SQUASH RELISH
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
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.
YELLOW SUMMER SQUASH RELISH
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
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
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
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
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.
Provided by stacy
Categories Condiment
Number Of Ingredients 11
Steps:
- 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.
SQUASH RELISH
This is a great way to use all that squash you get from your garden. We ate this with pintos growing up, but my friends and family like it as a side at cookouts too.
Provided by Jennifer Fowler Hunsucker
Categories Other Sauces
Number Of Ingredients 11
Steps:
- 1. In a large bowl mix squash, onion, bell peppers, and salt. Cover this with ice water, and let sit in refrigerator overnight.
- 2. Drain and squeeze as much fluid off of squash mixture as you can
- 3. In a large pot mix all ingredients including squash mixture, and bring to a boil. simmer for 30 minutes. stirring frequently.
- 4. put hot relish in clean jars, and top with boiled flats and rings. As the jars seal, you will hear popping.
YELLOW SQUASH RELISH
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
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.
PEPPERED SQUASH RELISH
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
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.
SUMMER SQUASH RELISH
Provided by Sean Timberlake
Categories condiment
Time 3h50m
Yield 6 to 8 pints
Number Of Ingredients 10
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.
MRS. GREEN'S SQUASH RELISH
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
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
HOT SQUASH RELISH
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
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.
SQUASH RELISH
Make and share this Squash Relish recipe from Food.com.
Provided by Brenda Hall
Categories Vegetable
Time 1h5m
Yield 5-6 Pints
Number Of Ingredients 9
Steps:
- Chop or Grind vegetables.
- Sprinkle Salt over all and cover with ice and let stand for 1 hour.
- Drain.
- Mix other ingredients together and bring to a boil (Make sure sugar is melted).
- Add vegetables to mixture and cook for about 5 minutes.
- When it is bubbling it is ready.
- Put into prepared jars and seal.
- May be put in water bath for 10 minutes, if desired, to help seal.
Nutrition Facts : Calories 629.6, Fat 1.3, SaturatedFat 0.3, Sodium 5677.1, Carbohydrate 150.8, Fiber 7.9, Sugar 136.2, Protein 6.8
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