Postings and ponderings of a quilting and knitting addict!

Thursday, June 11, 2009

Squash Pickle Relish... YUM!

This is my absolutely FAVORITE thing I can! My grandmother gave me this recipe about 25 years ago, so I think of her each time I make it. It is so beautiful in the jars and tastes wonderful! It is also a good way to use those assorted veggies that you have too much of. Although the recipe calls for yellow squash, I usually add in cubed zucchini as well because we have an abundance of those. In previous years I have also used green tomatoes and cucumbers, and added a little hot pepper to it. Anyway you make it, it is delicious and my friends love to receive this as gifts.

I eat this on my purple hull peas and my most-favorite is with fried fish. Very simple, and it CAN be made with Splenda to reduce the sugar. DH is diabetic so I usually make a small batch with sugar and a larger batch with Splenda. Also, I usually double or triple the batch. Why mess up the kitchen for 4 or 5 little jars of stuff?


8 cups sliced squash
(I slice the small parts of the squash, and quarter the large parts. When using zucchini I quarter the zucchini lengthwise, remove the seeds, then large-cube the flesh with the peels still on... that gives the relish more color and helps the zucchini hold together better.)

3 quarts cool water

2/3 cup salt

Place these three things in a dishpan or large pot and soak for 1 hour. While that is soaking:

In a large pot mix:

2 cups sliced onions (I prefer to cut mine in a large dice rather than slices)

2 cups sliced bell pepper (again, I prefer to large-dice them)

2 Tablespoons celery seed

2 Tablespoons mustard seed

1 large jar sliced pimento

3 cups white vinegar

3 cups sugar (or use Splenda)

While the squash is soaking simmer this mixture until the onion is translucent.

After 1 hour, drain the squash and add to the syrup mixture. Bring to a good boil but do not cook any more. Place in sterilized jars leaving 1/2" head space and seal. Invert jars for 5 minutes, then place right side up to finish cooling. Wait about 2 weeks before eating (that is the hard part!) Yield about 5 pints.


  1. Looks yummy...I might need to try some of that. Looking forward to seeing yall Saturday.

  2. Your pickles are lovely..my mouth is watering! AS to your question about the definition of Fungly..it's a combo word fun + ugly = FUNGLY

    I couldn't reply to your mail, it says "no-comment-reply@blogger.com" You can chance that in your settings so that people can reply to your posts. It helps!



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