Southern Squash Relish

If you find yourself with an abundance of squash this year, check out this recipe for canning squash relish. It is some seriously good stuff and so easy to make.


  • 4 pounds fresh, firm yellow and/or zucchini summer squash (as purchased)
  • ½ cup diced sweet onion (about 2.4 ounces prepared)
  • 2 cups cider vinegar (5%)
  • 2¼ cups white sugar
  • 2 teaspoons celery seed
  • 2 teaspoons turmeric
  • 4 teaspoons mustard seed


  1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill.  Prepare lids and ring bands according to manufacturer’s directions.
  2. Rinse squash well, remove blossom and stem ends and shred in a food processor.  Peel onions and remove root and stem ends. Rinse well and dice, or shred in a food processor.
  3. Combine remaining ingredients and bring to a boil.  Carefully add squash and onions.  Return combined ingredients to a boil; boil gently for 5 minutes, stirring often.
  4. Pack hot vegetables with liquid into hot jars, leaving ½-inch headspace.  Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel. Apply and adjust prepared canning lids.
  5. Process in a boiling water canner according to the recommendations 15 minutes (or 20 minutes depending on altitude).   Let cool, undisturbed, 12 to 24 hours and check for seals.

Note:  Recipe may use all yellow squash, all zucchini squash or a combination of both.  I use this chopper for almost all of my canning. It makes quick work on vegetables and is only about $14.00. You can probably get it at Walmart or order it HERE on Amazon.

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