Summer Squash Relish
Brighten up your pantry with this tangy and vibrant Summer Squash Relish—an irresistible blend of finely chopped yellow squash, zucchini, bell peppers, and onions, perfectly seasoned with turmeric, mustard seeds, and celery seeds. This easy-to-make relish combines the fresh crunch of summer vegetables with the tangy-sweet kick of a vinegar-based brine, making it a must-have condiment for everything from burgers and hot dogs to grilled meats and sandwiches. With a quick prep time of just 20 minutes and a versatile flavor profile, this homemade relish is a delightful way to preserve the essence of summer. Whether canned for long-term storage or kept in the fridge for immediate use, this zesty recipe will become your go-to for adding a pop of flavor to any meal.
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Recipe Information
Ingredients
- 4 cups (finely chopped) Yellow summer squash
- 2 cups (finely chopped) Zucchini
- 1.5 cups (finely chopped) Onion
- 1 cup (finely chopped) Red bell pepper
- 1 cup (finely chopped) Green bell pepper
- 3 tablespoons Kosher salt
- 2 cups Granulated sugar
- 2 cups White vinegar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground black pepper
Instructions
Wash and finely chop the yellow summer squash, zucchini, onion, red bell pepper, and green bell pepper. Combine these vegetables in a large mixing bowl.
Sprinkle the kosher salt over the chopped vegetables and mix thoroughly. Cover the bowl and let the mixture sit for 1 hour to draw out excess moisture.
After 1 hour, transfer the salted vegetables into a colander and rinse thoroughly under cold water to remove the salt. Drain well and gently squeeze out any excess water using a clean kitchen towel.
In a large non-reactive pot, combine the sugar, white vinegar, mustard seeds, celery seeds, turmeric powder, and ground black pepper. Stir the mixture over medium heat until the sugar is dissolved, creating a flavorful brine.
Add the drained vegetable mixture to the brine in the pot. Stir well, ensuring the vegetables are evenly coated with the brine.
Bring the mixture to a gentle boil and then reduce the heat to simmer. Let it simmer for 10–12 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Remove the pot from heat and let the relish cool slightly. Carefully ladle the hot relish into sterilized jars, leaving about 1/2 inch of headspace at the top.
Seal the jars with lids and process them in a boiling water bath for 10 minutes, if you wish to store them long-term. Alternatively, let the jars cool completely and refrigerate for up to 4 weeks.
Serve the summer squash relish cold or at room temperature as a tangy and colorful condiment for your favorite dishes.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8599 mg | 374% | |
| Total Carbohydrate | 487.6 g | 177% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 456.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3077 mg | 65% | |
*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.
