Appalachian Food Preserving/Canning

The Best Squash Relish

Best squash relish

We’ll be making my favorite squash relish recipe in my Relishing Mountain Flavors Cooking Class this week. It’s the perfect way to store up summer goodness so that you can drag it out on a cold winter’s day when you’re having soup beans and cornbread.

Squash relish

Squash Relish

  • 4 cups chopped squash
  • 2 cups chopped onion
  • 1 cup chopped sweet green pepper
  • 1 cup chopped sweet red pepper
  • 4 tablespoons kosher salt
  • 3 cups sugar
  • 2 cups cider vinegar
  • 4 teaspoons celery seed
  • 2 teaspoons mustard seed

Combine squash, onion, and peppers; sprinkle with salt. Cover with cold water and let stand for 2 hours.

Drain; rinse and drain again thoroughly.

Combine remaining ingredients in a large sauce pot; bring mixture to a boil. Add vegetables and simmer 10 minutes.

Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

As I mentioned squash relish is the perfect accompaniment for soup beans and cornbread-it’s also pretty good on a hot dog.

Tipper

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17 Comments

  • Reply
    David Miller
    July 7, 2019 at 12:42 pm

    Making our first batch today. Can’t wait to see how it turns out!

  • Reply
    Zelma
    August 5, 2018 at 10:47 am

    Oh good, another version of chow chow! Nothing like it with brown beans and cornbread. Thanks for sharing.

  • Reply
    Tona Hodges
    August 11, 2017 at 6:49 pm

    Excellent recipe. Will be making another batch soon.Thanks.

  • Reply
    eva nell wike, PhD
    July 15, 2014 at 6:56 am

    Mercy how good that squash relish looks,Tipper! Now that lady Shiria in Kaintuckey needs to move down to TN if she wants plenty of rain. It seems to rain a little bit everyday here between the Cumberland and the Smokies. But I ain’t fussing.
    Eva Nell

  • Reply
    RB
    July 15, 2014 at 1:38 am

    Wow! That looks good, doesn’t it. Yum!!!
    Wish I was talented enough to can and such, but I’m not. I did so much of it from time to time as a young teen, but the ways of it just never stuck in my head long I guess.
    Still, I have other talents. Praise God!!!
    God bless.
    RB
    <><

  • Reply
    Ed Ammons
    July 14, 2014 at 10:08 pm

    Jim’s recipe sounds so good that I’m going to start saving up for a 12 ounce pack of bacon.

  • Reply
    Barb Wright
    July 14, 2014 at 5:14 pm

    This sounds good. I always run short of ideas for using squash. Ours aren’t ready yet,since we are way up north!! I love just about any kind of relish..with any kind of food. Will also be trying Jim’s stuffed squash. Now I wish it would hurry up and be ready!!

  • Reply
    dolores
    July 14, 2014 at 10:36 am

    This is just perfect for me to try. I have some extra yellow squash and it will give me a chance to slow down eating all of it at one time. Thanks! Happy cooking!

  • Reply
    b. Ruth
    July 14, 2014 at 10:32 am

    Jim-
    Thanks for the recipe! I have corn bread crumbles in the freezer. A lot of time, the better half and I can’t eat a whole pone, so I crumble it for toppings, stuffing, etc. saving it for just the right rainy (squashy) day. Guess what we’re having for supper? Thanks for sharing the recipe.
    Thanks Tipper for sharing Jims recipe and hope you are having fun today!

  • Reply
    Shirla
    July 14, 2014 at 9:43 am

    I have made tons of squash casseroles and froze even more in the past few weeks. There will be some relish making going on here today as I am quickly running out of freezer space. The squash is doing better than the other vegetables during the severe drought situation we have experienced here in KY. I get excited when rain is expected and watch it on the radar as it teases me and stops ten miles down the road.

  • Reply
    Pamela Danner
    July 14, 2014 at 9:11 am

    I’ve never had squash relish but it sure looks good! Thank you for sharing.
    Pam

  • Reply
    Ken Roper
    July 14, 2014 at 9:03 am

    Tipper,
    Seems everybody has squash on the brain
    these days. Cindy sent me a receipe for
    freezing squash (about the same as Jim
    mentioned) and I’ve already done 60 of
    them. Since my neighbor has oodles of
    ’em, I fixed him 9 bags and showed him
    how I did it. He brought me 14 more’
    yesterday and I’m tired of seeing them. But this winter they’ll be awfully good baked with some meatloaf and a bowl of pintos. My daughters
    can share some with their family too.
    The relish looks great, hope you had
    a good time cooking at the Folk
    School Sunday…Ken

  • Reply
    Miss Cindy
    July 14, 2014 at 8:12 am

    Tipper, that looks wonderful. I don’t remember ever making a squash relish. You can’t go wrong with all those ingredients!

  • Reply
    Jim Casada
    July 14, 2014 at 7:28 am

    B. Ruth–For the stuffed squash, cut yellow squash in half and steam in water just long enough to be able to scoop the middle (small seeds,etc.) out with a spoon. Set the scooped out squash in a bowl and the outside aside. In the bowl mix crumbled cornbread (a portion of a leftover pone works just fine), crumbled bacon bits, and just enough of the drippings from frying the bacon to make stirring the squash, cornbread, and bacon together. Add salt and black pepper to taste. Stuff the squash halves with this mixture and place on a greased baking sheet. Cook at 350 degrees until squash is tender and the stuffing begins to brown on top. Add grated cheddar cheese (I like my extra sharp) on top and leave in the oven another minute or so until the cheese melts.
    I can eat six stuffed squash halves without a second thought, although my ample avoirdupois shows the results of many such feasts over the years.
    Jim Casada

  • Reply
    Quinn
    July 14, 2014 at 7:14 am

    That sounds delicious! Your classroom is going to be full of mouthwatering aroma 🙂

  • Reply
    b. Ruth
    July 14, 2014 at 7:06 am

    Tipper,
    Double yum! This recipe sounds like a old favorite here. Only a slight variation in size of the squash and maybe slight adjustment of the same ingredients.
    I would slice the small yellow squash and onions in very thin slices, (coin shape) if you will. Chop both red pepper (or use a jar of chopped pimento) and green pepper. Do the salt thing…drain…cook with the vinegar/spices etc. Pack in jars while hot pickles simmer on stove while packing. Process in boiling water bath. I can’t wait to try this recipe as a relish, yum!
    This is one of the pickles that my boys accused a “masked bandit” of stealing out of the basement. Only the bandits were two-legged boys that borrowed jars of squash pickles, pickled okra and pickled beans and took to their outdoor tree abode! Only until I found the empty jars, did I know, a raccoon could not open a jar so neatly!
    I sure wish I could be there this week learning new things. There is always something new under the “cooking” sun. Times change and ways of canning/cooking change. Exchanging ideas and recipes would be loads of fun!
    Thanks Tipper,
    PS..Picked yellow yesterday…so it will be a day or two before I have squash to make this relish. I grated up enough yellow squash for two of Tina’s Squash pie recipe that was on your post last week.
    I also have grated squash and made squash boats and hope to stuff some today using the stone ground corn meal, bacon and cheese that Jim Casada mentioned on the same post.. I wish he would share the exact recipe, but I might can figure it out.
    Thanks Tipper

  • Reply
    Janet Smart
    July 14, 2014 at 6:58 am

    It does sound like it would be good with a bowl of pinto beans. We’re over run with squash right now. About how many pints does this make? As for my hot dog, I’m pretty set in my ways – give me hot dog chili, slaw, mustard and ketchup.

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