Easy Homemade Squash Relish Recipe

Ingredients

• 8 cups diced yellow squash
• 2 cups diced onion
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 3 tablespoons salt
• 3 cups white sugar
• 2 cups vinegar
• 2 teaspoons celery seeds
• 2 teaspoons whole mustard seeds
• 6 (1 pint) canning jars with lids and rings

Instructions

1. Combine squash, onion, and bell peppers in a large bowl. Sprinkle with salt and toss thoroughly. Let the mixture drain for 1 hour, then discard the excess liquid.
2. In a large pot, combine sugar, vinegar, celery seeds, and mustard seeds. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Add the squash mixture and return to a boil. Cook until the vegetables are tender, approximately 15 minutes.
3. Carefully check 6 pint-sized jars for any cracks and the rings for rust. Discard any damaged jars or rings. Submerge the jars in simmering water until the relish is ready. Wash new, unused lids and rings with warm, soapy water.
4. Fill the hot, sterilized jars with the relish, leaving a ¼-inch headspace at the top. Use a clean knife or thin spatula to remove any trapped air bubbles from the insides of the jars. Wipe the rims clean with a damp paper towel to remove any residue. Place the lids on top and screw the rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar holder, carefully lower the jars into the boiling water, spacing them 2 inches apart. Add more boiling water to ensure the jars are covered by at least 1 inch. Return to a rolling boil, cover the pot, and process for 10 minutes, or according to the recommended time for your altitude.
6. Remove the jars from the stockpot and place them on a cloth-covered or wooden surface, leaving several inches between each jar, until they are completely cool. Press the center of each lid to check for a proper seal. The lids should not move up or down. Store the sealed jars in a cool, dark place.

Nutrition

• Calories: 15 kcal
• Fiber Content: 0 g
• Sugar Content: 3 g
• Sodium Content: 109 mg
• Protein Content: 0 g
• Carbohydrate Content: 4 g
• Unsaturated Fat Content: 0 g