Preparation Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Resting Time: 2 hours
- Total Time: 2 hours 55 minutes
Recipe Yield
- Makes approximately 6 pint jars
- Serves about 48 (1 tablespoon per serving)
Ingredients
- 6 cups finely chopped yellow squash
- 2 cups finely chopped zucchini
- 2 cups chopped sweet onion
- 2 cups chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 jalapeño peppers, finely diced (remove seeds for less heat)
- ¼ cup pickling salt
- 2½ cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (optional, for a thicker relish)
- 2 tablespoons water (if using cornstarch)
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly. Finely chop the squash, zucchini, onions, bell peppers, and jalapeños into small, even pieces.
Step 2: Salt the Vegetables
Combine all chopped vegetables in a large bowl. Sprinkle with pickling salt and toss well. Cover and let sit for 2 hours. This removes excess moisture and improves texture.
Step 3: Rinse and Drain
After resting, rinse the vegetables under cold water to remove excess salt. Drain thoroughly and gently squeeze out extra moisture.
Step 4: Prepare the Brine
In a large pot, combine vinegar, sugar, mustard seeds, celery seed, turmeric, garlic powder, black pepper, and crushed red pepper flakes. Bring to a gentle boil over medium-high heat, stirring until the sugar completely dissolves.
Step 5: Cook the Relish
Add the drained vegetables to the simmering brine. Reduce heat to medium and cook for 25–30 minutes, stirring occasionally until the vegetables soften slightly while retaining some texture.
Step 6: Thicken (Optional)
If you prefer a thicker relish, whisk the cornstarch with water until smooth. Stir it into the simmering relish and cook for an additional 2–3 minutes until slightly thickened.
Step 7: Jar the Relish
Carefully ladle the hot relish into sterilized jars, leaving ½ inch of headspace. Seal immediately with sterilized lids.
Step 8: Store
For refrigerator storage, cool completely before refrigerating. For shelf-stable storage, process jars using approved water-bath canning methods according to current food preservation guidelines.
Serving Suggestions
This Sweet Heat Squash Relish pairs beautifully with:
- Burgers
- Hot dogs
- Sausages
- Grilled chicken
- Pork chops
- BBQ sandwiches
- Cheese boards
- Crackers and cream cheese
- Tuna salad
- Potato salad
- Egg salad sandwiches
- Roasted vegetables
Recipe Tips
- Yellow squash provides the best sweetness.
- Adjust jalapeños depending on your preferred spice level.
- Dice vegetables evenly for the best texture.
- Allow the relish to rest for 24 hours before serving for maximum flavor.
- Store refrigerated relish for up to one month after opening.
- Always use clean utensils when serving.
Storage
Refrigerator:
Store in airtight jars for up to 1 month.
Freezer:
Freeze for up to 6 months in freezer-safe containers.
Canned:
Properly processed jars may be stored in a cool, dark pantry for up to 1 year.
Nutrition Information (Per Serving)
- Calories: 32
- Carbohydrates: 8g
- Protein: 0.4g
- Fat: 0.1g
- Saturated Fat: 0g
- Fiber: 0.5g
- Sugar: 7g
- Sodium: 95mg
- Potassium: 75mg
- Vitamin A: 4% DV
- Vitamin C: 18% DV
- Calcium: 1% DV
- Iron: 1% DV