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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
  • Total Time
    Prep: 1 hour + marinating Process: 15 min.
  • Makes
    6 pints


  • 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


  • 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 six 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
2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

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  • Khenry1
    Sep 30, 2020

    This relish is the bomb! I am just learning How to can various foods and this one was quite simple to do. It has a wonderfully complete taste. I would like to try it again and add some jalapeño or habanero peppers just to give it a little bit more kick. But overall an excellent tasting relish.

  • Bill
    Sep 20, 2020

    I had an abundance of yellow squash from the garden this year. Tried is recipe and LOVED it! So good with brats, hot dogs, or burgers!

  • Payton
    Sep 3, 2020

    The missing ingredients are 4 cups sugar and 3 cups cider vinegar. I used the way back machine to find the archived original recipe. Hope this helps people.

  • Dan
    Sep 2, 2020

  • Chris
    Aug 30, 2020

    I cannot find the vinegar and sugar amounts listed in this recipe.

  • Linda
    Aug 20, 2020

    This is honestly the best relish I've ever eaten, and I don't even like relish!!! But this is so delish on hotdogs and burgers, and wonderful alongside other meats as well. AND easy to do! I add a tad of ground hot pepper and 1t of cayenne, and the kick is awesome!!! SO good.

  • Bryttany
    Aug 20, 2020

    Can you use frozen squash for this recipe?

  • Sharla
    Jul 23, 2020

    Is there a certain amount of time that these should sit after processing, before you eat them? Or are they ready to eat right away?

  • pamabanana
    Jul 17, 2020

    Our summer garden produced a huge amount of yellow squash this year, so I took to the internet for a new recipe. This one was awesome. I was skeptical but fully enjoyed the result. We had hot links and this relish was perfect.

    Jul 11, 2020

    I've been making and sharing this recipe for about 3 years now and I have to say it is the bomb! My husband puts it on everything from Pork loin to Meatloaf, sandwiches as aside, it is versatile and easy to make, if you like pickle relishes you will probably love this.