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Summer Squash Relish

I have not been able to successfully grow summer squash organically due to the pesky ole squash borer. Which is a caterpillar that will bore its way up the squash stalk, until the squash plant finally dies. Well not this year! I actually started my squash (goldprize straight neck squash & eight ball squash) in seeds trays, which were 2 varieties that came from Hoss Premium Seeds, & planted them fairly early this year & so I got a big jump start & that meant my squash started producing fruit way before the borers were out & about. And let me tell you, we have had the squash! So much so that we started coming up with ways to utilize all of this wonderful summer squash, & one of those ways was Squash Relish. If you like chow-chow or sauerkraut, then chances are you'll love squash relish. We've been putting this wonderful condiment on peas to polish hot dogs, & it is just downright delicious.

Ingredients: (Yields around 6 pints)

10 cups shredded summer squash(Around 4-5 large squash & any variety of summer squash will work)

2 Large Sweet Onions-Chopped

1 Bell Pepper-Chopped

4 Cups of Sugar

6 Tablespoons of Canning Salt

3 Cups of Apple Cider Vinegar

1 Tablespoon of Ground Turmeric

1 Tablespoon of Ground Mustard

1 Tablespoon of Celery Seed

1/2 Teaspoon of Fresh Cracked Pepper

1/2 Teaspoon of Nutmeg


In a large mixing bowl, combine salt, squash, onions, & peppers & place in the fridge & let it sit overnight.

Remove the mixture & drain & rinse at least 2 times

In a dutch oven or stock pot, combine the sugar, vinegar, & all the other seasonings, & bring this to a good boil. Then add your squash mixture & bring it back to a boil & then turn your heat down to a simmer. Simmer for 15 minutes, & remove from the heat.

Fill sterilized canning jars, leaving 1/2 inch of headspace. Wiper the rim of the jars clean & seal with lids & new rings.

Process in a hot water bath for 15 minutes: (The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes)

Remove the jars carefully from the water bath & let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm ***if the center bubbles up and down when you press on it, it hasn’t sealed correctly & will need to be refrigerated***

DISCLAIMER: Before canning any recipe please refer to the National Center for Home Food Preservation website & Food Safety Safety Website