Best Squash Relish Recipes

YELLOW SUMMER SQUASH RELISH

Steps:

• 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 6 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.

SQUASH RELISH

Steps:

• Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
• Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until 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 the time recommended for your area.
• Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

YELLOW SQUASH RELISH

Steps:

• 1. Shred squash, onions, and both peppers into a large mixing bowl.
• 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
• 3. Drain-strain and rinse quickly under cold water. Drain well.
• 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
• 5. Let stand 3 minutes, add vegetables and stir.
• 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
• 7. Allow to cool; can or refrigerate as desired.

SUMMER SQUASH RELISH

Steps:

• Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl. Let stand in sink for 3 hours. Drain the squash and onions, transfer to a large colander and rinse well under cold water. Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
• Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven. Add the squash and onions. Bring back to the boil, stirring gently. Remove from heat and allow to cool.
• Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil. Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
• Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
• Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
• Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
• Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

PEPPERED SQUASH RELISH

Steps:

• In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

SQUASH RELISH

Steps:

• mix squash and onion together sprinkle with the salt and let set overnight.
• drain, then mix all ingredients together and boil for thirty minutes.
• place in jars and seal.
• this recipe does not have to be hot water canned. I have kept it for over 2 years with no problems.

SQUASH RELISH

Steps:

• 1. Dice vegetables and mix with salt. Let stand at least 1 hour
• 2. Drain well ... squeeze out juice
• 3. Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
• 4. Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste. Enjoy

DILLY SQUASH RELISH

Steps:

• 1. Chop squash, red pepper and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand at least 1 hour.
• 2. Drain mixture in a colander, rinse and drain mixture two times pressing out any excess moisture with last draining.
• 3.In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• 4.Add squash mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
• 5. Remove from heat, add the turmeric and mix well.
• 6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in covered boiling water bath in for 10 minutes. Remove lid and let sit 5 minutes before removing from water.
• I like the squash, onion and red pepper chopped on the large side for this relish. Tastes just the same chopped small. So how ever you like it.

SPLENDA SQUASH RELISH

Steps:

• 1. Day 1: Grate squash, chop onions and peppers. Place in large container. Cover with water. Add salt and stir. Set aside and cover with foil wrap overnight. Day 2: Drain squash mixture and cover with ice water. Let sit for 20 minutes and drain off water. Day 2 Continued: Using big dutch oven type pan mix pickling spices, vinegar and turmeric powder and bring to a boil. Add sugar and bring to a boil again. Add drained squash mixture, stir and cook 10 minutes. Cool about 5 minutes and dip mixture and liquid into hot jars with a cup, clean rims off good and seal with lids and rings. Use canning sealing instructions for a good seal. Will last for at least 2 years in pantry if seal is not broken. Store in refrigerator after opening.
• 2. Be sure to use a pan large enough to hold all the squash mixture and sugar mixture. Use clean jars and lids. Leave soaking in hot water before pouring mixture into them. Be careful this is a very hot mixture and take care not to burn yourself. My husband always helps with this cooking and canning process.

GRIDDLED SEA SCALLOPS WITH SPAGHETTI SQUASH, FIELD PEA RELISH AND "RED HOT" LEMON BUTTER

Steps:

