J Dub’s Squash Relish

5 1/2 pints
1 hr 20 min

J Dub’s Squash Relish is the perfect recipe even if you are a canning newbie.

This relish is a delicious way to use the plethora of squash you have coming out your ears from your summer garden.

Even if you don’t have a garden, you can easily use your grocery store or local farmer’s market produce.

My recipe goes well with any summer vegetables.

But, purple hull peas will always be my personal favorite.

The best part about my squash relish – it makes the perfect hostess gift for any occasion.

Happy Canning!

Clean squash and remove ends.

Slice lengthwise.

Using a food processor, finely grate all of the squash.

Place grated squash in a large bowl.

Add the onion and allow the mixture to sit overnight.

Drain the squash and onion mixture in the strainer.

Place in the stockpot and add the bellpepper.

Add the spices.

Add sugar and pimento.

Bring mixture to a boil.

Placed cooked mixture in jars.

Boil in water bath and remove using tongs.

Allow the jars to cool before re-tightening lids.

Recipe details
  • 5 1/2  pints
  • Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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  • 10 cups packed and coarsely grated yellow squash, approximately 8 medium squash
  • 3 cups sugar
  • 1 teaspooon tumeric
  • 4 cups chopped white onion
  • 1 tablespoon dry mustard
  • 5 teaspoons kosher salt
  • 2 tablespoons corn starch
  • 2 chopped green bell peppers
  • 1 teaspoon pepper
  • 2 1/2 cups cider vinegar
  • 1 – 4 ounce jar pimento

Wash canning jars, lids, and seals in dishwasher.
Mix the shredded squash and chopped onion together.
Add the salt and mix again.
Cover the mixture and allow it to sit on the counter overnight. Do not refrigerate.
The next day, using a large colander, drain the squash and onion mixture well. You will need to use your hands to squeeze the water out.
Place this squash and onion mixture in a large stock pot.
Add the bell pepper and all remaining ingredients (vinegar, sugar, spices).
Mix well.
Bring the mixture to a boil and then turn down to simmer for 30 minutes, stirring every so often to keep mixture from sticking.
Using a canning funnel, careful the ladle the mixture into pint size or smaller jars leaving a 1/2 inch space at the top of the jar.
Place a clean, previously unused seal on jar.
Add the ring and tighten gently, being careful not to over-tighten.
Place a metal rack in the bottom of your canning pot. If you do not own a canning pot, you can any large stock pot that will hold the pint size jars.
Place the jars on top of the rack that is in the pot. The rack prevents the jars from hitting one another and the sides of the pot while boiling. See tips below if you do not own a rack.
Pour water over jars and cover with at least 1 additional inch of water.
Bring the water to a boil.
After the water has reached a rolling boil, start a kitchen timer for 10 minutes.
Allow the water to boil for the entire 10 minutes.
Once the 10 minutes is complete, carefully remove the jars from the water using a jar lifter.
Allow the jars to cool completely.
  • If you do not own a canning rack, you can make one by using old canning rings.
  • Attach the rings together using small zip ties, kitchen string, trash bag ties, etc.
  • The number of rings you will need will depend on the size of the bottom of your pot.
  • When you tie the rings together, leave them loose so that there is some give.
  • You can also place the half pint in a container in the fridge and use it up within the week.
  • Repeat this boiling process as many times as necessary to finish canning.
  • You may find that the rings have loosened while in the boiling water. Leave them alone until the jars have completely cooled.
  • Once the jars have completely cooled, gently re-tighten the rings, but do not over do it.
  • This recipe makes 5 1/2 pint jars of squash relish.
Jennifer Williams
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  • Cathleen Nunnenmacher Cathleen Nunnenmacher on Jun 07, 2021

    can the yellow squash be substituted with green zucchini?

    • See 1 previous
    • Joa22028464 Joa22028464 on Jun 07, 2022

      I’ve been using a variation of this recipe for 30+ years; I’ve used green zucchini, yellow zucchini, yellow squash and a combination of zucchini and yellow squash. All are delicious!

  • The51096222 The51096222 on Jun 08, 2021

    Is there an error of duplication in this recipe for sugar, seasonings, etc? I can't imagine this is accurate as written with 6 cups of sugar for instance.

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    • The51096222 The51096222 on Jun 09, 2021

      /BTW, I really appreciate all the tips and details you added.