It’s 80 degrees and sunny in Seattle today. I’m in Maui right now but cheering on the last warm days before heading into what will surely be a bittersweet, gorgeous Fall. If you are still harvesting summer squash, there are lots of options to use your glut…don’t toss it! Today I’ll be posting several recipes, but this one stands out as a way to use up quite a bit. Also–if you shred your squash (food processor to the rescue here), you can stash it in your freezer for months.
This relish is unexpectedly delicious; slightly sweet and just acidic enough to brighten any meat. It’s also easy to make. Grill up the last of those hot dogs and hit ’em hard with this relish…I think you’ll thank me.
An overnight soak is required, so plan accordingly.
Yield: 6 pints (or 12 half-pints if you like to share)
10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped (I like how red onions look here)
1 large green pepper, chopped
2 celery stalks, chopped
6 Tbsp canning or kosher salt
4 cups sugar
3 cups cider vinegar (or 2 cups cider, 1 cup plain white)
1 Tbsp celery seed
1 Tbsp ground mustard
1 Tbsp ground turmeric
1/2 tsp ground nutmeg
1/2 tsp pepper
1. In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain, rinse and drain again.
2. In a Dutch oven or stock pot, combine the sugar, vinegar and seasonings. Bring to a boil. Add squash mixture and return to a boil. Reduce heat and simmer for 15 minutes. Remove from the heat.
3. Carefully ladle (hot!) mixture into six clean pint jars, leaving 1/2-in. head space. Remove air bubbles by gently tapping jars on a folded cloth on your counter. Clean rims and put on the lids.
4. Process for 15 minutes in boiling water, using a large stock pot lined on the bottom with a folded dish towel.
5. Refrigerate any remaining relish for up to 2 weeks.