Zesty Zucchini & Summer Squash Relish: A Canning & Fresh Eating Delight!

Squash relish is a vibrant and flavorful condiment that’s perfect for adding a touch of summer sunshine to your meals, all year round. Whether you’re a seasoned canner or a relish novice, this guide will walk you through everything you need to know to create a delicious and versatile squash relish. We’ll cover two methods: canning for long-term storage and a fresh, no-cook version for immediate enjoyment. Get ready to transform your garden bounty (or farmer’s market finds!) into a culinary masterpiece.

Why Squash Relish?

Before we dive into the recipes, let’s explore why squash relish is a fantastic addition to your culinary repertoire:

• Versatile Flavor: Squash relish offers a delightful balance of sweet, tangy, and savory flavors. The mildness of squash is complemented by the sharpness of vinegar, the sweetness of sugar, and the aromatic punch of spices.
• Preservation Method: Canning squash relish is a great way to preserve your summer harvest and enjoy those fresh flavors even in the dead of winter.
• Waste Reduction: Got an abundance of zucchini or summer squash? Relish is the perfect solution! It’s a wonderful way to use up those slightly overgrown squashes that might not be ideal for other dishes.
• Flavor Enhancer: Squash relish elevates a wide variety of dishes. It’s delicious on burgers, hot dogs, sandwiches, tacos, grilled meats, fish, and even stirred into salads or dips.
• Homemade Goodness: Nothing beats the satisfaction of making something from scratch. Homemade relish is free from artificial preservatives and allows you to customize the flavors to your liking.

Understanding the Ingredients

Let’s break down the key ingredients and their roles in creating a delicious squash relish:

• Squash (Zucchini & Summer Squash): The star of the show! Zucchini and yellow summer squash provide the bulk and mild flavor base. Choose firm, unblemished squashes. You can use a combination of both for added color and texture. Slightly larger squash, while not ideal for other preparations, work perfectly in relish.
• Onions: Onions contribute a savory depth and pungent aroma. Yellow or white onions are commonly used. For a milder flavor, consider using sweet onions like Vidalia or Walla Walla.
• Bell Peppers: Bell peppers add sweetness, color, and a slight crunch. Green bell peppers are the classic choice, but you can experiment with red, yellow, or orange peppers for a more vibrant relish.
• Vinegar: Vinegar is crucial for preserving the relish and providing its characteristic tang. White vinegar is the most common choice for canning, as it has a consistent acidity level (typically 5%). Apple cider vinegar offers a slightly sweeter and more complex flavor, but ensure it also has a 5% acidity level for safe canning. Avoid using homemade vinegar, as the acidity may not be consistent.
• Sugar: Sugar balances the acidity of the vinegar and adds sweetness to the relish. Granulated sugar is typically used, but you can experiment with brown sugar or honey for a different flavor profile. Adjust the amount of sugar to your liking.
• Salt: Salt enhances the flavors and acts as a preservative. Use canning or pickling salt, as it doesn’t contain iodine or anti-caking agents, which can darken the relish.
• Spices: Spices add complexity and warmth to the relish. Common spices include celery seed, mustard seed, turmeric, and ground black pepper. Feel free to experiment with other spices like dill seed, red pepper flakes (for heat), or coriander.
• Optional Ingredients:
  • Hot Peppers: Add a kick to your relish with a minced jalapeño, serrano, or other hot pepper. Remove the seeds and membranes for a milder flavor.
  • Garlic: A clove or two of minced garlic can add a subtle savory note.
  • Fresh Herbs: Chopped fresh herbs like dill, parsley, or cilantro can brighten the flavor of the relish. Add them after cooking (or to your fresh relish) for the best flavor.

Canned Squash Relish Recipe (for Long-Term Storage)

This recipe yields approximately 6-8 pint jars of relish.

Ingredients:

• 8 cups finely chopped zucchini and/or yellow summer squash (about 3-4 medium squashes)
• 2 cups finely chopped onions (about 2 medium onions)
• 2 cups finely chopped bell peppers (green, red, or a combination)
• 1 cup granulated sugar (adjust to taste)
• 2 tablespoons canning or pickling salt
• 2 cups white vinegar (5% acidity) OR apple cider vinegar (5% acidity)
• 2 tablespoons celery seed
• 2 tablespoons mustard seed
• 1 teaspoon ground turmeric (optional, for color)
• 1/2 teaspoon ground black pepper
• Optional: 1-2 jalapeños, seeded and minced
• Optional: 1-2 cloves garlic, minced

Equipment:

• Large stainless steel or enamel pot (do not use aluminum)
• Cutting board and knife
• Measuring cups and spoons
• Canning jars with lids and bands (pint or half-pint size)
• Canning rack
• Jar lifter
• Lid wand (magnetic lifter)
• Clean kitchen towels
• Ladle
• Bubble remover/headspace tool

Instructions:

