Best 13 Squash Relish Recipes

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When it comes to making the most of your squash harvest, look no further than this collection of delicious and versatile squash relish recipes. From classic sweet and tangy relishes to unique and flavorful variations, these condiments are perfect for elevating your meals and adding a homemade touch to your favorite dishes. Whether you're a seasoned relish-maker or a curious cook looking to explore new flavors, these recipes offer something for everyone. From traditional yellow squash relish to unique combinations like zucchini and corn relish or butternut squash relish with a hint of maple syrup, this diverse selection promises to satisfy every palate. So, gather your ingredients, prepare your jars, and let's embark on a delightful journey of creating delectable squash relishes that will add a burst of flavor to your culinary creations.

Here are our top 13 tried and tested recipes!

YELLOW SUMMER SQUASH RELISH



Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

  • In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

SQUASH RELISH



Squash Relish image

Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.

Provided by mbrancherwife

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h55m

Yield 192

Number Of Ingredients 10

8 cups diced yellow squash
2 cups diced onion
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons salt
3 cups white sugar
2 cups vinegar
2 teaspoons celery seeds
2 teaspoons whole mustard seeds
6 (1 pint) canning jars with lids and rings

Steps:

  • Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
  • Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
  • Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g

YELLOW SQUASH RELISH



Yellow Squash Relish image

This squash relish recipe was shared by a dear friend of mine, and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!

Provided by Robin Grover

Categories     Other Sauces

Time 1h35m

Number Of Ingredients 9

10 small or 7 medium yellow squash
4 onions
1 green pepper
1 red pepper
1/4 c salt
3 c sugar
2 c apple cider vinegar
2 tsp celery seed
2 tsp ground termeric

Steps:

  • 1. Shred squash, onions, and both peppers into a large mixing bowl.
  • 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
  • 3. Drain-strain and rinse quickly under cold water. Drain well.
  • 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
  • 5. Let stand 3 minutes, add vegetables and stir.
  • 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
  • 7. Allow to cool; can or refrigerate as desired.

SUMMER SQUASH RELISH



Summer Squash Relish image

Provided by Sean Timberlake

Categories     condiment

Time 3h50m

Yield 6 to 8 pints

Number Of Ingredients 10

3 to 3.5 lbs zucchini or yellow squash, sliced to 1/4-inch discs
4 to 4.5 lbs yellow onions, thinly sliced
1/2 c. kosher salt
1/2 c. sugar
2 c. white distilled vinegar
2 c. cider vinegar
2 tsp mustard seeds
1 3/4 tsp celery seeds
1 3/4 tsp ground turmeric
1 packet dry pectin

Steps:

  • Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl. Let stand in sink for 3 hours. Drain the squash and onions, transfer to a large colander and rinse well under cold water. Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven. Add the squash and onions. Bring back to the boil, stirring gently. Remove from heat and allow to cool.
  • Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil. Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

PEPPERED SQUASH RELISH



Peppered Squash Relish image

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. -Rose Cole Salem, West Virginia

Provided by Taste of Home

Time 35m

Yield 4 quarts.

Number Of Ingredients 12

3 pounds yellow summer squash, finely chopped
3 pounds zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
1/4 cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground mustard

Steps:

  • In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 898mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

SQUASH RELISH



squash relish image

Make and share this squash relish recipe from Food.com.

Provided by foxjen

Categories     Spreads

Time 40m

Yield 12 1/2 half pints, 12 serving(s)

Number Of Ingredients 11

10 cups chopped squash (any kind or mix them)
4 cups chopped onions
5 -6 teaspoons salt
4 cups sugar
2 1/2 cups vinegar
1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon turmeric (optional)
1 teaspoon cornstarch
1/2 teaspoon black pepper
1 jar pimiento, chopped

Steps:

  • 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.

SQUASH RELISH



Squash Relish image

This is a really fresh-tasting relish!. Thinking about adding some hot peppers next time... What do y'all think?

Provided by Tina Simpson

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 9

8 c diced squash
3 c diced sweet peppers
2 c diced onions
1 Tbsp salt
3 c sugar
1 Tbsp white mustard seed
1 Tbsp celery seed
1/2 tsp dry mustard
2 1/2 c vinegar

Steps:

  • 1. Dice vegetables and mix with salt. Let stand at least 1 hour
  • 2. Drain well ... squeeze out juice
  • 3. Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
  • 4. Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste. Enjoy

DILLY SQUASH RELISH



Dilly Squash Relish image

Make and share this Dilly Squash Relish recipe from Food.com.

Provided by Harriet1

Categories     Vegetable

Time 1h45m

Yield 8-10 pints

Number Of Ingredients 11

6 lbs white pattypan squash
6 white onions
1 large red bell pepper
1/2 cup pickling salt
8 cups white vinegar
1 1/2 cups sugar
8 garlic cloves, minced
4 teaspoons dill seeds
4 teaspoons mustard seeds
4 teaspoons celery seeds
1/2 teaspoon turmeric

Steps:

  • 1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
  • 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
  • 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  • 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
  • 5. Remove from heat, add the turmeric and mix well.
  • 6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
  • I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.

SUMMER SQUASH RELISH



Summer Squash Relish image

This is a great early late-June or early-July recipe using some of the first of the summer squash and Thai basil.

