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
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.
DILLY SQUASH RELISH
Make and share this Dilly Squash Relish recipe from Food.com.
Provided by Harriet1
Categories Vegetable
Time 1h45m
Yield 8-10 pints
Number Of Ingredients 11
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.
SUMMER SQUASH RELISH
Provided by Sean Timberlake
Categories condiment
Time 3h50m
Yield 6 to 8 pints
Number Of Ingredients 10
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.
DILLED SUMMER SQUASH
You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH WITH DILL
Very easy, very tasty. Good even for those who are a little afraid of squash. I made this up when we "inherited" tons of squash from a friend who gardens.
Provided by Laura Meehan
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
- Heat a sauté pan over medium-high heat; spray with cooking spray.
- Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
- Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.
Nutrition Facts : Calories 17.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.6, Fiber 1.2, Sugar 2.4, Protein 1.3
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SQUASH RELISH RECIPE | MYRECIPES
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- Combine water and salt in a large glass, ceramic, or stainless steel container. Add squash and soak 1 hour. Drain squash, and rinse well.
- Combine sugar, vinegar, and celery and mustard seeds in a stainless steel stockpot; stir well. Bring to a boil. Add squash and remaining ingredients. Return to a rolling boil; reduce heat, and cook 5 minutes, stirring frequently.
- Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling water-bath 15 minutes. Serve with meats and vegetables.
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