Go Back
–+ servings

Visit us at www.thebutteredhome.com for more!

A close-up image of two glass mason jars filled with a colorful mixture of chopped vegetables, likely a homemade relish or salsa. The jars are sealed with metal lids and the top jar is slightly angled, resting on a blurry background.
Print

Easy and Spicy Squash Relish Recipe

Prep Time 6 hours
Cook Time 20 minutes
Author Brooke Burks

Ingredients

  • 4 yellow squash seeded and finely diced
  • 2 red bell peppers seeded and finely diced
  • 1 onion diced
  • 3 tablespoons canning salt
  • 1.5 cups sugar
  • 1.5 cups apple cider vinegar
  • 1/2 tablespoon mustard seeds
  • 1 teaspoon celery seed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper

Instructions

  • Deseed squash and peppers. Slice or finely chop all around the same size. Add squash, red bell peppers and onions to a large bowl. Top with canning salt and mix well. Cover and allow to marinate in the refrigerator 4 to 6 hours.
    4 yellow squash, 2 red bell peppers, 1 onion, 3 tablespoons canning salt
  • After marinating time, strain and rinse vegetables. Place in a tea towel or cheesecloth and squeeze to remove excess liquid. In a medium boiler, combine apple cider vinegar, sugar, mustard seed, celery seed, nutmeg and cayenne.. Over low to medium heat, stir to melt sugar.
    1.5 cups sugar, 1.5 cups apple cider vinegar, 1/2 tablespoon mustard seeds, 1 teaspoon celery seed, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper
  • Add drained and squeezed vegetables and mix well. Raise the heat and bring to a boil. Lower the heat to simmer and simmer, stirring occasionally, for 20 minutes.
  • Carefully ladle the mixture into sterilized jars, leaving about 1 inch of head space. Place sterilized lids and rings on and just tighten just enough to close. Allow to cool and seal on the counter at room temperature.
    This recipe yields enough for about two pint jars.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1049mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 0.3mg
  • These can be kept in the refrigerator as is once cooled for 2 to 3 weeks or processed further in a hot water bath to keep shelf stable for up to a year.
  • This recipe yields enough for about 2 pint jars.
  • Please research water bath canning well before attempting to make this shelf stable. Most county or Parrish extension offices have websites that are a great resource for safe canning procedures.

Got Questions?

Make sure to visit us at The Buttered Home for the original post for tips and faq's not found in the printed recipe. And its a great way to help your favorite recipe creators!

QR Code

Scan the code to be taken to the recipe website