Are you ready to embark on a culinary adventure that will awaken your taste buds and add a burst of flavour to your meals? Look no further than squash relish, a condiment that brings together the humble squash with a medley of spices and tangy ingredients. In this blog, I will share with you a squash relish recipe that is extremely delicious.
Whether you’re a fan of sweet and tangy or enjoy a touch of heat, squash relish has something to offer every palate.
One of the fascinating aspects of squash relish is its versatility. It seamlessly complements both everyday meals and special occasions, adding a delightful twist to traditional favourites. From backyard barbecues and picnics to gourmet spreads and casual lunches, squash relish is a trusty companion that elevates the overall dining experience.
So, get ready to unlock the hidden potential of squash relish and embark on a culinary journey that will delight your taste buds and impress your friends and family.
Ingredients To Make Squash Relish
- yellow squash diced 8 cups
- onion diced 2 cups
- red peppers diced 2 bell
- green peppers diced 2 bell
- salt 3 tablespoons
- white sugar 3 cups
- vinegar 2 cups
- celery seeds 2 teaspoons
- mustard seeds 2 teaspoons
- 6 (1 pint) canning jars with lids and rings
Step By Step Instructions To Make Squash Relish
Step 1
In a large bowl, combine the squash, onion, red and green bell peppers, and sprinkle with salt. Gently toss the vegetables to ensure they are evenly coated, and allow them to drain for a duration of one hour. Discard the resulting juice.
Step 2
In a large pot, add the sugar, vinegar, celery seeds, and mustard seeds. Place the pot over medium heat and stir until the sugar is completely dissolved, bringing the mixture to a boil. Incorporate the squash mixture into the pot and return it to a boil. Cook the mixture for approximately 15 minutes or until the vegetables reach a tender consistency.
Step 3
To ensure sterilization, submerge the jars and lids in boiling water for at least 5 minutes. Pack the hot squash relish into the sterilized jars, ensuring they are filled to within 1/4 inch from the top. After filling the jars, gently run a knife or thin spatula around the insides to eliminate any trapped air bubbles. Employ a moist paper towel to wipe the rims of the jars, removing any food residue. Finally, place the lids on top of the jars and securely screw on the rings.
Step 4
Prepare a stockpot by placing a rack in the bottom and filling it halfway with water. Over high heat, bring the water to a boil. Using a holder, carefully lower the jars into the pot, leaving a 2-inch space between each jar. If necessary, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or adhere to the recommended processing time for your specific area.
Step 5
Remove the jars from the pot and place them on a cloth-covered or wood surface, ensuring they are positioned several inches apart to allow for proper cooling. Once the jars have cooled, inspect the seal by pressing the top of each lid with a finger. Verify that the seal is tight, indicating that the lid does not move up or down. Store the jars in a cool, dark area for optimal preservation.
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Conclusions
In conclusion, this squash relish recipe is a true gem that brings together the vibrant flavours of squash, onions, peppers, and a blend of spices. With its versatility and ability to elevate a wide range of dishes, this relish is a must-have condiment in your culinary repertoire. So, don’t hesitate to try this recipe and embark on a flavorful journey that will tantalize your taste buds and impress your loved ones with its delicious tanginess.
Squash Relish Recipe
Ingredients
- 8 cups yellow squash diced
- 2 cups onion diced
- 2 bell red peppers diced
- 2 bell green peppers diced
- 3 tablespoons salt
- 3 cups white sugar
- 2 cups vinegar
- 2 teaspoons celery seeds
- 2 teaspoons mustard seeds
- 6 (1 pint) canning jars with lids and rings
Instructions
- In a large bowl, combine the squash, onion, red and green bell peppers, and sprinkle with salt. Gently toss the vegetables to ensure they are evenly coated, and allow them to drain for a duration of one hour. Discard the resulting juice.
- In a large pot, add the sugar, vinegar, celery seeds, and mustard seeds. Place the pot over medium heat and stir until the sugar is completely dissolved, bringing the mixture to a boil. Incorporate the squash mixture into the pot and return it to a boil. Cook the mixture for approximately 15 minutes or until the vegetables reach a tender consistency.
- To ensure sterilization, submerge the jars and lids in boiling water for at least 5 minutes. Pack the hot squash relish into the sterilized jars, ensuring they are filled to within 1/4 inch from the top. After filling the jars, gently run a knife or thin spatula around the insides to eliminate any trapped air bubbles. Employ a moist paper towel to wipe the rims of the jars, removing any food residue. Finally, place the lids on top of the jars and securely screw on the rings.
- Prepare a stockpot by placing a rack in the bottom and filling it halfway with water. Over high heat, bring the water to a boil. Using a holder, carefully lower the jars into the pot, leaving a 2-inch space between each jar. If necessary, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or adhere to the recommended processing time for your specific area.
- Remove the jars from the pot and place them on a cloth-covered or wood surface, ensuring they are positioned several inches apart to allow for proper cooling. Once the jars have cooled, inspect the seal by pressing the top of each lid with a finger. Verify that the seal is tight, indicating that the lid does not move up or down. Store the jars in a cool, dark area for optimal preservation.
