Tangy Summer Squash Relish

Tangy Summer Squash Relish

This tangy summer squash relish is a delightful condiment that adds a burst of flavor to sandwiches, burgers, or as a side for grilled meats. Perfect for preserving the taste of summer all year round!

Ingredients

• 4 cups summer squash
• 1 medium onion
• 1 medium bell pepper
• 1 tablespoon sea salt
• 1 cup sugar
• 1 cup white vinegar
• 1 teaspoon celery seeds
• 1 teaspoon mustard seeds

Method

1. In a large mixing bowl, toss together the diced summer squash, finely chopped onion, and bell pepper. Sprinkle with sea salt and mix thoroughly. Let this mixture rest for an hour to draw out excess moisture, then discard any liquid that accumulates.
2. In a spacious pot, combine sugar, white vinegar, celery seeds, and mustard seeds. Heat the mixture over medium heat until it starts to boil, stirring occasionally until the sugar is fully dissolved. Add the drained vegetables back into the pot and return to a boil, cooking for approximately 15 minutes until the veggies are tender.
3. Prepare your jars and lids by boiling them for at least 5 minutes to sterilize. Once ready, fill each jar with the hot squash relish, leaving a quarter-inch space at the top. Use a thin spatula or knife to remove any air bubbles and wipe the rims of the jars with a clean, damp cloth. Secure the lids tightly.
4. Set a rack in a large stockpot and fill it halfway with water. Bring the water to a rolling boil over high heat. Carefully place the filled jars into the pot using a jar lifter, ensuring there's a 2-inch gap between each jar. If needed, add more boiling water to ensure the jars are submerged by at least an inch. Cover the pot and process for 10 minutes, following local canning guidelines.
5. Once the processing time is up, remove the jars from the pot and place them on a cloth or wooden surface, making sure they are spaced apart to cool. After cooling, check the seals by pressing the center of each lid; if it remains firm and does not pop back, you have a secure seal. Store the jars in a cool, dark area.