1. Prepare the Jars: Wash canning jars, lids, and bands in hot, soapy water. Rinse thoroughly. Keep jars hot until ready to fill. You can keep them hot by simmering them in a pot of water or placing them in a warm (200°F) oven. Place the lids in a small saucepan and simmer them in water (do not boil) to soften the sealing compound.
2. Prepare the Vegetables: Wash and trim the squash, onions, and bell peppers. Finely chop them using a knife, food processor, or vegetable chopper. The consistency should be similar to that of commercial relish. If using jalapeños and garlic, mince them finely as well.
3. Combine Ingredients: In the large pot, combine the chopped squash, onions, bell peppers, sugar, salt, vinegar, celery seed, mustard seed, turmeric (if using), black pepper, jalapeños (if using), and garlic (if using).
4. Cook the Relish: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Reduce heat to medium-low and simmer for 30-45 minutes, or until the vegetables are tender and the relish has thickened slightly. Stir frequently during the last 15 minutes to prevent scorching. The liquid should reduce and the relish should have a slightly glossy appearance.
5. Fill the Jars: Using a ladle, carefully fill the hot jars with the hot relish, leaving 1/2 inch of headspace (the space between the top of the relish and the rim of the jar).
6. Remove Air Bubbles: Use a bubble remover or clean non-metallic utensil to gently press down on the relish and release any trapped air bubbles. Add more relish if needed to maintain the 1/2 inch headspace.
7. Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. This ensures a good seal.
8. Place Lids and Bands: Place a heated lid on each jar, centering it. Screw on a band until fingertip tight (not too tight). Fingertip tight means screwing the band on until you feel resistance, then backing off slightly.
9. Process in a Water Bath Canner:
   • Place the canning rack in the water bath canner. Fill the canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil.
   • Carefully lower the filled jars into the canner using a jar lifter. Make sure the jars are not touching each other or the sides of the canner.
   • Once all the jars are in the canner, ensure the water is still covering the jars by at least 1 inch. Add more boiling water if necessary.
   • Cover the canner and bring the water back to a rolling boil.
   • Process the jars for the appropriate time according to your altitude:
     • 0-1000 feet: 15 minutes
     • 1001-6000 feet: 20 minutes
     • Above 6000 feet: 25 minutes
10. Cool the Jars: Turn off the heat and carefully remove the lid from the canner. Let the jars sit in the hot water for 5 minutes before removing them. This helps prevent siphoning (liquid being drawn out of the jars).
11. Remove Jars and Check for Seal: Using the jar lifter, carefully remove the jars from the canner and place them on a towel-lined surface, leaving at least 1 inch of space between the jars. Do not tighten the bands.
12. Listen for the Pop: As the jars cool, you should hear a popping sound as the lids seal. This can take up to 12-24 hours.
13. Check the Seal: After the jars have cooled completely, check the seals. Press down on the center of each lid. If the lid flexes up and down, it is not sealed. If the lid is firm and does not flex, it is sealed. Alternatively, you can remove the band. If the lid stays on securely, it is sealed.
14. Unsealed Jars: If any jars did not seal, you have two options:
    • Refrigerate the relish immediately and use it within a few weeks.
    • Reprocess the relish using new lids and bands. Check the jar rims for any nicks or chips.
15. Store the Relish: Properly sealed jars of squash relish can be stored in a cool, dark place for up to 1 year.
16. Enjoy! Once opened, refrigerate the relish and use it within a few weeks.

Safety Considerations for Canning:

• Acidity is Key: The acidity of the relish is crucial for safe canning. Always use the recommended amount of vinegar with the specified acidity level (5%). Do not reduce the amount of vinegar in the recipe.
• Follow Processing Times: Accurate processing times are essential for killing harmful bacteria. Adjust the processing time according to your altitude.
• Use Proper Equipment: Use canning jars, lids, and bands specifically designed for home canning. Inspect jars for any cracks or chips.
• Maintain Headspace: Maintaining the correct headspace is important for proper sealing.
• Check Seals Carefully: Always check the seals of your jars after processing.
• When in Doubt, Throw it Out: If you are unsure about the safety of any canned food, it is always best to discard it.

Fresh, No-Cook Squash Relish Recipe

This recipe is perfect for enjoying your squash relish immediately, without the need for canning. It’s a bright, zesty, and refreshing condiment that’s ready in minutes!

