The summer of 2017 was a WET summer. Below average temperatures, and what seemed like endless rain, wrecked havoc on most of the gardeners dreams of successful crops.
Certain crops are more hardy than others, and while planning for the garden this year, we took into consideration, the Old Farmers Almanac‘s advice on predicted rainy summer months.
We planted lots of varieties of squash, and tons of cold weather crops like Kale, Swiss Chard, and many root veggies like Beets, Radishes, Carrots, etc.
During the summer, we heard from fellow gardeners that their garden beds were soggy and unproductive…although we had our own complaints of too much rain, our crops were not crying.
Our summer squash crop was ever abundant, and with the surplus of veggies, we needed to come up with a new and creative way to utilize the overage of Yellow Crookneck Squash.
We looked through some old canning books on the Homestead, we searched a few of our favorite blogs & websites, and we found came across a recipe from Taste of Home Magazine that we could not pass up.
Basically any recipe that calls for sweet pickles or sweet relish you can substitute in our Summer Squash Relish. Not only is it a beautiful golden color, but its nutritious and delicious all at the same time.
***Remember that relish is meant to be an accoutrement, not a main ingredient. Relish can be overpowering if too much is added to any dish.
We use the Sweet Relish in several ways on the Homestead:
1- On Carrot Dogs!
2- On Veggie Burgers
3- In Potato Salad
4- In Petra’s Deviled Eggs
5- On Veggie Sandwiches
6- In Poppi’s Thanksgiving Salad
If you try out this recipe, or any other recipe from our blog, please send us a note letting us know what you thought or how we can make it better. We love getting feedback that can help us to improve our efforts. Tag us on Instagram/Twitter as well!
Summer Squash Relish
This is an overnight recipe. Planning ahead is essential in completing the recipe accurately.
10 cups shredded yellow summer squash (about 10-15 medium)
2 large onions, chopped
1 large green pepper, chopped
6 Tbsp canning salt
4 cups sugar
3 cups cider vinegar
1 Tbsp each: celery seed, ground mustard, ground turmeric
1/2 tsp ground nutmeg
1/2 tsp pepper
In a large container, combine the squash, onions, green pepper and salt. Stir to coat evening. Cover and refrigerate overnight.
Drain the squash mixture, rinse and drain again.
In a dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add squash to the mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from heat.
Carefully ladle hot mixture into six hot pint jars, leaving 1/2 inch head space. Remove air bubbles; wipe rims and place lids. Process for 15 minutes in a boiling-water canner.
Yield: 12 1/2 pints or 6 pints. We prefer the half pints as we don’t use a ton of the relish at one time. The half pints really save on wasting product.