers, and onions get salted, drained, and quick-cooked in a sweet vinegar brine that preserves them for months.
Mustard seeds and celery seeds give the relish a warm, old-fashioned flavor that belongs on hot dogs, burgers, and beside a plate of pulled pork. The green tomatoes add a tart bite that balances the sugar nicely.
The whole process moves fast once the vegetables have drained. A quick 8 to 10 minute cook, straight into sterilized jars, seal them up, and you’ve got pantry staples that will carry you through winter.
Kitchen Tips
- Let the salted vegetables drain for a full hour. Skipping this step means watery relish that won’t have the right balance of sweet and tangy.
- Use hot, sterilized jars for proper canning. Cold jars can crack when filled with boiling hot relish.
- This relish improves with age. Give it at least two weeks in the jar before opening so the flavors have time to meld.
- Great as a hostess gift or holiday stocking stuffer for the food lovers in your life.
Ingredients
Directions
Sprinkle salt over vegetables.
Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10 minutes.
Place in sterilized jars and seal.
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