Nowadays, I can look out at my garden, see the bountiful harvest sprawled out over all the acres, and say to myself, “It’s that time of year again!” See I don’t know about you, but squash is coming out my ears. Every year, it seems like all the summer vegetables have to be harvested at the same time. I have plenty of squash recipes, but I’ll still have a good bit left over. I usually freeze and can plenty of squash to use throughout the year, but one of my favorite ways to preserve it is to make squash relish!
Making squash relish out of your abundant squash harvest is a great way to use it up quickly and efficiently. In fact, it’s one of the most delicious ways possible to preserve your squash.
Did you know that squash aids in vision and can help prevent and relieve a whole slew of other maladies, such as insomnia and arthritis? I seem to be needing squash more and more these days.
Those health benefits, combined with the power to take any meal to the next level, make this squash relish one of my favorite summer recipes. But don’t get the wrong idea, if you do this recipe right, you’ll preserve the squash, allowing you to use the relish all year long.
One of my favorite ways to eat it is over pulled pork BBQ sandwiches.
Your squash relish will also make a great gift for Christmas. Well, if you start giving this as a gift, anything else will be disappointing. Be ready to make it a tradition.
In order to make your squash relish last all year, you’re going to need to can and preserve it properly. Otherwise, it will still be great, but it’s only going to last you a few weeks in the fridge. Check out my extensive guide on canning, including two different canning methods: the boiling water method and the pressure canning method. You’ll get tips for canning recipes like this Squash Relish and also all kinds of jellies, jams, jerkies and more!
- 4 pounds summer squash 8-10 large squash, seeded and shredded
- 3 jalapeño peppers seeded and diced
- 2 sweet onions diced
- 3 3/4 cups sugar
- 6 tablespoons canning salt
- 3 cups cider vinegar
- 1 tablespoon ground turmeric
- 1 tablespoon ground mustard
- 2 teaspoons celery seed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cayenne pepper
In a large bowl, add squash, jalapeño peppers, onions, and salt. Cover and refrigerate for 8 hours. Remove from the refrigerator and drain. Rinse with cool water then drain once more. Using paper towels, remove all the liquid possible from the squash. Allow to sit for about 30 minutes on several layers of paper towels so the moisture can be released.
In a large pot, add sugar, vinegar, turmeric, mustard, celery seed, nutmeg, cayenne, along with the drained vegetables, and bring mixture to a boil while gently stirring. Once it comes to a boil, reduce the heat and allow it simmer for about 20 minutes.
Gently ladle mixture into 6 pint-sized jars. Leave 1/2 inch headspace, wipe the rim clean, place the hot lids on top of the jar and loosely screw on the band.
Process using the boiling-water method for canning for 15 minutes. Remove to a cloth or paper towels and allow to come to room temperature.
If you have any extra relish, store in refrigerator and use within a week or two.