SQUASH RELISH RECIPE RECIPES
SQUASH RELISH RECIPE - FOOD.COM
Make and share this squash relish recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 308.6, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 976.1, CarbohydrateContent 75.7, FiberContent 2.2, SugarContent 71.2, ProteinContent 1.9
SQUASH RELISH RECIPE | MYRECIPES
Provided by MyRecipes
Yield about 4 pints
Number Of Ingredients 11
Steps:
- 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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YELLOW SUMMER SQUASH RELISH RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 39 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 39 calories per serving
- 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.
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PEPPERED SQUASH RELISH RECIPE: HOW TO MAKE IT
I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies.
—Rose Cole
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From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 132 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 132 calories per serving
- In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.
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SQUASH RELISH RECIPE - FOOD.COM
Make and share this squash relish recipe from Food.com.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 308.6 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 308.6 per serving
- this recipe does not have to be hot water canned. I have kept it for over 2 years with no problems.
See details
SUMMER SQUASH RELISH RECIPE | SEAN TIMBERLAKE | FOOD NETWORK
From foodnetwork.com
Total Time 3 hours 50 minutes
Category condiment
Total Time 3 hours 50 minutes
Category condiment
- 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.
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From tastykitchen.com
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SQUASH RELISH | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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From allrecipes.com
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