Ingredients:

• 4 cups finely chopped zucchini and/or yellow summer squash (about 2 medium squashes)
• 1 cup finely chopped red onion (about 1 medium onion)
• 1 cup finely chopped bell pepper (green, red, or a combination)
• 1/4 cup granulated sugar (or more, to taste)
• 1 tablespoon salt
• 1/2 cup apple cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1/4 teaspoon ground turmeric (optional, for color)
• 1/4 teaspoon ground black pepper
• Optional: 1/2 jalapeño, seeded and minced
• Optional: 1 clove garlic, minced
• Optional: 1/4 cup chopped fresh cilantro or parsley

Instructions:

1. Prepare the Vegetables: Wash and trim the squash, red onion, and bell pepper. Finely chop them using a knife, food processor, or vegetable chopper. If using jalapeño and garlic, mince them finely as well.
2. Combine Ingredients: In a large bowl, combine the chopped squash, red onion, bell pepper, sugar, salt, apple cider vinegar, celery seed, mustard seed, turmeric (if using), black pepper, jalapeño (if using), garlic (if using), and fresh herbs (if using).
3. Mix Well: Stir all ingredients together until well combined.
4. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the vegetables to soften slightly.
5. Taste and Adjust: Before serving, taste the relish and adjust the seasonings as needed. You may want to add more sugar, salt, or vinegar to suit your preference.
6. Serve and Enjoy! Serve the fresh squash relish chilled. It’s best enjoyed within 3-4 days.

Tips for the Best Fresh Relish:

• Use Fresh, High-Quality Ingredients: The flavor of the relish will be best if you use the freshest, highest-quality vegetables available.
• Chop Finely: Finely chopping the vegetables ensures that the flavors are well distributed and that the relish has a pleasing texture.
• Don’t Skip the Refrigeration: Refrigerating the relish allows the flavors to meld and the vegetables to soften. This is an important step for achieving the best flavor and texture.
• Adjust to Your Taste: Feel free to adjust the ingredients to your liking. If you prefer a sweeter relish, add more sugar. If you like a tangier relish, add more vinegar. If you want a spicier relish, add more jalapeño or other hot peppers.

Serving Suggestions

Squash relish is incredibly versatile and can be used in a variety of ways. Here are some serving suggestions to get you started:

• Burgers and Hot Dogs: Top your burgers and hot dogs with a generous spoonful of squash relish for a burst of flavor and texture.
• Sandwiches: Add relish to your sandwiches, wraps, and paninis for a tangy and flavorful condiment. It pairs well with grilled chicken, turkey, ham, and even vegetarian fillings.
• Tacos and Burritos: Use squash relish as a topping for tacos, burritos, and quesadillas. It adds a refreshing contrast to the spicy flavors of Mexican cuisine.
• Grilled Meats and Fish: Serve squash relish alongside grilled chicken, steak, pork, or fish. The bright flavors of the relish complement the richness of the meat.
• Salads: Stir a spoonful of squash relish into your salads for a pop of flavor and texture. It’s especially good in potato salad, pasta salad, and coleslaw.
• Dips: Add relish to your favorite dips for an extra layer of flavor. It’s delicious in sour cream dips, yogurt dips, and even guacamole.
• Deviled Eggs: Mix a spoonful of squash relish into your deviled egg filling for a tangy twist.
• Cheese Boards: Add a small bowl of squash relish to your cheese boards. It pairs well with both hard and soft cheeses.
• As a Side Dish: Serve a small bowl of squash relish as a side dish to accompany your meals. It’s a great way to add some extra vegetables and flavor to your plate.

Variations and Customizations

The beauty of squash relish is that you can easily customize it to your liking. Here are some ideas for variations:

• Spicy Relish: Add more jalapeños or other hot peppers to the relish for a spicier kick. You can also add a pinch of red pepper flakes.
• Sweet Relish: Increase the amount of sugar in the recipe for a sweeter relish. You can also use brown sugar or honey for a different flavor profile.
• Herby Relish: Add more fresh herbs to the relish for a brighter, more aromatic flavor. Try using dill, parsley, cilantro, or chives.
• Pickled Relish: For a more pronounced pickled flavor, increase the amount of vinegar in the recipe.
• Corn Relish: Add cooked corn kernels to the relish for added sweetness and texture. This works particularly well with the fresh, no-cook version.
• Tomato Relish: Add chopped tomatoes to the relish for a richer, more savory flavor.
• Different Vegetables: Experiment with other vegetables in your relish. Try adding carrots, green beans, or cauliflower.
• Fruit Relish: Incorporate diced apples or pears for a touch of sweetness and a unique twist.

Troubleshooting

• Relish is too watery: If your canned relish is too watery, it may not have been cooked long enough. Simmer it for a longer period to allow the liquid to evaporate. For fresh relish, try draining off some of the excess liquid before serving.
• Relish is too sweet: If your relish is too sweet, add more vinegar to balance the flavors.
• Relish is too tangy: If your relish is too tangy, add more sugar to balance the flavors.
• Relish is too bland: If your relish is too bland, add more salt, spices, or fresh herbs to enhance the flavor.
• Jars didn’t seal: If your jars didn’t seal, make sure you followed the canning instructions carefully. Check the jar rims for any nicks or chips. Reprocess the relish using new lids and bands.

Conclusion

Squash relish is a delightful and versatile condiment that’s perfect for adding a touch of summer to your meals. Whether you choose to can it for long-term storage or enjoy it fresh, this recipe is sure to become a favorite. So, gather your squash, spices, and canning equipment, and get ready to create a batch of delicious homemade relish!