Summer Squash Relish

Gather

Ingredients

• 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

Preserve

Instructions

1. 01

   Keep half-pint or pint jars hot and prepare the lids.

2. 02

   Wash firm summer squash, remove both ends, and shred or dice it. Peel, trim, wash, and dice or shred the onion.

3. 03

   Combine 5% cider vinegar, sugar, celery seed, turmeric, and mustard seed; bring this pickling liquid to a boil.

4. 04

   Add the squash and onion, return the mixture to boiling, and boil gently for 5 minutes while stirring often.

5. 05

   Fill hot jars with vegetables and enough liquid to cover them, leaving 1/2-inch headspace, then apply the lids.

6. 06

   In a boiling-water canner at 0–1,000 feet, the process is 15 minutes for either half-pints or pints. Apply the extra time required by your elevation.
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