Best 6 Mrs Greens Squash Relish Recipes

Mrs. Green's Squash Relish is a delightful condiment that adds a tangy and flavorful touch to any meal. This classic recipe has been passed down through generations, and it remains a popular choice for those who enjoy homemade relishes. Made with a combination of fresh summer squash, onions, bell peppers, and a blend of spices, Mrs. Green's Squash Relish is a versatile condiment that can be enjoyed on sandwiches, burgers, hot dogs, or as a side dish with grilled meats or fish. With its sweet and slightly tangy flavor, Mrs. Green's Squash Relish is sure to become a favorite in your kitchen.

Here are our top 6 tried and tested recipes!

SQUASH RELISH

Squash Relish image

Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.

Provided by mbrancherwife

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 2h55m

Yield 192

Number Of Ingredients 10

Ingredients

8 cups diced yellow squash
2 cups diced onion
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons salt
3 cups white sugar
2 cups vinegar
2 teaspoons celery seeds
2 teaspoons whole mustard seeds
6 (1 pint) canning jars with lids and rings

Steps:

Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g

MRS. GREEN'S SQUASH RELISH

Mrs. Green's Squash Relish image

posted by request...recipe is from my neighbor, I think she got it from one of her daughters. Good way to use up extra squash from your garden, goes great with "beans 'n taters".

Provided by kdp4640

Categories Sauces

Time 1h

Yield 6 pints

Number Of Ingredients 10

Ingredients

8 cups yellow squash, grated
3 large green bell peppers, chopped
3 large onions, chopped
4 tablespoons canning salt
2 cups distilled vinegar
3 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds
1 teaspoon turmeric
3 hot pepper, chopped (optional)

Steps:

Mix all ingredients together and boil for 30 minutes.
Mixture shouldn't be "soupy", but of relish consistency.
(You may have to boil 15 minutes longer.).
Pack in sterilized jars, wipe rims of jars clean, cap with 2 piece lid assembly and process in hot water bath for 5 minutes.

Nutrition Facts : Calories 502.9, Fat 2.1, SaturatedFat 0.2, Sodium 4677.6, Carbohydrate 119.4, Fiber 5.1, Sugar 108.3, Protein 4.8

PEPPERED SQUASH RELISH

Peppered Squash Relish image

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. -Rose Cole Salem, West Virginia

Provided by Taste of Home

Time 35m

Yield 4 quarts.

Number Of Ingredients 12

Ingredients

3 pounds yellow summer squash, finely chopped
3 pounds zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
1/4 cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground mustard

Steps:

In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 898mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

YELLOW SUMMER SQUASH RELISH

Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

Ingredients

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

SQUASH RELISH

Squash Relish image

Make and share this Squash Relish recipe from Food.com.

Provided by Brenda Hall

Categories Vegetable

Time 1h5m

Yield 5-6 Pints

Number Of Ingredients 9

Ingredients

6 -7 large squash
2 large green peppers
1 red bell pepper
4 large onions
1/4 cup salt
3 cups sugar
3 cups vinegar (white)
3 teaspoons turmeric
2 teaspoons celery seeds

Steps:

Chop or Grind vegetables.
Sprinkle Salt over all and cover with ice and let stand for 1 hour.
Drain.
Mix other ingredients together and bring to a boil (Make sure sugar is melted).
Add vegetables to mixture and cook for about 5 minutes.
When it is bubbling it is ready.
Put into prepared jars and seal.
May be put in water bath for 10 minutes, if desired, to help seal.

Nutrition Facts : Calories 629.6, Fat 1.3, SaturatedFat 0.3, Sodium 5677.1, Carbohydrate 150.8, Fiber 7.9, Sugar 136.2, Protein 6.8

SQUASH RELISH

Squash Relish image

Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.

Provided by mbrancherwife

Categories Relishes

Time 2h55m

Yield 192

Number Of Ingredients 10

Ingredients

8 cups diced yellow squash
2 cups diced onion
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons salt
3 cups white sugar
2 cups vinegar
2 teaspoons celery seeds
2 teaspoons whole mustard seeds
6 (1 pint) canning jars with lids and rings

Steps:

Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g

Tips:

Choose firm, ripe squash for the best flavor and texture. Avoid squash that is bruised or has soft spots.
Wash the squash thoroughly before using. Peel and remove the seeds from the squash if desired.
To make the relish, simply combine all of the ingredients in a large bowl and mix well. Transfer the relish to a clean glass jar or container and refrigerate for at least 24 hours before serving.
Squash relish can be used as a condiment, side dish, or ingredient in other recipes. Try adding it to tacos, burritos, sandwiches, or salads.
Squash relish is a great way to use up leftover squash. It is also a healthy and delicious way to add more fruits and vegetables to your diet.

Conclusion:

Squash relish is a versatile and delicious condiment that can be used in a variety of ways. It is a great way to use up leftover squash and is also a healthy and delicious way to add more fruits and vegetables to your diet. With its sweet and tangy flavor, squash relish is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting condiment to try, give squash relish a try. You won't be disappointed!