Hot Squash Relish

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 7

Calories: 944.7

Dietary: Gluten-free, Vegan, Vegetarian

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

7 pints diced squash (about 4 lbs)
2 cups diced green bell peppers
1 quart diced celery (about 1 large bunch)
1 cup diced onion
4 cups vinegar, 5% acidity
1 1/2 cups sugar
2 tablespoons salt
2 teaspoons celery seeds
3 medium hot peppers
2 tablespoons powdered mustard
1 teaspoon turmeric

Directions

1
Wash and dice the squash, green bell peppers, celery, and onion into small, uniform pieces.
2
Seed and dice the hot peppers, wearing gloves to protect your skin.
3
In a large pot, combine the diced peppers, celery, onion, vinegar, sugar, salt, celery seeds, and whole hot peppers.
4
Heat the mixture over medium-high heat until it reaches a rolling boil.
5
Boil the mixture for 5 minutes, stirring occasionally.
6
Stir in the diced squash, powdered mustard, and turmeric.
7
Return the mixture to a boil and continue boiling for another 5 minutes.
8
Ladle the hot relish into clean pint jars, leaving appropriate headspace.
9
Wipe the jar rims, adjust the lids, and process in a boiling water bath for 15 minutes.
10
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.

Keywords: relish, squash, pickle, preserving, caning, spicy, vinegar, onion, celery, peppers, mustard, turmeric, condiment, homemade, pantry, gift, vegetable, preserved, side, flavorful, classic

Read it online: https://www.chefs-mate.com/recipe/hot-squash-relish/