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Tangy Squash Pickle

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
175 min
SERVINGS
192 servings
Tangy Squash Pickle
Ingredients
  • 8 cups diced yellow squash
  • 2 cups diced onion
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 3 tablespoons salt
  • 3 cups white sugar
  • 2 cups vinegar
  • 2 teaspoons celery seeds
  • 2 teaspoons whole mustard seeds
  • 6 (1 pint) canning jars with lids and rings
Instructions
1
Combine the squash, onion, and red and green bell peppers in a large bowl; sprinkle with salt and mix well to distribute evenly.
2
Allow the vegetables to sit for 1 hour, allowing excess moisture to drain off naturally. Discard any liquid that accumulates.
3
In a large pot, combine sugar, vinegar, celery seeds, and mustard seeds; heat over medium heat, stirring constantly to dissolve the sugar.
4
Add the squash mixture to the pot and return it to a boil; cook until the vegetables are tender, taking approximately 15 minutes.
5
Sterilize the jars and lids by submerging them in boiling water for at least 5 minutes to ensure they are clean and ready for use.
6
Fill the hot, sterilized jars with the squash relish mixture, leaving a small gap of 1/4-inch between the top of the jar and the lid.
7
To remove any air bubbles, run a knife or thin spatula around the inside of the jar after it has been filled.
8
Wipe the rims of the jars with a damp paper towel to remove any food residue, ensuring a clean seal.
9
Secure the lids onto the jars and screw on the rings to create a tight seal.
10
Place a rack in the bottom of a large stockpot and fill it halfway with water; bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
11
Leave a 2-inch space between each jar to allow for expansion during the canning process.
12
If necessary, pour in more boiling water to ensure the water level is at least 1 inch above the tops of the jars.
13
Bring the water to a full boil, cover the pot, and process for 10 minutes, or follow the recommended time for your area.
14
Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, until they have cooled completely.
15
Once cool, press the top of each lid with your finger to ensure a tight seal; if the lid does not move up or down, it is secure.
16
Store the sealed jars in a cool, dark area to preserve the relish for future use.