Hot Squash Relish
Description
This vibrant hot squash relish is a tangy condiment that balances sweetness with a kick of spice. Made with diced squash, onions, celery, and hot peppers simmered in a vinegar-sugar brine, it offers a complex flavor profile with crunchy texture. The addition of mustard powder and turmeric adds depth and a beautiful golden hue. Ideal for preserving the end-of-season squash harvest, this relish pairs wonderfully with grilled meats, cheese boards, or hearty sandwiches. It makes an excellent homemade gift or pantry staple that improves with age, bringing a bright, acidic contrast to rich dishes.Ingredients
Directions
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Wash and dice the squash, green bell peppers, celery, and onion into small, uniform pieces.
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Seed and dice the hot peppers, wearing gloves to protect your skin.
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In a large pot, combine the diced peppers, celery, onion, vinegar, sugar, salt, celery seeds, and whole hot peppers.
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Heat the mixture over medium-high heat until it reaches a rolling boil.
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Boil the mixture for 5 minutes, stirring occasionally.
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Stir in the diced squash, powdered mustard, and turmeric.
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Return the mixture to a boil and continue boiling for another 5 minutes.
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Ladle the hot relish into clean pint jars, leaving appropriate headspace.
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Wipe the jar rims, adjust the lids, and process in a boiling water bath for 15 minutes.
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Remove the jars from the water bath and let them cool completely before storing.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 944.7kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 29457.9mg1228%
- Total Carbohydrate 224.0g75%
- Dietary Fiber 41.0g164%
- Sugars 127.7g
- Protein 25.3g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitute 1/4 to 1/2 teaspoon of crushed red pepper flakes for each pint of vegetables if you prefer not to use whole hot peppers. Start with 1/4 teaspoon and adjust to your desired heat level.
Ensure your vinegar is 5% acidity for safe canning. Do not substitute with lower acidity vinegars.
This recipe yields approximately 7 pints. Store in a cool, dark place. Once opened, refrigerate and consume within 1 month.
For best results, use fresh, firm squash. Summer squash like zucchini or yellow squash work well for this relish.
relish, squash, pickle, preserving, caning, spicy, vinegar, onion, celery, peppers, mustard, turmeric, condiment, homemade, pantry, gift, vegetable, preserved, side, flavorful, classic
