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J Dub's squash relish stacked in small canning jars - J Dub By Design™

J Dub’s Squash Relish

  • Author: Jennifer Williams
  • Total Time: 80 minutes (plus overnight prep)
  • Yield: 5 1/2 pints 1x


My delicious squash relish is the perfect addition to all those fabulous summer vegetables.

It is also the easiest canning recipe – even for a newbie.


  • 10 cups packed and coarsely grated yellow squash, approximately 8 medium squash
  • 4 cups chopped white onion
  • 5 teaspoons kosher salt
  • 2 chopped green bell peppers
  • 2 1/2 cups cider vinegar
  • 14 ounce jar pimento
  • 3 cups sugar
  • 1 teaspooon tumeric
  • 1 tablespoon dry mustard
  • 2 tablespoons corn starch
  • 1 teaspoon pepper


  1. Wash canning jars, lids, and seals in dishwasher.
  2. Mix the shredded squash and chopped onion together.
  3. Add the salt and mix again.
  4. Cover the mixture and allow it to sit on the counter overnight. Do not refrigerate.
  5. The next day, using a large colander, drain the squash and onion mixture well. You will need to use your hands to squeeze the water out.
  6. Place this squash and onion mixture in a large stock pot.
  7. Add the bell pepper and all remaining ingredients (vinegar, sugar, spices).
  8. Mix well.
  9. Bring the mixture to a boil and then turn down to simmer for 30 minutes, stirring every so often to keep mixture from sticking.
  10. Using a canning funnel, careful the ladle the mixture into pint size or smaller jars leaving a 1/2 inch space at the top of the jar.
  11. Place a clean, previously unused seal on jar.
  12. Add the ring and tighten gently, being careful not to over-tighten.
  13. Place a metal rack in the bottom of your canning pot. If you do not own a canning pot, you can any large stock pot that will hold the pint size jars.
  14. Place the jars on top of the rack that is in the pot. The rack prevents the jars from hitting one another and the sides of the pot while boiling. See tips below if you do not own a rack.
  15. Pour water over jars and cover with at least 1 additional inch of water.
  16. Bring the water to a boil.
  17. After the water has reached a rolling boil, start a kitchen timer for 10 minutes.
  18. Allow the water to boil for the entire 10 minutes.
  19. Once the 10 minutes is complete, carefully remove the jars from the water using a jar lifter.
  20. Allow the jars to cool completely.


  • If you do not own a canning rack, you can make one by using old canning rings.
  • Attach the rings together using small zip ties, kitchen string, trash bag ties, etc.
  • The number of rings you will need will depend on the size of the bottom of your pot.
  • When you tie the rings together, leave them loose so that there is some give.
  • You can also place the half pint in a container in the fridge and use it up within the week.
  • Repeat this boiling process as many times as necessary to finish canning.
  • You may find that the rings have loosened while in the boiling water. Leave them alone until the jars have completely cooled.
  • Once the jars have completely cooled, gently re-tighten the rings, but do not over do it.
  • This recipe makes 5 1/2 pint jars of squash relish.
  • Prep Time: 30 minutes (plus overnight prep))
  • Cook Time: 50
  • Category: relishes
  • Cuisine: American

Keywords: squash relish