Hello Friends,
Are you enjoying ALL the squash and zucchini?
I usually grow more then I should, but I never know how bad the squash bugs and vine borrers are going to be. I figure it’s better safe then sorry!
I actually had several early white scalloped summer squash plants grow from seeds that dropped from last summer. To say we have an abundance may be an understatement!
I grew several new kinds of zucchini and squash this year including Hubbard, spaghetti and cocozelle plants. I’m most excited about the hubbard squash! I will share more about them in another post
Today I am actually going to share a recipe to use all those extra squash you have sitting everywhere.
We can only freeze so much shredded and cubed squash. Sometimes we have to try something new. So this year I tried zucchini relish. Let me tell you it is spot in, delicious, will be eaten with a lot of food!
I made 2 changes from the Ball Blue Book recipe
Change #1
The recipe called for red and green peppers. I thought adding some mild banana peppers would add a nice flavor also.
I ended up with some banana peppers that had some heat to them (my hands burned for a few hours after chopping them 
).
Let’s just say it was the best thing I did. The flavor is so good. I didn’t add a bunch, but its enough to get some heat.
Change #2
I used a mix of zucchini, yellow squash and the white scalloped squash.
We liked it so much that I went ahead and made another batch to make sure we have enough for the year.
Without futher ado, here’s the recipe. At the bottom of the post is a FREE Printable. You won’t want to lose this recipe 🙂
Summer Bounty Zucchini Squash Relish
Yield :6 pints
8 cups grated zucchini and/or squash
3 cups diced red, orange and/or yellow bell peppers
1 cup banana pepper chopped (optional)
2 cup grated onion
8 Tbsp Ball Salt for Pickling and Preserving ( or reg dalt)
5 cups sugar
4 cup white vinegar
8 tsp. celery seed
4 tsp. mustard seeds
Combine squash, peppers and onions. Sprinkle with salt; cover with cold water. Let stand for 2 hours. Drain. Rinse. Drain again, pressing slightly to remove excess water.
Bring sugar and next 3 ingredients to a boil. Add drained veggies, and return to boil. Reduce heat. Simmer, uncovered 10 minutes.
Ladle hot relish into hot jar, leaving 1/2-inch headspace. Wipe jar rim with clean towel dipped with vinegar. Center lid and apply band, adjusting to fingertip-tight. Place jar in boiling water bath, processing 15 minutes. Turn off heat. Remove lid, and let jars stand 5 minutes. Remove jars and cool. Do not retighten bands if loose.
Cool 12 hours, then check seals.
*If you decide to use banana peppers make sure you label spicy. Don’t want to mix them up if you try some without them.
I actually used green jars for the spicy and clear for the plain and still labeled for ease with the kids. *
Enjoy!
