YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
SQUASH RELISH
Making squash relish out of your abundant squash harvest is a great way to use it up quickly and efficiently. This relish also makes a great Christmas gift.
Provided by stacy
Categories Condiment
Number Of Ingredients 11
Steps:
- In a large bowl, add squash, jalapeño peppers, onions, and salt. Cover and refrigerate for 8 hours. Remove from the refrigerator and drain. Rinse with cool water then drain once more. Using paper towels, remove all the liquid possible from the squash. Allow to sit for about 30 minutes on several layers of paper towels so the moisture can be released.
- In a large pot, add sugar, vinegar, turmeric, mustard, celery seed, nutmeg, cayenne, along with the drained vegetables, and bring mixture to a boil while gently stirring. Once it comes to a boil, reduce the heat and allow it simmer for about 20 minutes.
- Gently ladle mixture into 6 pint-sized jars. Leave 1/2 inch headspace, wipe the rim clean, place the hot lids on top of the jar and loosely screw on the band.
- Process using the boiling-water method for canning for 15 minutes. Remove to a cloth or paper towels and allow to come to room temperature.
- If you have any extra relish, store in refrigerator and use within a week or two.
SQUASH RELISH
This is a great way to use all that squash you get from your garden. We ate this with pintos growing up, but my friends and family like it as a side at cookouts too.
Provided by Jennifer Fowler Hunsucker
Categories Other Sauces
Number Of Ingredients 11
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.
YELLOW SQUASH RELISH
This squash relish recipe was shared by a dear friend of mine, and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!
Provided by Robin Grover
Categories Other Sauces
Time 1h35m
Number Of Ingredients 9
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.
SQUASH RELISH
Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.
Provided by mbrancherwife
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h55m
Yield 192
Number Of Ingredients 10
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.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g
SQUASH RELISH
Make and share this squash relish recipe from Food.com.
Provided by foxjen
Categories Spreads
Time 40m
Yield 12 1/2 half pints, 12 serving(s)
Number Of Ingredients 11
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.
PEPPERED SQUASH RELISH
Make and share this Peppered Squash Relish recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 8h25m
Yield 4 quarts, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1090.4, Fat 3.1, SaturatedFat 0.7, Sodium 7163.9, Carbohydrate 262.9, Fiber 14.8, Sugar 238.5, Protein 13
SQUASH RELISH
Gardening time means Squash relish time at my home. Great with peas, beans, cabbage or your favorite vegetable.
Provided by Joyce Odom
Categories Salsas
Time 12h30m
Number Of Ingredients 13
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.
HOT SQUASH RELISH
Make and share this Hot Squash Relish recipe from Food.com.
Provided by Mrs. Hughes
Categories Vegetable
Time 1h5m
Yield 9 pints
Number Of Ingredients 11
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.
PEPPER STEAK WITH SQUASH
Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix broth and soy sauce with cornstarch until smooth. Set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.
Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
PEPPER SQUASH SAUTE
Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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