Provided by Tides Fan

Categories     < 60 Mins

Time 45m

Yield 3 8 oz. jars, 6-12 serving(s)

Number Of Ingredients 14

2 cups squash, diced (1 medium large)
1 1/2 cups vidalia onions, diced (1 medium to large)
1/2 cup bell pepper, any color, diced (1 large)
1/4 cup fresh ginger, grated
2 teaspoons salt
1 cup sugar
1 cup white vinegar
1 teaspoon turmeric
1 teaspoon celery seed
1/4 teaspoon nutmeg
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 teaspoon cornstarch
1 cup Thai basil (finely chopped after measuring)

Steps:

  • Mix all ingredients together except for Thai basil and boil for 20 minutes. Add Thai basil, and boil for 10 additional minutes.
  • Place in jars and seal. May be put in hot water bath for 10 minutes to help seal.
  • Serve on hotdogs, substitute for regular pickle relish in potato salads, etc.

HOT SQUASH RELISH



Hot Squash Relish image

Make and share this Hot Squash Relish recipe from Food.com.

Provided by Mrs. Hughes

Categories     Vegetable

Time 1h5m

Yield 9 pints

Number Of Ingredients 11

4 lbs squash, diced
2 cups green bell peppers, diced
1 quart celery, diced
1 cup onion, diced
4 cups vinegar, 5% acidity
1 1/2 cups sugar
2 tablespoons salt
2 teaspoons celery seeds
3 -4 hot peppers, medium size
2 tablespoons mustard powder
1 teaspoon turmeric

Steps:

  • Prepare vegetables.
  • Combine peppers, celery, and onion with vinegar, salt, sugar, celery seed, and 3 hot peppers.
  • Boil 5 minutes.
  • Stir in squash, powdered mustard, and turmeric.
  • Return to boiling and boil 5 minutes.
  • Spoon into sterilized jars and adjust lids.
  • Process 15 minutes in a boiling water bath.

ROASTED SQUASH WITH DATE RELISH AND PUMPKIN SEEDS



Roasted Squash with Date Relish and Pumpkin Seeds image

Provided by Suzanne Goin

Categories     Side     Roast     Thanksgiving     Vegetarian     High Fiber     Parmesan     Date     Squash     Pumpkin     Fall     Low Cholesterol     Seed     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/3 cup shelled raw pumpkin seeds (pepitas)
1 teaspoon plus 3/4 cup extra-virgin olive oil, divided
Kosher salt
4 pound kabocha or acorn squash, each squash halved through root end, seeded
1 tablespoon fresh thyme leaves
Freshly ground black pepper
1/4 cup (or more) fresh lemon juice
1/4 cup chopped flat-leaf parsley
1 bunch dandelion greens, tough ends trimmed (about 4 ounces)
1 cup Deglet Noor dates (about 3 1/2 ounces), pitted, thinly sliced lengthwise
2 ounces Parmesan, cut into 1/4" cubes (about 1/3 cup; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
  • Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
  • Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
  • Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
  • Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.

MRS. GREEN'S SQUASH RELISH



Mrs. Green's Squash Relish image

posted by request...recipe is from my neighbor, I think she got it from one of her daughters. Good way to use up extra squash from your garden, goes great with "beans 'n taters".

Provided by kdp4640

Categories     Sauces

Time 1h

Yield 6 pints

Number Of Ingredients 10

8 cups yellow squash, grated
3 large green bell peppers, chopped
3 large onions, chopped
4 tablespoons canning salt
2 cups distilled vinegar
3 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds
1 teaspoon turmeric
3 hot pepper, chopped (optional)

Steps:

  • Mix all ingredients together and boil for 30 minutes.
  • Mixture shouldn't be "soupy", but of relish consistency.
  • (You may have to boil 15 minutes longer.).
  • Pack in sterilized jars, wipe rims of jars clean, cap with 2 piece lid assembly and process in hot water bath for 5 minutes.

Nutrition Facts : Calories 502.9, Fat 2.1, SaturatedFat 0.2, Sodium 4677.6, Carbohydrate 119.4, Fiber 5.1, Sugar 108.3, Protein 4.8

SQUASH RELISH RECIPE - (4.3/5)



Squash Relish Recipe - (4.3/5) image

Provided by lindaauman

Number Of Ingredients 11

Syrup:
6 lg. yellow squash
4 lg. onions
2 green bell peppers
3-4 hot peppers (red)
1 small bag baby carrots
1/4 c. canning salt
2 c. apple cider vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. turmeric

Steps:

  • Grind veggies in food processor and sprinkle salt over and let stand for 1 hour. Drain well. Bring to boil the vinegar, sugar, celery seed and turmeric. Add squash mixture to liquid and boil for 4 minutes. Put in sterile pint jars and process for 15 minutes in water bath.

Tips:

  • Choosing the right squash: For the best results, select firm, ripe squash with a deep color. Avoid any squash that has soft spots or blemishes.
  • Preparing the squash: Before cooking, wash the squash thoroughly to remove any dirt or debris. Then, cut the squash into small pieces or grate it, depending on the recipe.
  • Cooking the squash: There are several ways to cook squash for relish. You can boil it, steam it, or roast it. Boiling or steaming will yield a softer relish, while roasting will give it a more caramelized flavor.
  • Adding sweetness: If you find your relish is too tart, you can add a sweetener such as sugar, honey, or maple syrup. Start with a small amount and add more to taste.
  • Adding heat: If you want a spicy relish, add some chili peppers or cayenne pepper. You can also add other spices like ginger, garlic, or cumin for a more complex flavor.
  • Storing the relish: Once you've made your relish, store it in a clean, airtight container in the refrigerator. It will keep for up to 2 weeks.

Conclusion:

Squash relish is a delicious and versatile condiment that can be enjoyed in many different ways. It's perfect for adding a tangy, sweet, and slightly spicy flavor to sandwiches, burgers, hot dogs, and more. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a new and exciting way to use squash, give relish a try!

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