This is a small batch relish recipe that makes 3 half pints. You don't have to have a garden or lots of equipment. You can pick up the vegetables at a farmers market or at the produce section of your grocery store. Right now many of the stores are offering small canning jars individually so you don't have to buy a dozen.  It is extremely good and rather easy to make.  You will have to be home for the day to do it.  The relish is so good and makes a nice small gift. My family loves this on hot dogs and call it the hot dog relish.

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Follow these instructions on how to sterilize jars and safe handling.


There are many videos on safe canning techniques on you tube.  If you have never canned before, take time and watch some of them.

You will need a large stock pot for the water bath.  I just put a old kitchen towel or pot holder on the bottom of the inside of the pot before I add water to sterilize my jars.  It keeps the jars from sitting directly on the heat so there will be no breakage.  I also do this when I water bath the packed and sealed jars. This works well for a few jars at a time.  I use a canner if I am doing regular large batch canning.

Yellow Squash and Zucchini Relish

2-1/2 cups chopped zucchini or yellow squash

1/2 cup chopped celery

1 cup chopped onion

1/2 cup chopped sweet bell pepper

2 Tblsp. pickling salt (any salt that don't have iodine in it)

Pickling Brine

3/4 cup white vinegar (5% acidity
3/4 cup granulated sugar

1/2 tsp. celery seed

1/2 tsp. mustard seed

1/2 tsp. turmeric

To Thicken Relish

1/2 Tblsp. cornstarch

2 Tblsp. white vinegar

Chop your squash, celery, onion, and  red bell pepper. Don't add corn yet until later.   Place in a bowl and mix in the salt. Cover and let stand for several hours or over night on the counter at room temperature. This will make the vegetables sweat water and will help them later to absorb the pickling brine.

Pour vegetables into a colander and let drain for an hour at room temperature.

In a large sauce pan add brine ingredients and bring to a boil then remove from heat. Add vegetables and let stand for 2 hours.

Return to heat and bring to a boil. Add cornstarch mixture and simmer at medium heat for 15 minutes. Pack in 2 sterilized pint jars or 4 sterilized half pint jars.  Cook in a water bath for 10 minutes at sea level and 20 minutes at higher elevations.  



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