• For the squash: Preheat the oven to 450 degrees F. and roast the whole squash on a baking sheet about 45 minutes. Let cool and cut the squash in half. Scoop the seeds out and gently spoon the squash out of the skin into a bowl, keeping the strands as intact as possible. Gently stir in the butter and season with salt and pepper. Set aside.
• For the field pea relish: Cook the bacon in a saucepan over medium heat until crisp. Add the carrot celery and onion and cook until tender, about 10 minutes. Add the peas and cover with water. Raise the heat to high and bring to a boil. Cook until the peas are tender. Strain and cool the peas in a large bowl. Add the red bell pepper, basil, garlic oil, lemon zest and juice, salt and pepper and toss well.
• For the lemon beurre blanc: Simmer the wine, garlic, shallots and lemon zest and juice in a saucepot over medium-high heat until reduced by half. Add the heavy cream and reduce by half again. Reduce the heat to low and whisk in the butter slowly, piece by piece, until incorporated fully. Strain through a fine strainer and hold in a warm place until ready to use.
• For the scallops: Heat the vegetable oil and 1 tablespoon butter in a skillet or griddle over high heat.
• Add the scallops and brown them on one side. Turn them over and cook to medium, about 3 minutes. Remove the scallops and add the rest of the butter. Add 2 separate piles of spaghetti squash to the pan and flatten with a spatula. Cook until brown, turn them over and continue to cook until browned on both sides.
• Plate the scallops on 2 plates with the spaghetti squash "hash" in the center
• Drizzle some of the buere blanc around the scallops and finish the plates with some field pea relish and a drizzle of hot sauce.

SUMMER SQUASH RELISH

Steps:

• Mix all ingredients together except for Thai basil and boil for 20 minutes. Add Thai basil, and boil for 10 additional minutes.
• Place in jars and seal. May be put in hot water bath for 10 minutes to help seal.
• Serve on hotdogs, substitute for regular pickle relish in potato salads, etc.

HOT SQUASH RELISH

Steps:

• Prepare vegetables.
• Combine peppers, celery, and onion with vinegar, salt, sugar, celery seed, and 3 hot peppers.
• Boil 5 minutes.
• Stir in squash, powdered mustard, and turmeric.
• Return to boiling and boil 5 minutes.
• Spoon into sterilized jars and adjust lids.
• Process 15 minutes in a boiling water bath.

SQUASH RELISH

Steps:

• 1. In a large bowl mix squash, onion, bell peppers, and salt. Cover this with ice water, and let sit in refrigerator overnight.
• 2. Drain and squeeze as much fluid off of squash mixture as you can
• 3. In a large pot mix all ingredients including squash mixture, and bring to a boil. simmer for 30 minutes. stirring frequently.
• 4. put hot relish in clean jars, and top with boiled flats and rings. As the jars seal, you will hear popping.

ROASTED SQUASH WITH DATE RELISH AND PUMPKIN SEEDS

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
• Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
• Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
• Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
• Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.

MRS. GREEN'S SQUASH RELISH

Steps:

• Mix all ingredients together and boil for 30 minutes.
• Mixture shouldn't be "soupy", but of relish consistency.
• (You may have to boil 15 minutes longer.).
• Pack in sterilized jars, wipe rims of jars clean, cap with 2 piece lid assembly and process in hot water bath for 5 minutes.

BUTTERNUT SQUASH AND GINGER RELISH

Steps:

• Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.

SQUASH RELISH RECIPE - (4.3/5)

Steps:

• Grind veggies in food processor and sprinkle salt over and let stand for 1 hour. Drain well. Bring to boil the vinegar, sugar, celery seed and turmeric. Add squash mixture to liquid and boil for 4 minutes. Put in sterile pint jars and process for 15 minutes in water bath.

PEPPERED SQUASH RELISH

Steps:

• In a large bowl, combine the first six ingredients. Cover and refrigerate overnight.
• Drain vegetable mixture. Rinse in cold water and drain again.
• Place vegetables in a Dutch oven. Add the sugars, vinegat, celery seed, tumeric, mustard and alum.
• Bring to a boil, reduce heat and simmer uncovered for 15-29 minutes or until liquid is clear.
• Remove from heat; cool.
• Spoon into containers. Cover and refrigerate for up to 3 weeks.

SQUASH RELISH

Steps:

• 1. chop squash with food chopper. Add salt to squash and let stand overnight. Drain and rinse in cold water. Add onions, vinegar, sugar, dry mustard, turmeric, celery seed, mustard, pepper, red and green bell pepper to squash and boil for 20 minutes. Add 1 tablespoon cornstarch and boil for 10 minutes. Stir often to prevent sticking. Put in jars and seal. (use more cornstarch if desired to thicken relish)Makes 12 to 14 pints.