Summer Squash Relish

Name: Summer Squash Relish
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons celery seeds; 473 milliliters cider vinegar; 2 teaspoons ground turmeric; 118 milliliters kosher salt; 2 teaspoons mustard seeds; 4 to 4.5 lbs yellow onions, thinly sliced; 1 packet dry pectin; 118 milliliters sugar; 473 milliliters white distilled vinegar; 3 to 3.5 lbs zucchini or yellow squash, sliced to 1/4-inch discs

Summer Squash Relish might be just the side dish you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 151 calories, 2g of protein, and 1g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have to .5 lbs onions, cider vinegar, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 50 minutes.

Instructions

Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl.

Ingredients you will need

Kosher Salt

Onion

Squash

Equipment you will use

Bowl

Let stand in sink for 3 hours.

Drain the squash and onions, transfer to a large colander and rinse well under cold water.

Ingredients you will need

Onion

Squash

Water

Equipment you will use

Colander

Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.

Ingredients you will need

Vegetable

Tomato

Water

Equipment you will use

Bowl

Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Tongs

Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven.

Ingredients you will need

Celery Seed

Turmeric

Mustard

Brine

Sugar

Equipment you will use

Dutch Oven

Add the squash and onions. Bring back to the boil, stirring gently.

Ingredients you will need

Onion

Squash

Remove from heat and allow to cool.

Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil.

Ingredients you will need

Pickles

Relish

Equipment you will use

Food Processor

Frying Pan

Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.

Ingredients you will need

Pectin

Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel.

Ingredients you will need

Relish

Water

Equipment you will use

Paper Towels

Chopsticks

Sauce Pan

Funnel

Ladle

Tongs

Place the lids on, and screw on the rings until just finger-tight.

Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Tongs

Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.

Equipment you will use

Kitchen Towels