yellow squash relish

Prep Time: 30 minutes
Cook Time: 15 minutes
Rest Time (Salting): 2 hours
Total Time: 2 hours 45 minutes
Servings: About 4 pints
Difficulty: Moderate

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Introduction

When your garden or local farmer’s market is overflowing with fresh summer squash, one of the most flavorful and creative ways to preserve it is by making Yellow Squash Relish. This sweet and tangy condiment adds a burst of flavor to burgers, hot dogs, sandwiches, grilled meats, and even cheese boards.

Made with finely chopped yellow squash, onions, peppers, and a perfectly seasoned vinegar brine, this relish is vibrant, zesty, and shelf-stable (if canned properly). It’s a fantastic homemade gift, and once you try it, you’ll never want store-bought relish again!

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Ingredients

Vegetables:

• 6 cups yellow squash, finely chopped

• 2 cups onion, finely chopped

• 1 cup red bell pepper, finely chopped

• 1 cup green bell pepper, finely chopped

• 1/4 cup salt (for sweating the vegetables)

Brine & Seasoning:

• 2 1/2 cups white vinegar (5% acidity)

• 1 1/2 cups granulated sugar

• 1 teaspoon ground turmeric

• 1 teaspoon celery seed

• 1 teaspoon mustard seed

• 1/2 teaspoon black pepper

• Optional: pinch of crushed red pepper flakes for a bit of heat

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Tools You’ll Need

• Large mixing bowls

• Cheesecloth or fine mesh strainer

• Large pot or Dutch oven

• Measuring cups and spoons

• Canning jars (4 pint jars or 8 half-pint jars)

• Water bath canner (if preserving long-term)

• Jar lifter and funnel (for safe canning)

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Step-by-Step Instructions

Step 1: Prep the Vegetables

Finely chop the yellow squash, onion, and peppers. You can do this by hand for a chunky texture or use a food processor for finer consistency. The key is uniform pieces so the relish has an even texture.

Place all chopped vegetables in a large bowl. Sprinkle the 1/4 cup of salt over the mixture and stir to combine.

Cover the bowl and let it sit at room temperature for 2 hours. The salt helps draw out excess moisture, which improves texture and prevents sogginess.

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Step 2: Rinse and Drain

After 2 hours, transfer the vegetable mixture to a colander or cheesecloth-lined strainer.

Rinse thoroughly under cold water to remove the excess salt, then press or squeeze gently to remove as much liquid as possible. Set aside.

Step 3: Make the Brine

In a large pot or Dutch oven, combine:

• 2 1/2 cups white vinegar

• 1 1/2 cups sugar

• 1 teaspoon turmeric

• 1 teaspoon celery seed

• 1 teaspoon mustard seed

• 1/2 teaspoon black pepper

• Optional: red pepper flakes for heat

Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar dissolves.

Step 4: Add Vegetables and Simmer

Add the drained squash mixture to the hot brine. Stir to combine.

Bring to a boil, then reduce the heat and simmer for 10–12 minutes, stirring occasionally. The vegetables should soften slightly and soak up the brine.

Step 5: Pack the Relish into Jars

Ladle the hot relish into clean, sterilized jars using a funnel. Leave about 1/2 inch of headspace at the top of each jar.

Wipe the rims with a clean, damp cloth. Seal with lids and bands, tightening until fingertip-tight.

Step 6: Process in a Water Bath (Optional but Recommended)

If you’re planning to can the relish for shelf storage, process the sealed jars in a boiling water bath for 10 minutes (adjust for altitude).

After processing, carefully remove the jars and place on a towel-lined surface. Let cool undisturbed for 12–24 hours. Check the seals before storing.

If you’re not canning, allow jars to cool and then refrigerate. They’ll keep for about 4 weeks.

Flavor Profile

• Sweet & Tangy: Thanks to the vinegar-sugar brine

• Crisp & Refreshing: From the fresh squash and peppers

• Warm & Spiced: With turmeric and mustard seeds

• Customizable Heat: Optional red pepper flakes add a kick

Serving Ideas

• On burgers and hot dogs (a colorful alternative to pickles)

• As a topping for grilled sausages or bratwurst

• Mixed into egg salad or deviled eggs

• Spoon over grilled chicken or fish

• On charcuterie boards for a sweet-savory contrast

• Stirred into potato salad for a tangy twist

Variations

1. Spicy Yellow Squash Relish

Add 1 minced jalapeño or a few pinches of red pepper flakes to the brine for a spicy version.

2. Low-Sugar Option

Reduce sugar to 3/4 cup or substitute with a natural sweetener like honey or erythritol (if not canning for shelf-stable storage).

3. Dill Squash Relish

Add 1 tablespoon of chopped fresh dill or 1 teaspoon dried dill weed to the brine.

4. Southern-Style Relish

Add chopped green tomatoes and mustard powder for a Southern flair.

Storage and Shelf Life

• Refrigerator (unprocessed jars): Up to 4 weeks

• Shelf-stable (processed jars): Up to 1 year in a cool, dark place

• After opening: Refrigerate and use within 3–4 weeks

Nutrition Information (Per Tablespoon Serving)

Note: Nutrition values vary with portion size and ingredients used.