Squash Relish
Brighten up your condiments game with this vibrant and tangy Squash Relish recipe, a perfect way to celebrate seasonal vegetables! Made with fresh yellow squash, colorful bell peppers, and zesty onions, this relish is infused with a bold brine of white vinegar, sweetened with a touch of sugar, and spiced with mustard seeds, celery seeds, turmeric, and a hint of red pepper flakes for a subtle kick. The recipe’s straightforward process, which includes salting the veggies to maximize their crunch and simmering them in an aromatic pickling liquid, ensures a relish that’s equal parts flavorful and versatile. Whether served as a topping for grilled burgers, dolloped onto hot dogs, or paired with charcuterie, this homemade squash relish is the perfect blend of sweet, tangy, and savory. Ready in just an hour and perfect for refrigerator storage, it’s an easy yet impressive addition to any pantry.
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Recipe Information
Ingredients
- 4 cups (diced) yellow squash
- 1 cup (diced) green bell pepper
- 1 cup (diced) red bell pepper
- 2 cups (diced) onion
- 1 tablespoon kosher salt
- 2 cups white vinegar
- 1.5 cups granulated sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon crushed red pepper flakes
Instructions
Wash and dice the yellow squash, green bell pepper, red bell pepper, and onions into small, uniform pieces.
In a large mixing bowl, combine the diced vegetables and sprinkle kosher salt over them. Mix well and let sit for 1 hour to draw out excess moisture.
After 1 hour, drain the vegetables in a colander and rinse them under cold water to remove excess salt. Press gently to remove excess liquid, and set aside.
In a large, non-reactive pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes. Stir the mixture and bring it to a boil over medium heat.
Once the vinegar mixture starts boiling, add the drained vegetables and stir to combine. Lower the heat to a simmer and cook for 20–25 minutes, stirring occasionally, until the vegetables are tender and the relish has thickened slightly.
Remove the pot from heat and allow the relish to cool for 10 minutes.
Carefully ladle the squash relish into sterilized jars, leaving about 1/2 inch of headspace. Seal the jars with lids, and allow them to cool completely at room temperature.
Refrigerate the relish for at least 24 hours before serving to allow the flavors to meld together. Store in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 342.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
