Here's another of one of my favorite things. I published the recipe 2 years ago in my "Pickle Silly" post. I had requests for it recently, so here is my Yellow Squash Relish recipe.
Friends have been loading me up with produce this summer and I thought I'd make something different, why not relish. I had no idea how this would taste but I thought I'd give it a try. Keep in mind, in addition to the squash I also got zucchini, cucumbers, green peppers, onions, etc. so I would have a vast array of ingredients to choose from. Of course the only problem remaining would be the spices.
Now I keep, on-hand, a fairly decent collection of spices, but I did not have turmeric, mustard seeds, celery seeds, and so-on. This was where it ran into a little money, also I needed jars, lids, and caps. I got all my spices for under $15 and they will do me for a while, (my mother had a container of garlic powder for around 17 years, she cooked very plain). Below is the recipe.
Yellow Squash Relish
4 cups squash and/or zucchini (diced)
1 cup onion (diced)
½ cup red bell pepper
1 cup white vinegar
1 ½ cup white sugar
1 tsp celery seeds
1 tsp mustard seeds
1 tsp turmeric
½ tsp hot pepper flakes
¼ cup kosher salt
1 cup water
Cut the yellow squash and zucchini, in quarters, lengthwise. Remove the seeds and dice them extremely small. I dice up 2 cups of squash and 2 cups of the zucchini. Dice one onion into small dice, it should be a cup, as well as a red or green bell pepper, use about half a cup. Red looks better.
Place in a large bowl and sprinkle ¼ cup salt and add 1 cup water. Stir well and let stand 1 hour in the refrigerator. Drain well and rinse with cold water twice. Transfer this into a couple of jars. Bring vinegar, sugar, and all remaining ingredients in a pot and bring to a boil. Pour hot mixture over vegetables in the jars. Let cool then refrigerate, then use as needed. By the way, you can slice the squash and make these in a more traditional method. Enjoy the Summery treat.
Yellow Squash Relish
4 cups squash and/or zucchini (diced)
1 cup onion (diced)
½ cup red bell pepper
1 cup white vinegar
1 ½ cup white sugar
1 tsp celery seeds
1 tsp mustard seeds
1 tsp turmeric
½ tsp hot pepper flakes
¼ cup kosher salt
1 cup water
Cut the yellow squash and zucchini, in quarters, lengthwise. Remove the seeds and dice them extremely small. I dice up 2 cups of squash and 2 cups of the zucchini. Dice one onion into small dice, it should be a cup, as well as a red or green bell pepper, use about half a cup. Red looks better.
Place in a large bowl and sprinkle ¼ cup salt and add 1 cup water. Stir well and let stand 1 hour in the refrigerator. Drain well and rinse with cold water twice. Transfer this into a couple of jars. Bring vinegar, sugar, and all remaining ingredients in a pot and bring to a boil. Pour hot mixture over vegetables in the jars. Let cool then refrigerate, then use as needed. By the way, you can slice the squash and make these in a more traditional method. Enjoy the Summery treat.
