We’re excited to now have a recipe for Summer Squash Relish on the National Center website. You may recall our post about Squash Pickles which are a take on a classic dilled pickle product, flavored with dill seed, garlic, and vinegar. In contrast, the Summer Squash Relish produces a more sweet and tangy flavor, highlighted by cider vinegar, sugar, and turmeric (as well as celery and mustard seed).
Once those yellow squash and zucchinis start to come in, they tend to be prolific, so it’s nice to have something to do with them in addition to crudité, stir-fry, and more zucchini bread than even your neighbor’s neighbors know what to do with. This relish goes great on hot dogs and hamburgers, or it may be used to add delicious interest to sautéed greens, potato salad, and other prepared dishes.
This Summer Squash Recipe can be made with yellow squash, zucchini, or a combination of both. We especially liked combining about ¾ yellow squash with ¼ zucchini. It is NOT for use with other types of squash such as winter squashes.
Directions say to shred the squash in a food processor, but this step may be done by hand instead.
Also, we used Vidalia onions in recipe development, but you could use any variety of onion per your own personal preference. Another subtle option that you may choose is to substitute celery salt in place of celery seed if you prefer that taste.
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