Photo: Kelsey Hansen; Food Styling: Margaret Dickey and Ivy Odom; Prop Styling: Audrey Davis
Active
40 min.
Total
24 hours, 40 min.
Yield
Makes 7 pt.

Got a boatload of zucchini and summer squash? Put it to good use in this deliciously tangy-sweet pickled relish. It’s a delicious accouterment for any number of meat and veggie dishes, but we especially love it spooned right over a grilled hotdog.  

How to Make It

Step 1

Pulse zucchini, yellow squash, bell pepper, and onion in a food processor until chopped and uniform in size, 3 to 4 times.

Step 2

Stir together sugar, cider vinegar, rice vinegar, mustard seeds, celery seeds, and salt in a Dutch oven, and bring to a boil over medium-high. Stir in squash mixture, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 5 minutes.

Step 3

Pack hot vegetables and liquid into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 15 minutes.

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