Zucchini and Summer Squash Relish

  • Servings: Makes about 4 pints
  • Provided by:

    Ingredients Print Recipe

  • 1 lb Zucchini, cut into 1/2-inch dice
  • 1 lb Yellow squash, cut into 1/2-inch dice
  • 2 lbs Onions, diced
  • 1 1/4 Cups Kosher salt
  • Cold water
  • 3 Cups Distilled white vinegar (5% acidity)
  • 1 Cup Sugar
  • 2 Cloves Garlic, minced
  • 1 tbsp Finely minced fresh rosemary
  • 1 tsp Crushed red pepper


Toss the zucchini, yellow squash and onions with the salt in a large nonreactive container. Cover with cold water and let rest for 2 hours. Drain; rinse, twice and drain thoroughly. In a medium saucepan bring the vinegar, sugar, garlic, rosemary and pepper to a boil. Simmer until the sugar dissolves. Add the drained vegetables and boil 5 minutes. Divide among the sterilized jars, leaving about 1/2 inch headspace. Process for 15 minutes in a hot water bath. Remove jars, let cool, and store for up to one year.
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