Squash Relish from Your Garden Squash

Squash relish is the perfect answer to: “What do I do with all this summer squash?” Canning squash is easier than you may think!

squash relish canning preserving squash

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. Pickles and pickle relish are great ways to preserve your cucumber harvest. And the same basic idea applies for squash. 

I have plenty of zucchini and yellow squash recipes, but I’ll still have a good bit left over. I usually freeze and can plenty of to use throughout the year, but one of my favorite ways to preserve it is to make this tasty relish! You can use it as a yellow squash or zucchini relish recipe. Whichever kind you use, the flavor will be wonderful.

Making squash relish is a great way to use up your abundant harvest quickly and efficiently. In fact, it’s one of the most delicious ways possible to preserve your squash.

Health Benefits of Summer Squash

Nutrition wise, squash is a powerhouse. 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 these benefits more and more these days.

Those health benefits, combined with the power to take any meal to the next level, make this relish one of my favorite summer recipes. If you do this canning recipe right, you’ll preserve the squash, allowing you to enjoy the relish all year long.

Squash relish is the perfect condiment for hot dogs, peas, collardshamburgers. It’s also scrumptious over Roasted Lamb.

One of my favorite ways to eat it is over pulled pork BBQ sandwiches. Also try it on burgers and even in salad.

Don’t forget to check out my latest cookbook, Harvest!  It’s on sale.

squash relish canning preserving squash

Squash Relish Makes the Perfect Holiday Gift

Your canned squash relish will also make a great gift for Christmas. Just tie decorative ribbon around the canning jars or top them with bows. Honestly, 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 it in pint jars 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 bath canning 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!

squash relish canning preserving squash

Squash Relish

Making squash relish out of your abundant squash harvest is a great way to use it up quickly and efficiently. This relish also makes a great Christmas gift.
5 from 25 votes
Course Condiment
Cuisine American, Southern
Servings 3 pints


  • 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 seed
  • 2 teaspoons celery seed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cayenne pepper


  • Use a food processor to shred the squash. 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. Stir until it comes to a boil, then reduce the heat and allow it simmer for about 20 minutes.
  • Gently ladle mixture into 6 pint-sized jars. You can use a canning funnel if you'd like. 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 jars 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.


Courtesy of Game and Garden
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  1. 5 stars
    I have not tried it but know by watching Matt Hagee and Kendal this morning it is wonderful. Can’t wait to try it. Thanks

  2. How do you store it once canned?

    1. As long as it sealed properly, you can store it just about anywhere. I keep it in my pantry o a shelf. It will keep for years. I sure hope you try it!

  3. Laura Jane says:

    Do you simmer 20 mins covered or uncovered?

    1. Uncovered is great! I’m making some this morning!

  4. Stacy, it’s me again the veteran that you remember from Alabama. Is it an absolute that you remove the seeds from the squash. I hope you and your family enjoyed your Memorial Day weekend. Please stay safe in these uncertain times.

  5. Wendy Henderson says:

    5 stars
    FREAKING FANTASTIC!!! Thinking of adding squash to my corn relish instead of cabbage!

    1. That will be amazing Wendy!! You are going to love that. I’m going to give it a try too with corn!

  6. Sherry Campbell says:

    This the 2nd year I’ve made squash relish using your recipe. It’s awesome! My daughter it’s it on everything. I gift it to my friends and they call me wanting to BUY more

    1. Sherry, that makes my day!! I’m thrilled to hear this. I’m making some today!

  7. This recipe was easy to follow and make. Loved the taste! Next time I might put one more jalapeño, I like it spicy! But overall we loved it!

    1. Thanks so much Dana!! We make some hotter than other batches too. I like mine less spicy, but the rest of the family loves it spicy!

  8. Billie Cooke says:

    Is there anyway to get around all that sugar?

    1. To preserve it, it needs the sugar. You could try it without it and test the ph to see if it is correct for canning, or you could make it and just put it in the fridge and eat it within a couple of weeks.

  9. 5 stars
    Everyone I’ve given a jar to absolutely loves it. Thank you for sharing!

    1. I’m so happy to do it!! Thanks for rating and commenting. I have a lot of great recipes coming up!

  10. Hey Stacey: I have yellow squash ready to go for relish. Unfortunately I have just had surgery and was wondering if the squash could be shredded and frozen until I am able to make this relish.

    1. I’ve never done this, but I think it would work. You’ll have to get all the water out of the squash either way. It’s worth a try!

  11. Dorothy Meredith says:

    Can you make this without the nutmeg? I have a reaction to the nutmeg.

  12. brenda watkins says:

    can u use white vig.

    1. Yes, you certainly can!! It will be great! Enjoy!

  13. brenda watkins says:

    can i use white vinegar

  14. Dorothy Meredith says:

    5 stars
    This recipe is so good. Do you think this would be okay to add shredded cucumber to it?
    Trying to find ways to use up all of my excess veggies.

    1. Dorothy, I do think it would work. I am not sure what it may look like, but I think it would taste great.

  15. Hi! Would love to try this recipe but wondering how many pints does it yield?

    1. It will yield about 3 pints. I think you will really love this relish. We make as much of it as we can every season.

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