Squash Relish

Name: Squash Relish
Yield: Makes about 4 pints
Cuisine: American
Ingredients: 12 cups (3 quarts) water; ⅔ cup pickling salt or heaping ⅔ cup kosher salt; ⅔ cup pickling salt or heaping ⅔ cup kosher salt; 8 cups chopped yellow squash; 3 cups sugar; 2 cups white vinegar; 2½ tablespoons celery seeds; 2½ tablespoons mustard seeds; 2 cups chopped onions; 2 cups chopped bell peppers, preferably 1 red and 1 green; 6 scallions, sliced

Preparation info

Makes about
4
pints

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Another fine idea from Cajun country, this sweet-sour relish is as zippy as a Justin Wilson quip.

Ingredients

12 cups (3 quarts) water
⅔ cup pickling salt or heaping

Americas
United States
Gluten-free
Vegan

Method

Sterilize four pint canning jars according to the manufacturer’s directions.
Stir together the water and salt in a large bowl until the salt has dissolved. Add the squash to the brine and soak it for 1 hour. Rinse the squash, drain it, and rinse and drain it again.
In a stockpot, bring the sugar, vinegar, celery seeds, and mustard seeds to a boil. Sti