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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.


  • 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.


Courtesy of Game and Garden